The choice of cheese plays a decisive role in the success of a hot dish. Whether they want to achieve an even gratin, a creamy sauce or consistent melting, professionals look for products that guarantee consistent results.
The market is therefore seeing the emergence of a finer segmentation between cheeses intended for tasting and those specifically chosen for their culinary performance. Texture, moisture content, thermal stability and aromatic intensity have become key criteria in the development of demanding recipes.
une fondue épaisse allant se posée sur des pommes de terres présentées dans une assiette blanche"
According to Speciality Food Magazine, cheeses intended for cooking are experiencing exceptional growth. Cheeses such as Gruyère, Comté, Raclette and Fontina are no longer associated solely with the cold season. They are now popular all year round, supported by a growing desire to share simple, warm and generous meals.

This appeal is partly based on the emotional dimension of melted cheese. It evokes family memories, while fitting perfectly into contemporary cuisine. This combination of comfort and modernity explains the current boom in cooking cheeses in specialist shops and in homes.

 

Consumers are more attentive to character and authenticity

Customers want products with identity. Amanda Burningham, Cheese Marketing Manager at Emmi UK, points out that consumers ‘are no longer limited to classic cheeses’ and are now looking for ‘products with provenance, character and real culinary potential’.

This trend is confirmed in specialist cheese shops. Jen Grimstone-Jones, founder of The Pangbourne Cheese Shop, says that Raclette is one of her best sellers and ‘sells extremely well throughout the year’.

This loyalty reflects changing habits, with Raclette becoming a convivial meal that is easy to organise, whatever the season.

Marcello Basini, director of Jumi Cheese, explains that consumers particularly appreciate the simplicity and flavour offered by these melting cheeses. According to him, it is possible to ‘achieve a lot of flavour with very accessible preparations’, which contributes to the expansion of the audience.

 

In-store presentation, a lever of attractiveness

The presentation of cheeses plays a decisive role in their promotion. Displaying half a wheel of Gruyère or a quarter of Comté at the front of a shop immediately attracts attention. This promotion is extended by educational support. Explaining the origins, maturing conditions, melting techniques and uses in cooking helps customers to visualise the product. Shops sometimes add pairing suggestions or recipe ideas, which encourages additional purchases and enhances the in-store experience.

In some cases, cooking demonstrations can be a powerful tool. A hot fondue served at lunchtime or a raclette being prepared near the counter encourages customers to imagine recreating the scene at home. 

Understanding cheeses that reveal themselves when cooked

When cooked, some cheeses reveal themselves in a different way. This is particularly true of Raclette and Taleggio. Marcello Basini explains that it is difficult to offer a tasting of cold Raclette because ‘its texture and flavours change completely when it melts’.

This reality requires professionals to play a supporting role. Describing the transformations of the cheese, explaining how the flavours develop, or specifying the melting technique helps to guide hesitant customers and promote cheeses that are sometimes overlooked.
fromage à raclette sous appareil en train de fondre

Cheeses that dominate culinary uses

The essential cheeses for cooking cover a wide range of flavours. Gruyère remains a staple, particularly appreciated for its balance between strength and meltability. Comté and Emmental, which are more familiar, remain in high demand for gratins and everyday recipes. Fontina brings a creamy texture, while Taleggio adds a more expressive dimension to hot dishes.

Appareil à fondue rouge sur le Salon du Fromage et des Produits Laitiers 2025
Raclette, meanwhile, remains the iconic reference. Its truffle version, promoted by Marcello Basini, has been a notable success, while its smoked and chilli varieties appeal to those looking for something new. Reblochon completes this range with its generous melt. Less traditional cheeses, such as Lincolnshire Poacher and Tunworth, also have their place, particularly in creamier fondues.

Specialised equipment, a natural extension of the offering

The sale or rental of dedicated equipment such as Raclette machines and fondue pots is a service that is highly appreciated by customers. Some shops even lend Raclette machines to their customers, provided they buy the cheese in the shop. This service strengthens the commercial relationship and makes it easier to organise meals at home. This practice encourages customers to return, motivated by the discovery of new textures, new cheeses or new combinations.

 

Immersive experiences that strengthen loyalty

In-store events are becoming increasingly popular. Some cheese shops, such as those in the Juminetwork, regularly organise Raclette evenings, where customers can discover several varieties in a friendly atmosphere. These moments create a direct link between tasting, adviceand purchase. Consumers, seduced by the experience, then seek to reproduce it at home, generating lastingloyalty.

 

Visit the Cheese and Dairy Products Show from Sunday 7 to Tuesday 9 June 2026, the unmissable event for professionals in the sector.

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