El queso gana adeptos: el consumo crecerá un 65% en diez años, pero no en todas las variedades

Queso consumption is expected to increase by 65% in ten years, according to a report by Fortune Business Insights. The global consumption of cheese in 2025 was valued at $199.140 million, and it is projected to reach $328.710 million by 2034. The European market is expected to surpass $100.300 million this year, while the UK market is anticipated to reach $10.370 million by 2026 and Germany's market to exceed $24.010 million.

A survey by Smart Protein indicates that European consumers typically consume dairy-based cheeses, with 47% of the sample population consuming them four times a week. Supermarkets and hypermarkets dominate the distribution channel, holding a 42.94% market share in 2026. Among the cheese varieties, artisanal, homemade, and fresh cheeses are projected to experience significant growth.

Premium cheeses are also gaining market share. A study by Cognitive Market suggests that the global market for cheese is currently valued at $42.000 million and is expected to exceed $64.500 million by 2033. Factors contributing to this growth include product innovation, preference for locally sourced specialty products, and e-commerce that brings premium products to remote consumers.

The rise in vegetarian populations supports the growth of traditional dairy cheese, but veganism is a key driver for the category's expansion. Although still minority, plant-based diets have become common, and vegan cheese made primarily from soy, almonds, and other nuts is an emerging alternative. The market for these products is estimated at $4.500 million, with projections to reach $9.900 million by 2034, more than double the current value.

Manufacturers are increasingly focusing on launching plant-based products to spur market expansion. Another report by Future Markets predicts that Europe is the world region with the highest expectation for the growth of plant-based cheese, with an annual growth rate of 12.1% over the next decade. Factors contributing to this trend include the rise of flexitarian diets, the development of white-label brands, and improved research for improving textures and flavors.

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