Cheese has divided the world into two camps: those who can’t imagine life without it, and those who find it absolutely repulsive. While some countries have built entire culinary traditions around dairy’s golden goodness, others actively avoid it like the plague. The reasons run deeper than simple taste preferences, involving genetics, history, and cultural evolution.
The landscape of cheese consumption reveals fascinating patterns. In the Netherlands, with high domestic cheese production and consumption, they are among the cheesiest nations in the world. Meanwhile, Cheese is not a favourite food in China, to put it mildly. Cheese, however, is still generally regarded as beyond the pale. This stark divide tells a story that goes beyond mere culinary preferences.
The Netherlands: Gouda Gets Googled Most
The Netherlands secured their reputation by having the most Google searches for ‘cheese’ in native languages per capita out of all the countries in the world. This small European nation of just 17 million people has transformed cheese consumption into an art form. The small nation of just 17 million people has a staggering cheese consumption and production rate, making them one of the biggest cheese-loving nations.
The Dutch didn’t just stop at importing cheese. They also produce 38 varieties that are consumed around the world. From the creamy Gouda to the nutty Edam, these cheeses have become household names globally. The earliest mention of cheese production in the Netherlands dates back to 80 B.C., in Julius Caesar’s “Bellum Gallicum”, or the “Gallic Wars” account. And, until the 19th century, most Dutch cheeses were still produced on traditional dairy farms.
What makes the Dutch cheese obsession even more remarkable is how they’ve integrated it into their daily lives. Visit any Dutch market, and you’ll witness the cheese culture firsthand. The Dutch have turned cheese tasting into a ritual, with vendors offering samples of aged varieties that range from mild to intensely sharp. Cheese is – and has been for centuries – part of The Netherlands’ culture.
France: The Sophisticated Cheese Champions
With a staggering trade value of almost 375 million USD, France really puts its money where its mouth is when it comes to loving cheese. Plus, with hundreds of varieties of cheese hailing from France, including staples like brie, roquefort, and camembert, France is a major player in cheese production globally. The French approach to cheese borders on reverence, treating each variety as a masterpiece worthy of careful consideration.
According to My French House, France produces more than 1,200 cheese varieties. The sheer diversity is staggering. From the creamy Camembert to the pungent Roquefort, French cheeses represent centuries of artisanal craftsmanship. In fact, if you’re ever invited to a traditional meal, you’ll likely be served a platter of assorted cheeses between the main course and dessert.
Interestingly, Mintel reported that French consumers said that they were eating less cheese in 2024 because they were worried about the impact cheese production has on the environment. Yet this environmental consciousness hasn’t diminished their passion. The French also think about cheese more than most, with over 90,000 monthly Google searches for “fromage”.
Switzerland: Where Cheese Melts Hearts
It is in the heart of the Alps that cheese consumption allegedly reaches its peak, with the population of Switzerland consuming an average of 51.8 pounds of cheese per person per year. This translates to roughly one pound of cheese per person weekly, making Switzerland the ultimate cheese-consuming nation per capita. The Swiss have elevated cheese from mere food to cultural institution.
Today, you can find more than 700 varieties of cheese across Switzerland, according to the federal authorities. The most consumed are Gruyère (which can be used to make the creamiest quiche), Tête de Moine, Sbrinz, Appenzeller, and raclette. These aren’t just ingredients; they’re the foundation of Swiss culinary identity.
The Swiss cheese experience goes beyond simple consumption. The first Swiss cheese dish that comes to mind is likely cheese fondue. A classic cheese fondue recipe makes use of little more than good-quality cheese, wine and sometimes brandy, spices, and aromatics to make an exquisite dip for bread, fruits, and vegetables. This has a long history dating back to medieval times when farmers would place the Raclette cheese on a rock near a campfire, causing the cheese to melt and to be then used as a spread on bread.
United States: The Cheese Innovation Factory
It’s a powerhouse producer, with 523 different cheeses originating in the US. America has quietly become one of the world’s most diverse cheese producers, though many people still associate American cheese with processed singles. While Mintel’s findings indicated The Netherlands is the top cheese-loving country, the market research firm also found that 96% of Americans said they eat cheddar cheese.
Americans Google-search the term “cheese” more than any nation – an average of 6.6 times a month, per person. This digital obsession reflects a real-world passion for experimentation. There’s more variety than ever available in the U.S. with a strong specialty and artisan cheese industry. This variety gives consumers the chance to explore lots of different types of cheese and enjoy them.
The American cheese revolution has transformed the nation’s palate. Gouda experienced 2023 retail volume that was 33% above 2018 levels. Meanwhile, mozzarella posted significant growth at retail each of the past two years. With the majority of Americans saying they have not heard of cheeses like paneer and halloumi but 96 percent eating cheddar, the relatively low trade value could speak to more local tastes.
Italy: The Original Cheese Masters
Italy conjures up images of decadent pasta and pizza dishes with copious amounts of melted or grated cheese; so, it’s no wonder it stands among the top cheese-consuming nations. Today, the country produces hundreds of traditional types of cheese, many of which are snacked on or used in dishes, sauces, salads, and pastries. Italy’s cheese culture predates most European traditions, with roots stretching back to ancient Rome.
The love of cheese is ingrained in Italian culture, as the ancient Romans were largely responsible for popularizing its consumption across Europe and the Middle East. From the stretchy mozzarella that crowns Neapolitan pizza to the sharp Parmigiano-Reggiano that transforms simple pasta into culinary art, Italian cheeses have conquered global kitchens.
First, there’s the salty, hard, and crumbly pecorino romano, which is produced from the titular Sardinian breed of sheep and eagerly grated over cherished dishes like cacio e pepe and spaghetti carbonara. Equally popular are the soft and mild buffalo mozzarella, which is supposed to be made from the milk of water buffalo, and not from cow’s milk; the cave-aged taleggio, which goes well with polenta and risotto; and the blue-green-veined gorgonzola, which may very well date back to the ninth century.
Germany: The Comfort Cheese Kingdom
Cheese is also a major product in Germany, Switzerland, and the Netherlands. The average per capita consumption of cheese in Germany is 24.7 kilograms per capita while Switzerland and Netherlands consume 22.2 and 21.6 kilos per capita respectively. Germany’s relationship with cheese centers on comfort and tradition, with dishes like Käsespätzle serving as the German equivalent of mac and cheese.
You’ll find versions around the cheese-loving countries in the region, including Germany, Austria, Liechtenstein, and Switzerland. And just like mac and cheese is one of the ultimate comfort foods in the states, käsespätzle has the same reputation in Bavaria. German cheese culture reflects the nation’s broader culinary philosophy: hearty, satisfying, and deeply rooted in regional traditions.
Cheese was first incorporated into Czech gastronomy in medieval homes and monasteries as a way of preserving milk, and it didn’t experience a commercial boom until the Renaissance period. In today’s Czech Republic, though, this food is a vital ingredient in many simple and complex dishes and desserts, such as kulajda, a creamy mushroom soup; bramboracka, a potato soup; gulas, a hearty beef stew; tvarohove knedliky dumplings, served with cabbage stew or a pork roast; and the somewhat tangy tvarohovy kolac cheesecake.
China: The Great Cheese Refusal
Traditionally, dairy products were associated with the nomadic people who lived on the fringes of China and who were regarded as fearful barbarians. The Han Chinese, with a few notable exceptions, avoided eating dairy foods altogether: many were, and still are, lactose-intolerant. China represents the most dramatic example of cheese aversion, where cultural and biological factors converge to create genuine disgust for dairy products.
A few sophisticated Shanghainese might eat Stilton just as sophisticated Londoners eat tripe and chitterlings, but many people, especially in the provinces, have never tasted it. The Chinese cheese avoidance isn’t simply about unfamiliarity. Around 90% of Asian people are lactose intolerant, but what is the reason behind this is “gene-culture co-evolution”.
The biological reality shapes cultural attitudes. Historically, many Asian cultures did not rely heavily on dairy products in their diets. Instead, these traditional cuisines often include plant-based foods, fish, and/or meats, with little to no dairy consumption. But if the Chinese disdain the cheeses enjoyed by Europeans, they themselves adore some stinky foods that would appal many foreigners.
East Asian Nations: The Lactose Reality
Lactose intolerance is most common among people of East Asian descent (with 90% lactose intolerance), people of Jewish descent, people in African and Arab countries, and among people of Southern European descent (notably Greeks and Italians). This isn’t merely a dietary preference but a genetic reality that has shaped entire food cultures across Asia.
Around two thirds of the Asian population have trouble digesting lactose. Compared to the countries which benefit more from sunlight by being near the equator, northern European countries needed to consume more milk to obtain more calcium since they lack Vitamin D from the sun. This is why lactose intolerance rates among northern Europeans can go as low as 5% of adults while in some Asian communities, it can go as high as over 90%.
The evolutionary explanation reveals why cheese cultures developed so differently. Before the advent of agriculture some 12,000 years ago, mother’s milk was the only source of lactose in the life of a mammal. Once weaned from breast milk, there was no need for adults to digest milk, and the human body stopped producing the lactase production enzyme required to digest the lactose in milk – resulting in lactose intolerance. However, the cultivation of dairy products through agriculture meant European adults developed a greater resilience to the lactose in dairy over the centuries, and related food and milk products then became a staple of the western diet.
