Cheese remains a national dish in France, with local French consumers eating an average of 12.5kg of cheese annually, either at home or in foodservice establishments.
Cheese consumption in France is set to continue evolving in the coming years, resulting in new ways of serving cheese amid a changing approach. The concept of the traditional cheeseboard eaten at the end of the main meal is increasingly regarded as somewhat outdated, while cheese as a main part of the meal or as an aperitif is popular.
Due to all cheese producers, large and small, facing increased costs towards the end of the review period as a result of inflation, innovation has largely been limited to industrial cheese manufacturers and very large brands as they have sufficient financial reserves to fund this type of development. On the other hand, smaller, artisanal cheese players have put innovation on hold as a result of economic instability, with all recent new products mainly driven by major manufacturers.
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Data and analysis in this report provides further detailed coverage dedicated to a comprehensive range of core packaged food categories.
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This is the aggregation of hard, soft, spreadable and processed cheese (excl spreadable). Note: Non-dairy cheese substitutes are excluded from this category and tracked under plant-based cheese.See All of Our Definitions
This report originates from Passport, our Cheese research and analysis database.
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