Long an essential addition to hot and cold drinks and recipes, milk continues to retain a premium spot in kitchen fridges worldwide, alongside the many, increasingly popular plant-based varieties now available. Four industry experts share their thoughts on all things milk-related and more, from new nut-based options and flavorful pairings to achieving that all-important froth.

Elevating the burger offering

We’ve noticed that burger places are getting creative with cheese and promoting these offers. Chefs have opportunities to play with both taste and texture when it comes to selecting the cheese they incorporate into their burger creations. Being a competitive field, they are undoubtedly aware that the quality of all the ingredients they use, including the cheese, will have a huge impact on the final result.

Good for the gut

I’ve always made it a point to include raw-milk cheeses in my offerings, as they are often made by small-scale producers and come with great backstories. Some people have health worries around raw cheeses, but there’s really no need for concern, provided these products are handled properly, with no cool-chain break.

The health benefits are well documented; raw-milk cheeses are known to contain many diverse, gut-healthy bacteria, which can be particularly useful if your immune system is low, such as when taking antibiotics.

Bringing out the taste

When it comes to pairing cheese, always look for new ideas. In fact, I like to say that my favorites are the ones I haven’t found yet! I consider a cheese pairing as both a taste experience for clients and an opportunity for me to unleash my creativity. It’s important to ensure all of the ingredients are of premium quality. The cheese should always be the main ingredient, with the additional element chosen to bring out the taste of the cheese or reduce its power.

The era of the fromelier

The cheese segment is constantly evolving, making these offerings an excellent proposition for bringing added quality and elegance to establishments focused on gastronomy. The fromelier, or cheese expert, is able to differentiate between the variety of cheeses available, from their quality and provenance to their origin and flavor, and seasonality. They are well placed to give informed advice and generate an excellent experience for the customer.

Sweet sensations

Today, we are well informed on the chemical composition of foods, which helps us to choose how to pair cheese with jellies, jams and honey, among others. We are able to ensure that the fresh cheese we select enhances another product. To give examples, goat’s cheese and ricotta have the perfect soulmate in flower honey, while the intensity and salinity of blue cheeses makes them ideal with oak honey. Older cheeses, such as gouda and parmesan, work brilliantly with the more intense and robust heather honey.

A hybrid future

Dietary changes, focused more on the way food products are made and their impact on the environment, are inevitably influencing the industry. The decrease in meat and fish consumption is also having an impact on cheese consumption. Demand for cheese and products containing it continues to increase. Cheese is considered a viable alternative to meat and fish due to its versatility. Significant growth is expected in hybrid cheeses or dairy products which combine at least one traditional dairy component of animal origin with another of plant origin.

The rise of raclette

In recent years, several surprising pairings have gained popularity in the market, including cheeses flavored with coffee, herbs and tea. Another trend of note is the well-documented surge in raclette combinations, which took France by storm after the Covid-19 pandemic. Some cheesemongers now offer raclette in more than 30 flavors and it’s evident that customers are keen to discover more about it. Honey pairings are popular in countries where consumers are known to have a sweet tooth. This is especially true in the Middle East, where dates stuffed with blue cheese work well. My personal go-to pairing is black garlic. I love the way it brings so much umami to the cheese.

Picture perfect

Interest in fermented and gut-friendly foods is undoubtedly on the rise, helped by the many photos of delicious looking dishes and recipes relating to this topical issue on social media. It’s easy for experts to adapt their range of raw-milk cheeses to accommodate these trends. Afterwork boards that include raw-milk cheeses, alongside veggies, fruits and cold cuts, are always a big thing when the raclette season is over.

From comments to clicks

Instagram remains the go-to social media platform for foodies, providing valuable information on what’s trending, especially among younger consumers. However, Facebook is still an important platform for monitoring what other customers have to say. When it comes to Tik-Tok, I believe that while it generates plenty of clicks, not many are translating into sales in terms of cheese.

Finding harmony

When making wine-and-cheese pairings, we set out to achieve balance and harmony through both body and saltiness-sweetness on the palate. Red wine pairs well with hard and salty cheeses, such as parmesan and manchego, while white wine is better suited to lighter-bodied cheeses, such as goat’s cheese and smoked cheeses. Creamy cheeses, like brie and camembert, are often paired with sparkling wines like prosecco and champagne, since their texture enhances the beverages’ acidity and bubbles. Very salty cheeses, such as gorgonzola and roquefort, meanwhile, work well with white and semi-sweet wine.

Regional pairings

There’s a real drive underway to pair regional products, with the aim of providing a more authentic tasting experience for customers. The initiative is reflected in the slogan ‘What grows together goes together,’ which is currently causing quite a buzz. Personally, I find it incredibly satisfying when we’re able to successfully pair cheese and wine from the same region and offer this experience to our guests. One example is tulum, a fatty and fragrant traditional Turkish goat’s milk cheese, which harmonizes excellently on the palate with Öküzgözü, a forest-fruit flavored and full-bodied Turkish wine.

A biodynamic buzz

We’re seeing a number of winemakers in countries that include Türkiye and Greece choosing to produce small batches of cheese alongside their wines, in a move that promotes sustainable and biodynamic practices. These exciting trends reflect a shift toward more personalized and experimental pairings, with an emphasis on quality, sustainability and the exploration of new flavors.

Fostering deeper connections

With customers becoming increasingly adventurous and knowledgeable about their food choices, a fromelier not only curates an exceptional cheese selection, but also educates and engages guests. This expertise fosters deeper connections, personalization and cultivates a loyal customer base. Our monthly cheese club and weekly cheese and wine nights further amplify this engagement, while our crafted cheese grazing boards provide a visually appealing and tasty way for customers to explore more cheeses.

Highlighting unique characteristics

Our menus are crafted with a variety of cheeses to complement and enhance dishes, taking into consideration factors such as seasonal availability, flavor profiles and the origin of the cheese. We aim to create dishes that highlight the unique characteristics of each cheese – aged cheddar, comte and gruyere, sliced and melted in our toasties, for example, and creamy brie in our brie and mushroom omelet or burger. Aged parmesan, as a topping on our pasta or Caesar salad, brings comfort and familiarity. We also enjoy experimenting with regional varieties specific to Italy and Spain, such as taleggio and manchego. Our culinary team is always looking for innovative ways to incorporate these cheeses into our menu.

Sustainable sourcing

We foresee a growing interest in artisanal and plant-based cheeses, as well as a heightened focus on sustainability and traceability in the industry. We are preparing to incorporate these trends to offer our customers innovative and responsible dining options by expanding our selection of artisanal and vegan cheeses, and by continuing to emphasize sustainable sourcing.