Cheese trends shaping the category
From whisky-infused fondues to dairy-free dips, today’s cheese case is anything but basic. Cheese lovers (and who isn’t one?) are hungry for variety, and cheesemakers are delivering. Whether it’s nutrient-packed options, nostalgic flavours or plant-based innovations, cheese continues to diversify. Here’s a look at three trends shaping the category.
A healthy touch
While many people buy cheese for the love of it, Whole Foods Market has seen a growing shift toward health-focused options driven by customers with specific dietary needs, says Neda Shafiee, team leader, specialty market at Whole Foods Market in Toronto’s Yorkville neighbourhood. Keto (high protein, low-carb), low-sodium, low-fat or lactose-free cheeses are popular options. “We also see strong interest in organic and grass-fed cheeses, especially from people who are pregnant or looking for added nutritional benefits like beta carotene (as an antioxidant) or higher CLA (conjugated linoleic acid) levels,” says Shafiee.
Bel Group Canada’s Babybel Light combines two key trends: it’s a lower-calorie cheese with five grams of protein.
“Consumer interest for protein has taken off, and cheese has always been a good source of protein. In the case of Babybel Light, it’s an excellent one,” says Stefania Traglia, director of innovation, strategy and foodservice marketing.
“In addition to protein, we’re seeing consumer interest in probiotics, fibre and functional ingredients like nootropics, and it’s only a matter of time before we start seeing such innovations make their way to the cheese aisle,” Traglia says.
While some cheese varieties are getting a health halo, Roxanne Renwick, a professional fromager and cheesemonger at Good Cheese in Toronto, likes to remind people that cheese is inherently healthy. “It’s balanced, nutrient-dense, high in protein, with no carbs and very little to no sugar,” she says. “Yes, there is fat, but when you consume protein and fat together, the impact of the fat is mitigated a bit.”
Nostalgic nibbles
Comfort and nostalgia are powerful forces when it comes to food—and cheese is no exception. Teresa Spinelli, owner of Italian Centre Shop, which has five European-style markets in Calgary and Edmonton, says cheese is about “that connection to warmth and family.” Even travel can spark nostalgia for cheese lovers. “If people have Pecorino Romano when they’re on holiday, they look for it at home because it brings back great memories of their time there,” she says.
New memories are also being made with classic comfort-food dishes such as fondue. “Ready-to-melt fondue is a growing segment, and more people are using it as a dinner-party food,” says Debbie Trenholm, founder of Ottawa-based Savvy Company, which curates and delivers artisan wines, cheeses and other local products. “It’s easy to prepare, it brings people together and it’s slow eating.”
Trenholm says options are expanding beyond the standard blend of Swiss and Emmental. For example, Quebec-based 1001 Fondues makes a wide variety of ready-to-cook fondues, including its Chic! line with options such as Lightly Smoked and St. Laurent Whisky 3 Grains.
Plant-based levels up
With improvements in dairy-free cheese, the category is moving into new territory. “Taste, texture and meltability have all made major strides and continue to win over the taste buds of consumers across the country,” says Meryem Leyoussi, commercial and brand lead at Violife Canada, which produces a range of dairy-free products. “With consumer needs for the more foundational formats like shreds and slices well established, there’s an increasing demand for more artisanal-style cheese … Think tangy, dairy-free feta for salads, nutty Parmesan to finish off your pasta, or smooth cream cheese for that warm, toasted bagel.”
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At Whole Foods Market, there’s growing consumer interest in artisanal varieties, “especially those that go beyond simply being dairy-free and aim to replicate the complexity of traditional cheese,” says Shafiee. “Canadian brands like Nuts for Cheese, VegNature, [Fauxmagerie] Zengarry and UmYum Monroe have done an amazing job creating a diverse selection of artisanal, nut-based cheeses.”
For its part, Nuts for Cheese is expanding into new formats to meet evolving tastes, says U.S. sales director Candace Camp- bell. “In addition to our artisanal wedges, we now offer a range of organic cashew cream cheese-style spreads and a new line of creamy cashew dips, which are quickly gaining traction across Canada and the U.S.,” she says. “This expanded lineup allows us to cater to multiple-use occasions from snacking and spreading to entertaining and cooking.”
This article was first published in Canadian Grocer’s September/ October 2025 issue.
