"Who better to break down these emerging cheese trends than someone who literally judges cheese on a world stage? Jill Allen, Director of R&D Product Excellence at award-winning dairy brand Tillamook, brings over 23 years of expertise evaluating dairy products for technical consistency, taste, and quality. She's also the first national, world, and international cheese and dairy products judge in Tillamook's history."
"Forget just asking, "Does it taste good?" In 2026, consumers will increasingly ask, "Does it melt right?" According to Allen, texture is becoming the ultimate purchase driver. Consumers are selecting cheeses based on performance metrics: Does it stretch? Does it bubble? Does it caramelize beautifully? The search for sensory-driven yet satisfying foods is reshaping how cheese is marketed and consumed."
The cheese category is undergoing a transformation driven by demand for bold flavors, indulgent textures, and snackable options that deliver meaningful nutrition. Texture and melt performance are becoming primary purchase drivers, with consumers evaluating cheeses for stretch, bubbling, and caramelization. Social inspiration from fondue and raclette has popularized dramatic "cheese pull" moments that consumers now seek in everyday meals rather than only at restaurants. Product development, menu design, and snacking strategies are shifting to prioritize sensory performance and indulgence while addressing nutritional expectations for portable and satisfying cheese offerings.
Read at Food & Beverage Magazine
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