Cheese never really goes out of style – but in 2025, it’s enjoying fresh momentum across Europe, the UK and Ireland. From premiumisation in retail aisles to the enduring appeal of farmhouse classics, here are the cheese trends shaping the year.

Despite ongoing cost pressures, shoppers in the UK are choosing quality over compromise. Branded cheeses are growing faster than own label, with consumers looking for distinctive flavour, trusted provenance and a touch of indulgence in their weekly shop. For suppliers, that means opportunities to differentiate through storytelling, innovation and packaging that communicates value.

The Irish cheese market is on track to reach nearly €694 million in 2025, with forecasts showing annual growth of almost 7% through 2030. Exports remain a powerful engine of this expansion, but domestic demand is also holding firm. Cheddar continues to lead the charge, with mature profiles proving especially popular thanks to their versatility and taste. At the same time, Irish artisan producers are winning acclaim, with names like Durrus, Coolea and Cashel Blue highlighting the craft and character that makes farmhouse cheese such a strong export story.

Plant-Based but Purposeful

Plant-based cheese is no longer niche. In Ireland, mozzarella and cheddar-style dairy-free alternatives are now the front-runners in this category. Rather than competing head-to-head with traditional cheese, many of these products are carving out a place in flexitarian diets – offering inclusive options for households looking to balance dairy and plant-based choices.

Continental Inspirations

Across Europe, Alpine-style cheeses and other distinctive imports are gaining traction, bringing bold, flavour-rich profiles into the mainstream. Social media continues to amplify these discoveries, with creative cooking hacks and cheese-centred recipes fuelling demand among younger consumers. Our parent company Rupp, through its well-known Alma brand, is a key driver of this movement – producing award-winning Alpine cheeses that showcase the appetite for distinctive, flavour-rich varieties. This growing interest shows how European cheese heritage continues to inspire modern tastes.

Sustainability is now at the core of Europe’s food strategy. Under the EU Green Deal, all dairy producers face ambitious targets to reduce emissions, cut waste and promote more sustainable farming practices. From energy use on farms to recyclable packaging in retail, sustainability is shaping decisions at every stage of the supply chain.

In the UK, the challenge is more complex. Producers must balance consumer expectations around affordability with government-driven sustainability targets. With pressure on water use, carbon reduction and supply chain transparency, cheesemakers are having to innovate while keeping prices competitive.

Across both markets, consumers are increasingly aware of provenance and sustainability credentials. Transparency is no longer optional – it’s a key driver of trust. For dairy producers across Europe and the UK, the alignment of heritage, quality and sustainability is becoming a powerful differentiator on both the domestic and export stage.

In 2025, cheese is balancing tradition with innovation: mature cheddars alongside vegan mozzarellas, farmhouse heritage next to Alpine imports. For retailers, foodservice and manufacturers, the opportunity lies in tapping into both ends of the spectrum – celebrating quality, while also embracing change.

At Ingredient Solutions, we’ll be keeping a close eye on these trends – and helping our partners bring them to life in kitchens, shops and menus across Ireland and beyond.