The global specialty cheese market continues to rise

Do you consider yourself a cheese enthusiast, especially during the winter months? We agree with that as we find that indulging in a curated cheese plate or charcuterie board includes something genuinely satisfying. Numbers confirm this trend. The global specialty cheese market is projected to reach USD 95130 million by 2028, with a steady growth rate of 6.8% until 2031. Single-serving and convenience cheeses are increasing at an even higher rate, particularly shredded natural cheese, experiencing a dollar sales gain of 8% in the recent year. If you feel hungry, read on for the latest cheese developments and trends!

Newness in cheesemaking

Post-pandemic trends in the cheese industry have evolved, like many lifestyle facets. Specifically, they address health topics, such as enhancing nutrition, taste, fortification, and gut health. The demand for low-fat, high-protein, mineral, and fiber-enriched, additive-free variations of cheeses has grown in popularity. Plant-based artisanal and fine vegan cheeses have been trending. With climate awareness and sustainability at the forefront of many minds, sustainably produced cheese creates new processes.

From the U.K.’s The Truckle Truck, Carolyn Hopkins has observed a surge in the appreciation of traditional, location-specific cheeses. This trend aligns with the growing enthusiasm for buying locally sourced products. Notably, unique blue cheeses, including Stilton, are gaining popularity. Hopkins has noticed artisan cheese makers innovating with European-inspired styles like washed rind and triple cream varieties.

Also, a shift exists to produce more seasonally; for example, Hebden Goat and St. James take advantage of various milks when they peak for cheesemaking. This allows for fewer taste variations in the same cheese type throughout the year. In addition to continuing trends towards organic and regenerative farming, the Specialist Cheesemakers Association emphasizes differences to stand out. Environmental commitments, reinforcing messaging of supply chains, provenance and integrity of raw ingredients form essential topics with Fen Farm Dairy as a standout example. Mintel Global Trends also emphasizes the future of the cheese market in marketing sustainable initiatives that resonate with Gen Z values.

Other cheese newness emerged from this year’s Winter Fancy Food show in Las Vegas. Among them, everything truffle continued, with a standout of Plymouth Artisan Black Truffle Cheddar. With ghost pepper in favor, Blaser’s Ghost Pepper Jack Cheese works for those who like some severe heat! Unique flavors included lavender, fennel pollen, blueberry, and red wine, with Schuman’s Charred Lemon and Chili-Rubbed Fontal impressing as one of the most inventive.

Nostalgia of fondue begins to trend

Wondering what to do with all that cheese and small leftover chunks? Make the perfect winter fondue! After World War II, fondue became the Swiss national dish made with Gruyère and tasty bread and got then introduced to the U.S. at the New York World’s Fair in 1964. During the 1960s and ‘70s, American fondue parties offered a fun way to entertain, reemerging in the 1990s and early 2000s. With apparel and lifestyle trends from those decades returning, so are retro fondue sets. Finding new ways to entertain your family or guests might get challenging, and sometimes, the best cheese-laden inspiration comes from the past!

With nutritive/diet options and interesting trends emerging in the cheese sector, consider all the ways to enjoy this healthy indulgence. Let us know your favorites below!

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