Cheese is a cornerstone of British culinary culture, with the average person in the UK consuming an impressive 11.5 kilograms annually[1]. As one of the world’s largest cheese importers, the UK’s appetite for dairy delights is not only enduring but also evolving. In the first quarter of 2024 alone, cheese imports from the EU reached 267,900 metric tons, marking a 4.9% increase compared to the same period in 2023[2]. Notably, imports from Greece, Spain, France, and Germany saw the largest growth, reflecting the UK’s expanding taste for diverse and authentic flavours.
As we look ahead to 2025, these shifting preferences promise to redefine cheese culture, introducing fresh pairings, novel uses, and undiscovered varieties to cheese boards and recipes nationwide.
Patrick McGuigan, cheese educator and advisor to the EU’s ‘More Than Only Food and Drink’ campaign, shares his predictions for what will be trending in cheese in 2025.
What is driving current cheese trends?
Patrick says: “Over the past few years social media has really inspired people to get creative in the kitchen with cheese and as such we have seen lots of new cooking trends coming to the fore. The viral baked Φέτα / Feta PDO pasta recipe from a few years ago has inspired people to cook with Φέτα / Feta PDO in lots of different ways and gave this cheese a whole new audience and appreciation for its flavour profile. Since then other dishes, such as shakshuka, whipped Φέτα / Feta PDO and browned Φέτα / Feta PDO with fried eggs have become popular. Pecorino Romano PDO is becoming more commonly used in home-cooked Italian pasta dishes such as carbonara, as it traditionally would be in Italy. Alternatives to Camembert for baking are also in demand such as Mont d’Or / Vacherin du Haut-Doubs PDO.
“People are seeking out more authentic ingredients for their home-cooked dishes and as such are extending their repertoire into new cheeses that they may have not tried before.”
What cheeses are the ones to watch for 2025?
“There are some really exciting cheeses coming through from Northern Europe – cheeses produced in Belgium, Germany and the Netherlands. These are undiscovered hidden gems which are starting to catch people’s attention.
“Fromage de Herve PDO is one of the most popular cheeses in Belgium and known for its strong aroma. It’s a cow’s milk cheese with a soft, washed-rind. It has a pungent aroma and creamy texture. The flavour is buttery and tangy with sweet undertones.
“Hornkäse is an incredible mountain cheese from Germany. It’s made from Allgäuer Braunvieh cows milk – of which there are only 600 left in the world. It’s washed in elderflower and hay ash.
“Leaf wrapped cheeses like Banon PDO from France, Tiny Blossom cheese from Austria which is coated in dried flowers and Fleur de Maquis, a ewes’ milk cheese coated in wild herbs from Corsica, can make fantastic talking points on when incorporated into a cheese board. Drunken cheese like L’Ubriaco from Italy which is soaked in beer and wine are also visually appealing and taste amazing.”
What cheeses are you particularly enjoying at the moment?
“I’ve been really enjoying Cabriolait, an organic goats cheese from Belgium. It’s an abbey-style goat’s milk cheese. The milk for the cheese comes from Saanen Alpine cross goats which is delivered to the dairy every day. It has a washed rind which gives it earthy and caramel, malty notes. It is very delicious and approachable.
“I’ve also tasted some fantastic Greek cheese recently. Aged Cretan Γραβιέρα Νάξου / Graviera Naxou PDO is a sheep’s milk cheese that is matured for up to two years. It’s an award-winning cheese that is hugely popular in Crete.
“Another fantastic Greek cheese is Γαλοτύρι / Galotyrii PDO – a goat and sheep’s milk cheese which is creamy and spreadable. This is a highly-awarded cheese with long-standing traditional origins and the taste speaks for itself. It is fantastic drizzled with honey, used as a dip or smeared over bread.
What cheese pairings will be popular in 2025?
“It’s time to think outside the box with cheese pairings and accompaniments. Sweet and savoury combinations are fantastic. Fruit jams such as fig, blackcurrant and cherry; marmalade and even a syrupy date molasses. Gorgonzola PDO from Italy on a dark chocolate digestive is a delightful pairing. It doesn’t just have to be about crackers and bread.
“Pair with a wine local to where the cheeses are produced and look for lesser known appellations. Greek wines are becoming more popular and pair perfectly with the up and coming Greek cheeses. Belgian beers and ales also pair fantastically with the Northern European options.
“Sparkling wines such as Champagne PDO, Cava PDO, Prosecco PDO and Crémant remain a classic match, especially for blue cheese as they cut through the richness and bring out a sweetness in the flavour profile.”
For more information on the EU’s ‘More Than Only Food and Drink’ campaign, visit https://enjoy-its-from-europe.campaign.europa.eu/united-kingdom/en.
