The Australian cheese market has come leaps and bounds since their humble beginnings. With a combined mix of domestic and export sales, the Australian cheese market has improved, with hundreds of cheesemakers now spread across the country.
As most people would agree, cheese is loved universally and used by almost every cuisine and culture. The delicious delicacy shows up in food trends every year, and hospitality establishments are always happy to oblige.
However, these cheese trends change every year, and if you aren’t watching out for them, you could miss a culinary opportunity in the market. In Australia, recent changes in regulation around non-cooked curd raw milk cheese, such as the Canadian delicacy of cheese curds, has people talking. It also has people experimenting with new dishes. Changes like this are one of the reasons trends emerge and change so quickly.
So, what cheese trends in the Australian food industry seeing now?
We are currently seeing the comeback of retro cheese trends that many would associate with the 1970s. This includes baked camembert and grilling raclette. These dishes were seen making their way back onto menus throughout Melbourne, then moving into Sydney. While it initially began to show up in high-end establishments, everyone from speakeasies to rooftop bars now has baked camembert on their menus.
While the next trend isn’t technically ‘cheese’, it sure is making itself know. Vegan cheeses are being seen more often now than ever before. Making good cheese without animal products may sound farfetched. When in fact, creamy vegan cheeses made from cashews and macadamias and getting people talking. When Mister Toast in Sydney’s Marrickville Market began serving vegan toasted sandwiched, Sydneysiders began flocking. Even those who weren’t vegan applauded their efforts.
— Food Processing (@FoodProcessAU) December 4, 2020