Attitudes toward cheese vary greatly across the globe: in some places, it is a delicacy or an imported luxury, while in others, it is an indispensable part of the daily diet. According to a forecast by Research and Markets, the global cheese market is expected to grow from $208.06 billion in 2025 to $317.61 billion by 2033, demonstrating a compound annual growth rate (CAGR) of 5.43%.
France is traditionally associated with cheese, and deservedly so. The country boasts 246 officially recognized types of cheese, including Brie, Roquefort, and Camembert, which are tied to specific regions and centuries-old production traditions. On average, a French person consumes 27.4 kg of cheese per year—more than half a kilogram every week. The total number of cheese varieties in France is estimated to range from 400 to over 1,000. At the same time, in 2024, about a quarter of French people claimed they began eating less cheese due to environmental considerations, indicating that modern trends are influencing even the strongest traditions.
Switzerland also ranks among the world leaders in cheese consumption. The country consumes over 20 kg of cheese per person annually. The Swiss eat cheese in various forms: in sandwiches, as snacks, for lunch and dinner, and as fondue or raclette. This amounts to about one pound per week. In 2022, Switzerland produced approximately 200,000 tonnes of cheese. There are over 700 types of cheese in the country. About 45% of milk in Switzerland is processed into cheese. Nearly 40% of Swiss cheeses are exported to over 70 countries, making cheese a vital export commodity.
Greece has one of the highest levels of cheese consumption in the world. Total consumption is about 25 kg per person per year, of which over 12 kg is Feta. Thus, almost half of all cheese consumed in Greece is Feta. Since 2002, Feta has held Protected Designation of Origin (PDO) status in the EU. Only cheese produced in specific regions of Greece from sheep's milk or a mixture with goat's milk (up to 30%) can carry this name.
In Italy, cheese consumption stands at 22–23 kg per person per year. While this is slightly lower than some of its neighbors, the diversity and significance of cheese in Italian cuisine are immense. In 2022, Italy produced 202,000 tonnes of Grana Padano PDO and 160,000 tonnes of Parmigiano Reggiano PDO. Mozzarella deserves special mention, accounting for 78.7% of the country's total cheese production according to USDA data.
The Netherlands topped the ranking of cheese-loving countries by the Mintel agency with a score of 76.8 points. Cheese has been part of the country's culture since the 15th century. Dutch cheeses, particularly Gouda and Edam, are world-renowned. In 2023, retail sales of Gouda were 33% higher than in 2018. The Netherlands is not only a major consumer but also one of the leading exporters of cheese along with Germany, Italy, and France.
Germany is a true giant of the cheese market. In 2023, it produced over 2 million tonnes of cheese, becoming the largest producer in the EU. Per capita cheese consumption exceeds 50 pounds per year, placing the country on par with the Netherlands and Switzerland. The most popular varieties are semi-hard, semi-soft, and cream cheeses. Germany is also the world's largest exporter of cheese, with an export volume of $12.95 billion per year.
As of early 2026, domestic cheese consumption in the USA remains a key factor supporting the market, partially offsetting weaker interest from buyers in foreign markets. At the same time, the traditional driver of cheese demand—pizza—is gradually losing its growth momentum. The number of pizzerias in the US has remained virtually stagnant over the last four years, and per capita cheese consumption has also stabilized (at approximately 19.1 kg per person).
Pizzerias, once the second most popular dining format in the US, are now giving way to coffee shops and Mexican restaurants. In 2024, pizza ranked only sixth in sales volume among restaurant chains, whereas in the 1990s, it held the second spot. Experts attribute this trend to increased competition in food delivery, the rising cost of pizza post-COVID-19, and market saturation.
Despite this, experts see potential for growth in pizza and cheese consumption outside the US, particularly in Japan and South Korea. Meanwhile, the Middle East and North Africa are becoming increasingly important markets for dairy exports. According to AHDB estimates, by 2034, this region will become the world's second-largest net importer of food. Population growth and limited domestic production are driving demand, especially for cheese. Exports of British cheese, particularly Cheddar, to Saudi Arabia and the UAE have been growing steadily since the beginning of the decade, confirming the promise of this direction for the global dairy market.
Press Service of the Association of Milk Producers
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