Goat Milk

In the world of cheese, Wisconsin continues to set the gold standard with its perfect blend of tradition and innovation.

The 2025 Wisconsin Cheese Trends Report provides a forward-looking analysis of the innovations, flavor trends, consumer preferences and the unmatched quality of Wisconsin’s cheesemakers are shaping the future of the cheese industry.

Cheesemakers in Wisconsin, “The State of Cheese™,” don’t just make cheese—they craft a heritage of excellence, connecting passion, quality, and artistry in every bite. Blending tradition with innovation, this report offers insights into the evolving cheese landscape, highlighting emerging flavors and shifting consumer values.

A Global Cheese Renaissance – The report reveals a surge in demand for international and artisanal cheeses. Varieties such as paneer, burrata, and queso quesadilla saw retail sales skyrocket by 34%, 32.1%, and 22.8%, respectively, reflecting a growing consumer appetite for bold, global flavors.

“Wisconsin cheesemakers are uniquely positioned to meet this demand,” says Lizzie Norton, a dairy industry analyst. “Half of the nation’s specialty cheeses come from Wisconsin, where innovation meets authenticity.”

Expect to see more cheeses infused with heat and spice in 2025, as consumers look to elevate their meals with unique, globally inspired flavors.

Reinventing the Classics – Even as consumers explore new tastes, the appeal of classic cheeses remains strong. Parmesan and cheddar continue to dominate specialty cheese sales, proving that timeless varieties still hold a cherished place in the modern palate.

Wisconsin cheesemakers are finding ways to innovate within these traditions. Aged cheddar, for instance, is being elevated with refined aging techniques and flavor infusions. New creations like Roelli’s Red Rock—a cheddar-blue hybrid—exemplify the successful marriage of tradition and modernity.

Cheese as a Community Builder – Beyond flavor and innovation, Wisconsin cheese is fostering deeper connections through initiatives like Cheeselandia, an online community that unites cheese lovers across the globe. From virtual cheese-tasting sessions to exclusive events, Cheeselandia has turned Wisconsin cheese into a symbol of shared experiences and culinary joy.

According to the report, one in three consumers values social connections as key to their well-being, making cheese a medium for building bonds and creating lasting memories.

Artisanship Meets Wellness – Wisconsin’s cheese legacy is underpinned by craftsmanship, exemplified by its prestigious Master Cheesemaker® program, which demands rigorous training akin to earning a Ph.D. The report emphasizes that today’s consumers prioritize health and wellness, favoring products like Wisconsin cheeses that combine high nutritional value with artisanal quality.

Mood-boosting snackable cheeses, such as BelGioioso Fresh Mozzarella Ciliegine and Roth Havarti, are poised to dominate shelves in 2025, offering indulgence alongside emotional and cognitive benefits.

The Future of Cheese – As consumers increasingly seek products that connect them to heritage while delivering bold, innovative experiences, Wisconsin remains the epicenter of cheese excellence. From global flavors to classic comforts and health-forward snacking, the state’s cheesemakers are crafting the future of dairy, one wheel at a time.

With every bite, Wisconsin cheese tells a story of passion, artistry, and a deep-rooted commitment to quality—proof that the “State of Cheese” continues to lead the way in shaping the industry’s future.

Learn how to make a cheesy, aubergine parmigiana in the air fryer.

And get all the cheesy comforting flavour of a classic aubergine parmigiana in minutes by using an air fryer.

Serve with crusty bread and a salad for a complete dinner.

Preparation time less than 30 mins, Cooking time 30 mins to 1 hour, Serves 4

Ingredients:

• 25g Parmesan or vegetarian hard cheese, finely grated
• 2 aubergines, sliced into 2cm/¾in thick slices
• 150g ball mozzarella, drained
• 2 tbsp olive oil
• pinch dried oregano
• 150g passata
• 20g fresh breadcrumbs
• 10g fresh basil leaves (optional)
• sea salt: sea salt
• crusty bread and green salad, to serve

Directions:

• Lay the aubergine slices on a board and sprinkle over a good pinch of sea salt. Rub into the aubergine and set aside for 10 minutes.
• Meanwhile, tear up the mozzarella for the topping and place the torn bits on kitchen paper. Set aside while you prepare the rest of the dish.
• Preheat the air fryer to 200C.
• Dry the aubergine with a little kitchen paper and brush off the salt. Rub each piece of aubergine with a little olive oil on both sides. Air-fry the aubergine slices in single layers for 10 minutes, turning halfway through the cooking time (two batches should work).
• Meanwhile, stir the dried oregano into the passata.
• To layer up the parmigiana, spread the breadcrumbs over the base of a 20cm/8in round ovenproof dish (see Recipe Tip). Spoon over 2 tablespoons of the passata sauce. Spread over half the aubergine slices and tear over half the basil leaves, if using. Spoon over half of the remaining passata sauce, then top with half of the mozzarella and half of the Parmesan. Add the remaining aubergine, torn basil, then the passata and finally the remaining mozzarella and Parmesan.
• Reduce the air fryer to 180C, then cook the layered parmigiana for 12–15 minutes until the cheese is golden and bubbling. Remove and allow to stand for 5 minutes before serving.
• Serve with crusty bread to mop up the juices and a green salad.

Air-fried aubergine tastes delicious. However, when combined with other ingredients to make this aubergine parmigiana, it’s even more delicious!

*Recipe tips

Air fryers can have small baskets, so if you don’t have an ovenproof dish that works you can use any small cake tin, too – just line it with kitchen foil or baking paper. I used a 20cm lined springform cake tin. You can also use a similar volume dish in a different shape, such as rectangle or oval, that fits into your air fryer.

This recipe was developed using a 5.5 litre pint air fryer.

A classic British combo in the form of a comforting pie, boasting chunky pieces of sausage covered with lashings of rich onion gravy.

Preparation time less than 30 mins, Cooking time 30 mins to 1 hour Serves 4–6

Ingredients:

For the mash

• 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into large chunks
• 50ml/2fl oz goats milk
• 40g/1½oz salted butter
• 25g/1oz cheddar, grated

For the filling

• ½ tbsp oil, for frying
• 8 pork sausages (we used Cumberland)
• 1 tbsp salted butter
• 1 large onion, sliced
• 1 garlic clove, crushed
• 1 tbsp dried mixed herbs
• 2 tbsp apple chutney
• 1 tsp wholegrain mustard
• 2 tbsp plain flour
• 1 tbsp cider vinegar
• 500ml/18fl oz hot beef stock
• sea salt and cracked black pepper

Directions: 

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the potatoes in a large saucepan of salted water. Bring to the boil, then turn down the heat to medium and allow to simmer for 10–15 minutes until the potato is soft when tested with a sharp knife.
• Drain the cooked potatoes into a colander, then return them to the warm pan along with the milk, butter and some salt and pepper. Mash the potatoes until smooth and fluffy. Set aside ready for assembly.
• Meanwhile, make the filling. Warm the oil in a pan over a medium heat then add the sausages. Fry for 8–10 minutes, browning the sausages on all sides. Remove the sausages from the pan and transfer to a plate.
• In the same pan, melt the butter then add the onion. Fry the onions for 4–5 minutes until they start to soften and brown. Add a pinch of salt and the garlic. Fry for a further 1–2 minutes.
• Sprinkle in the herbs and stir through the chutney and mustard. Sprinkle in the flour, stir to coat the onions, then add any juices from the sausage plate along with the cider vinegar and stock.
• Bring everything in the pan to the boil before reducing the heat to a rapid simmer. Cook for 5–8 minutes until the liquid is reduced and a thick, glossy gravy is created. Chop the cooked sausages into chunky pieces and add to the gravy. Taste and season as necessary with salt and pepper.
• Carefully pour the sausage mixture into an ovenproof dish before spooning over the prepared mashed potatoes. Sprinkle with the grated cheese and place in the oven for 25–30 minutes until the potato is golden and crispy.
• Remove from the oven and allow to rest for 5 minutes before serving alongside seasonal greens.