US Cheese Consumption Per Capita Fell as Premium Products Advanced
Americans consumed 39.9lb of natural cheese per person in 2024, down from 40.2lb in 2023. The figure was the lowest since 2021, when per-capita consumption stood at 39.6lb, but it remained above the 29.8lb recorded in 2000. The recent decline has been linked in part to fewer meals eaten away from home during an inflationary period. Pizza, hamburgers and nachos are among the foods traditionally associated with high cheese use.
Within the category, purchasing patterns have also shifted towards products positioned as higher quality or more distinctive. Natural cheese generally costs more per pound than processed cheese, while premium imports command higher prices than basic domestic varieties such as cheddar and mozzarella. Nycole Rezutek, marketing manager at Saputo USA, said premium cheese was performing well in both foodservice and retail.
Rezutek identified interest in international cuisines as one factor supporting demand for Italian and Mexican cheeses. Feta has benefited from the expansion of Mediterranean cooking in foodservice. In dishes using more authentic ethnic cheeses, smaller quantities may be used so that the cheese has a stronger presence. That differs from the conventional use of cheddar on nachos or mozzarella as a pizza filling and topping. Rezutek also cited the extension of lactose-free options to more cheese types as a way to serve consumers with dietary restrictions.
Cheese is also being marketed for everyday snacking and home entertaining. Cheese snacks have gained popularity, while charcuterie boards remain associated with occasions held at home. Erin Price, Sargento’s general manager for consumer products, said natural cheese was increasingly being presented as a source of quality protein and as a simple-label ingredient, rather than mainly as an indulgent, high-fat food.
Sargento has focused on stronger flavours and formats suited to eating outside the home. Its Hot & Spicy Sliced Cheeses range includes Mango Habanero Jack, Smoky Hot Colby-Jack and Carolina Reaper Jack. The company’s Balanced Breaks Cheese+Crunch Mixes pair natural cheese with flavours used in snack mixes, while its Mighty Bites kits combine natural meat and cheese with Mondelez products. Organic Valley has introduced individually packed organic cheese sticks, each containing 5g of protein.
Other launches have targeted specific consumption occasions and nutritional attributes. Dairy Farmers of America introduced Borden Cheese Dips in Jalapeño, Nacho and Queso Blanco varieties. Made with real milk, the products are sold in 12oz microwaveable containers. Clover Sonoma launched its California Cheese Collection in blocks, shredded and sliced formats, using predominantly milk from family-owned California farms. Bel Brands USA introduced Babybel PRO, with 5g of protein, 1bn live and active LGG probiotics, four ingredients and 50 calories per piece.
Laurie Drake, Organic Valley’s vice-president of marketing, associated premium cheese with demand for convenient ways to add high-quality protein to daily routines. Jenny Mehlman, senior director of dairy-brand marketing at Dairy Farmers of America, said product development was being organised around the occasions on which consumers eat cheese. She cited stronger flavours, family-oriented formats, protein-focused snacks and more indulgent products such as dips among the areas receiving attention.
