Speciality-Food-July/August 2025

@specialityfood 18 framework to help the producers of these cheeses. “We need to keep thinking about howwe can continue tomake rawmilk cheese in a safe way.” Melting cheeses are a hot topic Bubbling fondues andmolten Raclettes are having their moment in the spotlight as consumers continue to put cheese at the centre of dining occasions and entertaining. “Shoppers are looking beyond familiar blocks and Cheddars, and seeking out cheeses with provenance, character and culinary flair,” says Amanda Burningham, head of cheese marketing at Emmi UK, adding that Britain’s Continental cheesemarket has reached an all-time high of nearly £1 billion. Around 90% of UK consumers have now tried a hot cheese product, Amanda continues – half of them saying they’ve experienced fondue. These figures are clear signs of increasingmainstreamappeal. Emmi’s own products, Emmi Fondu and Emmi Raclette Slices, are driving growth in the hot cheese category, showing a 7% year-on-year sales increase. Amanda has a few tips for capitalising on cooking cheese sales while interest is high. • Tell the story of the cheese: Highlight the heritage, region, and artisanal methods behind cave aged speciality cheeses like Kaltbach, Gruyère AOP and Kaltbach Emmentaler AOP. Shoppers love understanding the origins of what they’re eating. • Create theatre: Offer tastings or simplemelted cheese demos in-store to show off the aromas, textures and versatility of hot cheese products. • Merchandise by occasion: Position hot cheeses alongside accompaniments like crusty bread, charcuterie, pickles, and wine to inspire customers and build basket size. • Educate through signage: Use clear POS that explains how to use and serve these cheeses, especially for Emmi Fondu or Raclette which can demystify the products and boost confidence to try them. “Cheese buying today is about more than just flavour,” Amanda continues. “It’s about experience, storytelling and emotional connection. Retailers and brands who lean into this and help customers explore the world of Alpine andmelting cheeses will be well-placed to ride the wave of this delicious trend.” The social generation NPD in cheese is being heavily influenced by social media, and by an audience of shoppers that is becomingmore andmore excited by, and interested in trying, the latest flavours and formats, says Carron Lodge director TomRhodes. “There’s no doubt about it, we’re starting to see Gen Z and TikTok making their way into the cheese industry. One of our fastest growing lines at themoment is scooping Gorgonzola.” Influencers are helping the cheese’s popularity by using it in myriad ways, Tomexplains, such as spooning it into ice creamcones. “It’s really quirky, and not something people are going to find in the supermarket. In the deli, it’s not about just putting it on the counter, you’ve got to think, ‘what canwe do to engage our customer base?’” Fresh cheeses are appealing to this younger market too, Tomadds. “I’mseeing a continuation of fresh, Continental styles verymuch being on the rise. They can be used as a starter or on a grazing board rather than a historical cheeseboard. One of our fastest growing brands is Ribblesdale. It’s traditionally a hard goats’ cheese, but there’s a new range of soft goats’ cheeses this year with incredible flavours like honey and flowers. We really worked on that recipe so that sweetness comes across, complementing the acidity of the cheese, while the flowers give it great presentation.” These are the kinds of cheeses the next generationwants, Tom says. “They’re going towards these softer profiles and are continually looking for products that are new and innovative.” In themood for blues Though analysts say blue cheese sales are in decline, retailers tell Speciality Food they’re seeing a resurgence of interest in blues – especially softer varieties. And a number of new blue cheeses have launched this year in response. Stinking Bishopmaker Charles Martell has just forayed into the category, for example, having worked on the recipe for Hulla Baloo for quite some time. “A year ago, one blue cheesemaker said tome there’s too many blue cheeses around,” Charles says. “You could argue there’s too much Cheddar. I think a lot of people are going into blue cheese as they’re wanting to increase their portfolio. If somebody buys one type of their cheese and likes it, for example, they’re going to want to try others.” ARE YOU NOTICING ANY TRENDS AT THE MOMENT? We’re seeing strong demand for Alpine style cheeses such as Red Wine Farmer. People enjoy their sweet, punchy flavours and smooth textures. We are also seeing British cheeses inspired by European styles on the rise, such as Burford. Some are now even outselling the originals. WHICHMAKERS/DAIRIES DO YOU FEEL ARE THE ONES TOWATCH? King Stone Dairy are turning heads with its French-inspired cheeses, like their new sheep’s milk varieties Bibury and Hidcote. Fen Farm Dairy also keeps impressing, with Raedwald A WHOLESALER’S PERSPECTIVE The Fine Cheese Co’s UK sales manager, Robert Bowden, gives his take on the British cheese industry right now showing that they can do more than Baron Bigod, for which they are so famous. WHAT ARE THE BIGGEST ISSUES IN CHEESE RIGHT NOW? Climate change is affecting pastures and winter feed, meaning some farmers are embracing regenerative farming to improve soil health and the resilience of pasture. Also, supermarkets’ attempts to appropriate the success of artisan producers can blur the line for consumers, so we are working closely with our cheesemakers and customers to champion small scale artisan cheese and help protect its integrity and future. CHRISTMAS NEED-TO-KNOWS Dan Bliss, head buyer at Paxton & Whitfield, recently hosted an industry event focused around Christmas trends and the retailer’s Christmas plans. Here are her key takeaways for Christmas 2025... Accessibility is key: Cheese is a product we want everybody to enjoy. It’s about finding that accessible price point and flavour profiles that are really good crowd pleasers. Also, with hampers, people are very price sensitive, so make sure you offer really good value for money. It’s time to champion territorials: We’re looking at how we can support the British industry more. There’s a big campaign amongst cheesemongers at the moment around territorial cheeses. Consumers seem to be craving Alpine styles and their sweeter qualities, and it’s so important to keep talking about artisan farmhouse territorials to keep them alive. Regeneration: People are increasingly looking for cheeses from farmers that take into account things like regenerative agriculture. A lot of people are talking about the way the land is looked after, and cheesemakers tend to be at the forefront of those kinds of conversations. Single origin cheeseboards are becoming ‘a thing’ he adds –with consumers happy to buy a washed rind, Cheddar style, soft and blue, all from the same producer to contrast and compare. Timing is another reason for the sudden surge in newmakes, Charles thinks. Blue cheeses can be ready in eight to 12 weeks, giving a quicker turnaround than harder cheeses, which require around a year to mature. Matthew Lloyd of The Rennet Works has been turning heads and winning awards with his ingenious small batch cheeses – each the work of his engineeringmind. Kaleidoscope caught many judges’ eyes this year. “Rather than blueing ruling the cheese, I thought about how I couldmanipulate the blue tomy specification and how I wanted it to look. It was about making a specific pattern, using the blueing to create a beautifully aesthetic cheese.” The result is very labour intensive, involvingmaking 220 individually cut curds put together in a circular pattern. It’s this kind of ‘bonkers’ creativity and ‘newness’ that’s drivingmodern cheesemakers and cheese shoppers, Matthew thinks, and the future could look very blue indeed.