Crumbled in recipes, grated on desserts, enjoyed at brunch or showcased in a restaurant’s cave, cheese is having its moment.

Curiosity on the rise

People of all nationalities tend to lean toward their local cheeses and consumers in the Middle East are no different. Many of these preferences are driven by connections related to tradition, terroir, authenticity and rusticity. Fresh cheeses are more popular here for everyday consumption, since they are better suited to the region’s climate. Beyond that, however, there’s a growing interest in discovering more about cheeses from around the world. From what I’ve seen in local displays, I would estimate that these international varieties, which are easy to transport, represent about one-quarter of cheese consumption. Tourism expansion has also played a key role in increasing appreciation for a wider variety of cheeses.

Tried and trusted

Cheese continues to be viewed by many consumers as a natural, nourishing, calcium-rich food. People trust it, seeing it as similar to yogurt, which we know is consumed in large quantities. Most IDEAS consumers are confident about eating cheeses made from either pasteurized or raw milk. When it comes to cooking, the most popular cheeses are traditionally stretched-curd types and cooked pressed varieties. In recent decades, blue cheeses, uncooked pressed options and soft-ripened varieties have also become increasingly popular as ingredients in dishes. These newer, successful creations are often rooted in traditional, local recipes.

A matter of taste

Imported cheeses are often selected for their ability to withstand longer transportation and shelf life. Most of the time, their flavor and texture are influenced by how they’re aged. Introducing strongly flavored or distinctive cheeses to consumers can be challenging, since people are often unfamiliar with their stories and traditions. Perhaps this also comes down to personal taste. It’s a fact, after all, that some of us are more willing to explore bold new flavors and culinary experiences than others.

Reminders of home

We are certainly seeing rising demand across the Middle East for cheeses of different varieties. This is due to a combination of factors, led by higher numbers of expats who like the idea of being able to enjoy familiar varieties of cheese from their home country. The number of hotels and restaurants opening in the region is also contributing to the increase in choice of cheeses available. Restaurants with a national identity are keen to feature their cheese production on menus and in recipes. The development of gourmet restaurants, supported by the arrival of gastronomic guides, is another trend driving up demand. The increasingly popular brunch scene is also playing its part, with hotels now offering a wide variety of cheeses of different origins.

A versatile offering

Cheese is a popular offering in many restaurants for a number of reasons. Firstly, if on display to diners in a cave or similar space, it can be cut and presented on a board and served easily and quickly. Cheeseboards are also increasingly in demand as an appetizing alternative to dessert for diners who are looking to reduce their sugar consumption. In addition, there is a social element to enjoying cheese. Unlike some food products, it can be enjoyed at any time of the day and is ideal for sharing or pairing with beverages.

Quality is crucial

Since many varieties of cheese are not part of the regional dining culture, it’s important that experts who really know their products are on hand to give explanations to consumers and educate them if necessary. It’s also imperative to offer products of a high quality to ensure consumers buy them again. We need to remember that cheeses are often consumed as finished products, not as ingredients, which means that all the focus is on the taste.

A universal language

Digital borders have brought us closer to discovering cuisines from around the world, allowing us to incorporate them into our everyday rituals, including cheese. We can see how the digital world reinvents and reimagines classic recipes with local ingredients, or imported ingredients paired with local recipes. Think grilled cheese sandwiches with kimchi, carbonara with gochujang, udon with cheese and pizzas in Mexico featuring local varieties like Cotija, for example. Cheese is a universal language, and in this closely connected world we live in, it is definitely worth exploring in every possible way.

In praise of goat cheese

Goat cheeses are cheeses that stand out for their simplicity and exquisite flavor. They feature very straightforward aromas and flavors. Visually beautiful, they have a wrinkled and silky rind, and aromas of forest, wet stone and mushrooms. The smoothness and silkiness of their texture make them excellent table cheeses. They are not meant to be subjected to temperature abuse or combined with other ingredients that might steal their spotlight. However, at the same time, they are humble cheeses that perfectly serve their purpose when spread on a slice of bread with honey in the mornings.

Sweet ideas

Washed-rind cheeses are my favorites. They have an impressive range and capacity of flavor, making them among the cheeses with the greatest differentiation in intensity. They can vary from very pungent to very mild, which makes them perfect for dessert. I usually take a cheese, cut it in half, sprinkle sugar on top and caramelize it with a torch. Accompanied by fresh fruit, it is undoubtedly one of the best desserts. The aromatic complexity and delicious texture of washed-rind cheeses pair excellently with sugar and fruit, creating a dessert with a lot of personality.