Savory Cheese: A Prime Opportunity for Innovation

We might be entering a golden age of cheese.

This delicious dairy staple in cuisines around the world has always been extremely popular, but its popularity may be hitting an all-time high.

In 2019, the market value for cheese worldwide was roughly USD 69.7 billion; in 2025, it’s estimated to be around USD 98.1 billion. By 2032, Statista projects that it could be valued at USD 143.5 billion, more than doubling its valuation in just over a decade!

Today, cheese can be found everywhere and in nearly everything.

“People now look at cheese like an event centerpiece,” explains Emily Sheehan, Edlong’s Manager – EMEA/APAC Applications. “Cream cheese Christmas tree charcuterie boards filled up my feed this gone holiday season. I’ve even seen some funny trends of people going as far as having cheese birthday or wedding cakes rather than the traditional sponge [cake]!”

cheese-cake — Picture from Murrays Cheese

Thanks to the internet and social media, cheese has even started to take over the sweet treat and beverage landscape with viral recipes. From cottage cheese ice cream (and everything else) to cheese foam bubble teas and lattes, and of course, the Basque burnt cheesecake, it seems there isn’t a culinary category in which cheese can’t succeed.

Still, where cheese has and will always shine is in the savory category. Rich, meaty, and overflowing with umami, savory cheese is classic, timeless, and at the forefront of cheese innovation.

Standing Out by Blending In?

Until recently, the average North American consumer’s experience with a savory cheese has been limited to milder forms than their European counterparts.

American, Swiss, Cheddar, and maybe even a Provolone if you were lucky.

However, with the rapid globalization of food recipes and ingredients and the explosion of interest in charcuterie, the exposure to and appetite for European and other international artisan cheeses has skyrocketed.

“These savory cheeses offer such a flavorful punch to enjoy either on their own, paired with other foods or when used in recipes,” says Anne Druschitz, Associate Principal Scientist – NA Applications & Corporate Research Chef at Edlong.

“Being able to find cheeses from so many other countries in our local supermarkets has given consumers more options for their charcuterie boards when hosting guests or in their day-to-day cooking. Global cheese options include Manchego or Idiazabal from Spain; aged Cheddars from Ireland, England, New Zealand and Canada; Pecorino Romano, Parmesan and Asiago from Italy; Comté or Cantal from France and Cotija or Queso Cincho from Mexico.”

According to Druschitz, while excellent on their own, US cheesemakers are starting to blend multiple cheese profiles into single cheese varieties, such as cheddar gruyere, gouda gruyere, and more.

These savory cheese blends can also work well for shredded cheese, sauces, and snacks. What better way to elevate and make your standard cheese snacks gourmet than adding one or a combination of these rich and complex international cheese profiles?

Still, combining multiple trending cheese flavors isn’t the only way developers are spicing up cheese innovation.

Spicing it Up

The rich and creamy dairy aspects of cheese make it the ideal match for so many other flavors.

Developers continue to find new ways of combining this with the nuanced complexities of these various profiles to create some extremely exciting savory cheese pairings.

Sheehan believes this is going to lead to a lot of flavored and “spiced’ cheese offerings. “Consumers want to keep things fun and playful, so they’re looking to spice blends to liven up their cheese options. The US is no stranger to this, with pepper jack adorning most supermarkets, but we should be on the lookout for things like Middle Eastern, Mediterranean, and even Asian-inspired infusions.”

Druschitz agrees, “There are so many different options and ways to add flavoring elements to cheeses; different ways to elevate and add interest to these products like smoked peppercorn, bacon, roasted red peppers, chipotle garlic, sriracha or even truffles.”

Plant-Based

We’ve talked about this many times before, but an expanded range of savory cheese profiles could be precisely what plant-based cheeses need to start closing the gap with traditional dairy cheeses.

Plant-based has played it safe with its cheeses, and doing so can only take them so far.

Utilizing the vast array of international profiles discussed previously or expanding product lines with offerings like creamy herbaceous dips or spicy shreds and slices and spreads could be exactly what the plant-based savory cheese segment needs.

Yet, whether it’s plant-based or traditional dairy, leveraging the power and popularity of savory cheese requires authenticity.

Savor the Flavor of Savory Cheese

Creating the most authentic savory cheese experiences requires the most authentic savory cheese flavors.

It doesn’t matter if your application is blocks or bakery, chips or dips, and everything in between, Edlong brings over a century of experience as an international leader in authentic dairy and dairy-type flavors to help you achieve your savory cheese goals.

So whether you’re looking for ways to overcome off-notes and work with the inherent characteristics of plant-based ingredients, add a gourmet flair with a globally inspired profile, or want to blend multiple savory cheese flavors, Edlong’s international experts will work to find a solution tailored to help your product enter its own golden age with consumers.