Four Trendy Cheese Predictions for 2019

Here are four trendy cheese predictions for 2019.
( Petes )

Millennials are over a certain decades-old dairy product. Processed cheese.

Instead, this consumer age group is reaching for more natural varieties and are eating three-times more natural cheese than people consumed in 1970.

“Processed cheese seems to be one of those products that millennials view with disdain, and this year’s most recent consumption data and CME trading volumes seem to confirm that sentiment,” says Sara Dorland, economist with the Daily Dairy Report.

If processed cheese is out, then what’s in? Here are four trendy cheese predictions for 2019 according to Food & Wine:


It’s not grilled cheese, it’s “grilling cheese.” This semi-hard, brined cheese has a high melting point that is perfect for frying or grilling. YUM!


Screen Shot 2018-11-19 at 9.30.55 AM


Flavored Cheese

Move over pepper jack. It’s time to make way for hot buffalo wing, tomato basil and everything bagel cheese. Bored with normal cheese flavors, American taste buds are craving something different. Companies like Cabot Cheese are taking advantage of this change and are inventing adventurous flavors.


Screen Shot 2018-11-16 at 4.17.33 PM




What do you get when you combine cottage cheese and Greek yogurt? Quark! Popular in Europe, this trending dairy product is packed full of protein and offers a smooth, yet thick texture perfect for cooking with or eating with a spoon.


Screen Shot 2018-11-16 at 4.25.56 PM

Washed Rind

While it might smell like it needs to be washed, this stinky cheese is becoming more and more popular in the states. Famous for its pungent smell and salty flavor, washed rind cheeses like Limburger, Taleggio, and Époisses are all the rage!


Screen Shot 2018-11-19 at 9.36.42 AM


While the United States Department of Agriculture is estimating lower cheese and butter prices heading in to 2019, millennials are gobbling up these natural cheese varieties. Did you find one that you’re willing to try?

For more on this topic, read: