Global Cheeses, Indian Dairy Gain Ground on Menus

Global cheese varieties and Indian-influenced dairy products are rising in consumption and gaining ground on U.S. menus, according to Datassential’s Cheese & Dairy report.

Fewer than 10 cheese varieties saw an increase in weekly consumption in the past three years, and nearly all of them are global, spreadable, or fresh cheeses. Cottage cheese led the group, rising to 51%, followed by Mexican Chihuahua cheese (46%), and South Asian paneer (45%). Spanish Manchego posted the sharpest gain, climbing to 42% from 35%, while queso fresco rose to 38%. 

Those increases coincide with a rise of global cheeses on menus. Queso fresco has grown 25% on menus over the past four years and is projected to grow another 8% over the next four, while paneer has grown 16% over the same period and is expected to add another 5%, according to Datassential’s Menu Trends platform.

Consumers overall still eat dairy mostly at home, but nearly 1 in 10 consumers of fresh, spreadable, and processed cheeses said they eat those varieties more away from home, nearly double the share reported for hard cheeses. 

Operators also have room to rethink packaged formats. Boursin, Allouette, and canned cheese varieties could translate into more spreadable applications away from home, following a pattern already visible with Cheez Whiz, which has gained menu traction over the past year.

“Look to these increased-consumption cheeses with complementary menu growth and/or relatively higher away-from-home consumption tendencies to create opportunities away from home,” the report notes.

A similar global pull is showing up in Indian-influenced dairy, led by ghee. The clarified butter has posted a 24% increase on restaurant menus over the past four years, with another 67% growth expected over the next four, according to Menu Trends, and it’s the only butter-like product to also see a rise in weekly consumption among the consumers who eat it, per the Cheese & Dairy report. Yogurt-based lassi and raita are on a similar trajectory, up 11% and 8% on menus, respectively, over the past four years.

Lassi skews especially young, with 17% of Gen Z and 15% of Millennials having tried it, compared with just 5% of Boomers and 9% of Gen X, according to Datassential Consumer Preferences data. That generational lean leaves room for more lassi-type products and beverages on menus and shelves aimed at younger adult consumers, the report notes.