Whether they’re in Italy, France or the Middle East, the world’s many cheese-makers have a reputation for being traditionalists. Preferred dairy sources, handcrafting techniques and aging processes have held strong through generations—but even this history-bound industry is changing. In fact, in discovering more efficient and flavour-boosting processes, cheese-makers have become open to a little technological revolution.

It makes sense—cheese has been fuelling dairy sales in the United States and Canada, and even more so in Europe. In North America, 44 per cent of consumers say they have increased their cheese consumption over the past year, while in Europe, the market is expected to grow by 4.5 per cent in the next six years. And on both sides of the pond, consumers are expressing a clear interest in diverse and bold flavours, which is “driving manufacturers to expand their offerings and explore novel production techniques to meet evolving tastes,” per a report by Data Bridge Market Research.

A global transition toward sustainability is also a catalyst for innovation in this sector. In just the last year, German fermentation start-up Formo began producing climate-friendly, animal-free cheese by using a koji protein base, which is a type of fungal micro-organism that’s commonly used in Asian cuisine. Vegan cheese isn’t new, but it’s typically made with a nut milk base. Formo’s technique is cheaper, caters to those with nut allergies, is easier to make at a larger scale and significantly reduces the environmental footprint of cheese production.

When it comes to packaging, start-ups like France’s Lactips are using casein—a natural protein by-product of cheese-making—to develop biodegradable packaging as an eco-friendly alternative to plastic, while places like Canada’s Arla Foods are exploring ways to upcycle whey protein, another natural by-product of cheese-making, into new food products, further reducing waste.

Artificial intelligence, too, is playing a pivotal role in modernizing cheese-making processes. Denmark-based firm FOSS and Canadian-based Tetra Pak have developed AI-powered imaging systems that monitor cheese quality during production. They’re able to detect imperfections in cheese wheels, optimize aging conditions and ensure consistency across batches. Meanwhile, France’s Carrefour has introduced blockchain solutions that allow the
nerdiest of dairy fans to trace the journey of their cheese (among other products) from farm to shelf. By scanning QR codes on packaging, consumers can access detailed information about the cheese’s origins, production methods and even, in some cases, videos of farmers with the animals or date of harvest. Similarly, Australia’s FarmVR has introduced virtual reality tours that take customers inside their dairy farms, a move that fosters a greater appreciation for the many artisanal steps involved in creating their favourite cheeses.

And for those connoisseurs who prefer their cheese nice and aged, Italian producer
L’Antica Cascina has found a way to speed up maturation, which creates more complex,
nuance flavour profiles while also making long-term preservation possible. Their method involves encasing their pecorino in terracotta, which cuts aging time from eight to twelve months down to as little as one, two or three months

From sustainable options to enhanced consumer engagement, it looks like we’re finally saying cheese to a tasty new future. For more thought-provoking stories and exclusive content, subscribe to 3 magazine’s print and digital editions today!