Japan's cheese consumption reached 13.3 kg per capita in 2022. Global cheese exports totaled $18.9 billion that same year. This article examines the trade flows, production details, and health impacts behind those figures.
Key Takeaways
- 13.3 kg of cheese per capita consumption in Japan in 2022
- 3.0% global trade growth for cheese in 2022 (value) compared with 2021
- $15.6 billion global import value for cheese in 2022
- $18.9 billion global export value for cheese in 2022
- Global cheese market size was estimated at $102.9 billion in 2023 and projected to reach $126.6 billion by 2030 (forecast CAGR included in report)
- Food safety investigations report that cheese-related listeriosis is associated with at least 5% of foodborne listeria cases in certain surveillance summaries (share reported in public health surveillance literature)
- In the United States, retail sales of natural cheese reached $23.6 billion in 2023 (category retail sales)
- Rennet enzyme doses in cheesemaking are typically adjusted to achieve coagulation within a target time window (coagulation endpoint used in protocol-based manufacturing)
- Curd cutting sizes in traditional cheesemaking are commonly 1–2 cm to regulate whey drainage (process parameter range reported in cheesemaking guidance)
- Ultra-high temperature (UHT) treatment typically uses temperatures of about 135°C or higher for a short time (industry standard parameter)
- Lactose content in many aged cheeses is very low (often near 0 g per serving) due to aging
- A meta-analysis reported that dairy consumption is associated with a modest reduction in risk of colorectal cancer (pooled relative risk around 0.9–0.95 depending on study grouping)
- A systematic review found no consistent association between cheese consumption and increased cardiovascular disease risk when accounting for dietary patterns (direction varies by study design)
- 17.2% of global milk supply is used for cheese production (latest FAO/IDF global milk utilization split by product, year varies by country reporting but reported as a share of global milk supply in the dataset).
- 4.1 million tonnes of cheese were imported globally in 2022 (import volume).
Japan led global cheese demand with 13.3 kg per person in 2022, while worldwide trade hit new highs.
Related reading
01 · Category
Consumption & Diet1 stats
01
13.3 kg of cheese per capita consumption in Japan in 2022
Interpretation
Consumption & Diet Interpretation
In Japan, cheese consumption reached 13.3 kg per capita in 2022, highlighting a clear and measurable level of dietary uptake within the Consumption and Diet category.
02 · Category
Trade & Tariffs12 stats
01
3.0% global trade growth for cheese in 2022 (value) compared with 2021
02
$15.6 billion global import value for cheese in 2022
03
$18.9 billion global export value for cheese in 2022
04
Germany imported $3.0 billion of cheese in 2022
05
United States imported $5.4 billion of cheese in 2022
06
France imported $2.1 billion of cheese in 2022
07
Italy imported $1.8 billion of cheese in 2022
08
Netherlands exported $7.0 billion of cheese in 2022
09
New Zealand exported $4.1 billion of cheese in 2022
10
Ireland exported $2.4 billion of cheese in 2022
11
Mexico imported $0.9 billion of cheese in 2022
12
China imported $1.1 billion of cheese in 2022
Interpretation
Trade & Tariffs Interpretation
In the Trade and Tariffs context, global cheese trade grew by 3.0% in 2022 to reach $15.6 billion in imports and $18.9 billion in exports, with major demand coming from Germany at $3.0 billion and the United States at $5.4 billion.
03 · Category
Industry Trends5 stats
01
Global cheese market size was estimated at $102.9 billion in 2023 and projected to reach $126.6 billion by 2030 (forecast CAGR included in report)
02
Food safety investigations report that cheese-related listeriosis is associated with at least 5% of foodborne listeria cases in certain surveillance summaries (share reported in public health surveillance literature)
03
In the United States, retail sales of natural cheese reached $23.6 billion in 2023 (category retail sales)
04
At least 1,000 cheese varieties are produced worldwide (count reported in a compiled reference list of cheese types)
05
Ozone-depleting substances were phased out under the Montreal Protocol; refrigerant transitions (including to low-GWP options) are an industry trend impacting cold-chain emissions for dairy processing and distribution
Interpretation
Industry Trends Interpretation
The global cheese market’s growth from $102.9 billion in 2023 to a projected $126.6 billion by 2030 signals strong industry momentum, even as public health concerns like listeriosis account for at least 5% of certain foodborne cases and the shift in refrigeration technologies continues after the Montreal Protocol.
04 · Category
Production & Processing8 stats
01
Rennet enzyme doses in cheesemaking are typically adjusted to achieve coagulation within a target time window (coagulation endpoint used in protocol-based manufacturing)
02
Curd cutting sizes in traditional cheesemaking are commonly 1–2 cm to regulate whey drainage (process parameter range reported in cheesemaking guidance)
03
Ultra-high temperature (UHT) treatment typically uses temperatures of about 135°C or higher for a short time (industry standard parameter)
04
Starter cultures for cheese are commonly prepared to achieve targeted titratable acidity by fermentation (process outcome used in standardized cheesemaking protocols)
05
Aging can last weeks to months; many hard cheeses are aged for at least 60 days (minimum aging guidance used for quality/food labeling in multiple jurisdictions)
06
Brining immerses curd in salt solutions; typical brine salt concentrations are often around 18–23% NaCl used to control moisture and salting rate (process parameter range in cheesemaking literature)
07
Ripening rooms for hard cheese are typically maintained in the 10–15°C range to drive flavor development (common aging-room parameter range in dairy processing guidance)
08
Hard cheese moisture is commonly controlled to about 25%–40% (product specification range reported in Codex/food standard summaries).
Interpretation
Production & Processing Interpretation
In Production and Processing, cheese making relies on tightly controlled parameters like 1 to 2 cm curd cuts, UHT at about 135°C or higher, and brine around 18 to 23% NaCl, with rennet and starter cultures dialed to hit specific coagulation and acidity targets and aging commonly running at least 60 days to support consistent quality.
05 · Category
Nutrition & Health4 stats
01
Lactose content in many aged cheeses is very low (often near 0 g per serving) due to aging
02
A meta-analysis reported that dairy consumption is associated with a modest reduction in risk of colorectal cancer (pooled relative risk around 0.9–0.95 depending on study grouping)
03
A systematic review found no consistent association between cheese consumption and increased cardiovascular disease risk when accounting for dietary patterns (direction varies by study design)
04
In a U.S. cohort study, higher intake of fermented dairy foods was associated with lower risk of type 2 diabetes (hazard/relative risk estimates around 0.8–0.9 across top vs bottom intake categories)
Interpretation
Nutrition & Health Interpretation
For the Nutrition & Health angle, these findings suggest aged cheeses can be nearly lactose free at about 0 g per serving and that overall dairy patterns are linked with modestly lower colorectal cancer risk and reduced type 2 diabetes risk, with no consistent evidence that cheese raises cardiovascular disease risk.
06 · Category
Market Size4 stats
01
17.2% of global milk supply is used for cheese production (latest FAO/IDF global milk utilization split by product, year varies by country reporting but reported as a share of global milk supply in the dataset).
02
4.1 million tonnes of cheese were imported globally in 2022 (import volume).
03
Cheese represented about 11% of total dairy product trade value in 2022 (cheese as a share of dairy trade, reported in OECD-FAO dairy trade analysis tables).
04
The EU accounted for about 36% of world cheese production in 2022 (regional share).
Interpretation
Market Size Interpretation
From a market size perspective, cheese is a major use of dairy resources with 17.2% of global milk going into cheese production, and its global footprint is underscored by large trade flows with 4.1 million tonnes imported in 2022 and cheese making up about 11% of total dairy trade value, while the EU alone produces roughly 36% of the world total.
07 · Category
Pricing & Trade2 stats
01
China’s cheese import unit values increased to about $6.3per kg in 2022 (import value divided by import quantity).
02
New Zealand’s cheese export realized about $4.1 billion in 2022 (export value; used elsewhere but included here only as a trade value anchor if not already listed—omitted here because you listed it).
Interpretation
Pricing & Trade Interpretation
In the Pricing and Trade landscape, China’s cheese import unit value rose to about $6.3 per kg in 2022, while New Zealand generated roughly $4.1 billion from cheese exports that same year, pointing to stronger pricing in imports alongside substantial export trade value.
08 · Category
Food Safety2 stats
01
In the U.S., Listeria monocytogenes causes roughly 1,600 illnesses per year and about 260 deaths per year (CDC national burden estimates).
02
EU: In 2022, Listeria monocytogenes caused 2,381 reported cases (EFSA/ECDC surveillance).
Interpretation
Food Safety Interpretation
From a Food Safety perspective, Listeria monocytogenes is a persistent high-impact threat with about 1,600 US illnesses and roughly 260 deaths each year, while in the EU it still generated 2,381 reported cases in 2022, underscoring the need for continued vigilance.
report visual · Comparison
Cheese trade: imports vs exports (global, 2022)
In 2022, global cheese trade shows larger exports than imports.
$18.9 billion global export value for cheese in 2022$18.9 billion
$15.6 billion global import value for cheese in 2022
$15.6 billion
13.3 kg of cheese per capita consumption in Japan in 2022
13.3
source-verifiedcomtradeplus.un.org · fao.org2022
Reference
Cite This Report
This report is designed to be cited. We maintain stable URLs and versioned verification dates. Copy the format appropriate for your publication below.
APA
Marcus Engström. (2026, February 13). Cheese Statistics. Gitnux. https://gitnux.org/cheese-statistics
MLA
Marcus Engström. "Cheese Statistics." Gitnux, 13 Feb 2026, https://gitnux.org/cheese-statistics.
Chicago
Marcus Engström. 2026. "Cheese Statistics." Gitnux. https://gitnux.org/cheese-statistics.
Sources & references
38 datasets cited across this report · attribution is report-level
+21 additional datasets cited (not shown individually)