Eight Cheese Trends to Watch in 2019
Let’s be clear: The most important trend for 2019 (and always) is eating delicious cheese, whenever and however you darn well please. But if you’re craving cheesy inspiration for the year, we’re here for you. Behold, the eight biggest cheese trends of 2019.
The hottest cheese trend of 2019? Hot, melty cheese! You’ve seen the raclette videos on social media. Now it’s time to take the melt one step further. Look for khachapuri, the Georgian bread boat filled with melted cheese, at Georgian restaurants and recipe blogs. And have you tried aligot, the dreamy, cheesy potatoes from central France?
A major cheese trend to look for in 2019 is clothbound, the big guns of the cheddar family.
Clothbound cheddars are made in a slower, more traditional way, and their cloth rind allows the wheels to age for longer, gaining complexity as they go. U.K. versions like Mrs. Quicke’s, Montgomery’s, or Isle of Mull are beefier and more horseradishy, whereas America-made Shelburne Farms Clothbound, Fiscalini Bandage Wrapped, or Flory’s Truckle tend to be nuttier and chicken brothy. The cloth rind usually adheres to the cheese with a bit of butter or lard; Caputo’s, a label from Utah, uses duck fat on its clothbound.
Marinated Fresh Cheese
Aussies have been enjoying marinated feta for years — and, luckily, their incredible Meredith Dairy Feta is available stateside.
I Can’t Believe It’s Brie
In the U.S., we’re used to Brie and Brie-style cheeses tasting like butter and white mushrooms. But what about broccoli and garlic? Or mustard and sautéed wild mushrooms? There’s nothing wrong with your basic buttery Brie, but trends are moving toward French preferences for bloomy rind cheeses with more personality.
Gruyére and Her Sisters
We all know and love Gruyère, but why stop there? Gruyère is just one of what cheese people call “Alpine Style” cheeses, which have firm rinds, smooth pastes, and signature nuttiness. Impress your cheesemonger and delight your palate by trying one of Gruyère’s cooler cousins. Better still, they all melt like a dream.
Comté is a balanced and classic French cheese made in the Jura. L’Etivaz is only made in the summertime in Switzerland, when cows can feast upon mountain pastures, resulting in a beautiful and bonkers array of flavors. The fruity and stunning Pleasant Ridge Reserve is made in Wisconsin and is the most-award-winning cheese in American history.
Flavors: Caramel, butterscotch, and more caramel
Rather than throwing out the leftover whey from cheesemaking, those genius Norwegians reduce it down until it becomes this wonderful sticky treat. Gjetost, which just means “goat cheese,” is in the “brunost” or “brown cheese” family, which is typically served in thin slices at breakfast with coffee, or during the December holidays with spiced fruit cake. We like it on a brunch cheese board, especially paired with apple slices.
We’re never going to tell you that pairing cheese with your favorite wine and some water crackers is wrong. But some pairings that you may have thought were frowned upon are not only right, but real trendy right now.
Why not use chocolate as a cracker for your aged gouda instead of boring old baked grains? Potato chips are surprisingly wonderful to dip into your favorite gooey cheese, and gummy peach rings go weirdly well with fresh chèvre. Use your imagination!
O.K., so this one isn’t technically cheese, but while you’re serving your handpicked cheeses and fresh baguette, why not up your dairy game with some cultured butter? By “cultured,” we mean butter with cheese cultures added, which lend a light zip and beautifully layered richness.
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