For centuries, France’s cheese culture has been a defining element of its gastronomy, but recent studies show a shift in consumption habits. Traditionally, cheese was enjoyed as a separate course before dessert, a practice deeply embedded in French culinary traditions. However, a study by NielsenIQ has revealed that only 35% of the French population regularly consumes cheese this way today.
Instead, cheese is increasingly being used as an ingredient in meals rather than being appreciated on its own. Factors contributing to this shift include changing dietary habits, increased awareness of health concerns, and the growing influence of international cuisines. Many younger consumers prefer quicker meals, replacing traditional cheese boards with pre-packaged or melted cheese-based dishes.
Despite this decline, cheese remains a fundamental part of France’s economy, with producers adapting to market trends by introducing ready-to-eat cheese-based snacks and emphasizing their cheeses' artisanal qualities. Organizations promoting French gastronomy continue to educate consumers on the cultural value of cheese boards, encouraging the preservation of this centuries-old tradition. (thetimes.co.uk)
