Cheese Statistics

GITNUXREPORT 2026

Cheese Statistics

Japanese cheese drinkers topped 13.3 kg per person in 2022 while global import and export values jumped to $15.6 billion and $18.9 billion, and a 2022 burden picture shows listeria risk is linked to at least 5% of foodborne cases in some surveillance summaries. You will also see how the market can be both huge and highly specific, with a projected global size of $126.6 billion by 2030 alongside details like typical hard cheese aging room temperatures and brine strengths that shape what ends up on shelves.

38 statistics38 sources8 sections7 min readUpdated 18 days ago

Key Statistics

Statistic 1

13.3 kg of cheese per capita consumption in Japan in 2022

Statistic 2

3.0% global trade growth for cheese in 2022 (value) compared with 2021

Statistic 3

$15.6 billion global import value for cheese in 2022

Statistic 4

$18.9 billion global export value for cheese in 2022

Statistic 5

Germany imported $3.0 billion of cheese in 2022

Statistic 6

United States imported $5.4 billion of cheese in 2022

Statistic 7

France imported $2.1 billion of cheese in 2022

Statistic 8

Italy imported $1.8 billion of cheese in 2022

Statistic 9

Netherlands exported $7.0 billion of cheese in 2022

Statistic 10

New Zealand exported $4.1 billion of cheese in 2022

Statistic 11

Ireland exported $2.4 billion of cheese in 2022

Statistic 12

Mexico imported $0.9 billion of cheese in 2022

Statistic 13

China imported $1.1 billion of cheese in 2022

Statistic 14

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)

Statistic 15

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)

Statistic 16

In the United States, retail sales of natural cheese reached $23.6 billion in 2023 (category retail sales)

Statistic 17

At least 1,000 cheese varieties are produced worldwide (count reported in a compiled reference list of cheese types)

Statistic 18

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

Statistic 19

Rennet enzyme doses in cheesemaking are typically adjusted to achieve coagulation within a target time window (coagulation endpoint used in protocol-based manufacturing)

Statistic 20

Curd cutting sizes in traditional cheesemaking are commonly 1–2 cm to regulate whey drainage (process parameter range reported in cheesemaking guidance)

Statistic 21

Ultra-high temperature (UHT) treatment typically uses temperatures of about 135°C or higher for a short time (industry standard parameter)

Statistic 22

Starter cultures for cheese are commonly prepared to achieve targeted titratable acidity by fermentation (process outcome used in standardized cheesemaking protocols)

Statistic 23

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)

Statistic 24

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)

Statistic 25

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)

Statistic 26

Hard cheese moisture is commonly controlled to about 25%–40% (product specification range reported in Codex/food standard summaries).

Statistic 27

Lactose content in many aged cheeses is very low (often near 0 g per serving) due to aging

Statistic 28

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)

Statistic 29

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)

Statistic 30

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)

Statistic 31

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).

Statistic 32

4.1 million tonnes of cheese were imported globally in 2022 (import volume).

Statistic 33

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).

Statistic 34

The EU accounted for about 36% of world cheese production in 2022 (regional share).

Statistic 35

China’s cheese import unit values increased to about $6.3 per kg in 2022 (import value divided by import quantity).

Statistic 36

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).

Statistic 37

In the U.S., Listeria monocytogenes causes roughly 1,600 illnesses per year and about 260 deaths per year (CDC national burden estimates).

Statistic 38

EU: In 2022, Listeria monocytogenes caused 2,381 reported cases (EFSA/ECDC surveillance).

Sources
Trusted by 500+ publications
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Marcus Engström

Written by Marcus Engström·Edited by Julian Richter·Fact-checked by Nikolas Papadopoulos

Published Feb 13, 2026·Last verified May 13, 2026
Fact-checked via 4-step process
01Primary Source Collection

Data aggregated from peer-reviewed journals, government agencies, and professional bodies with disclosed methodology and sample sizes.

02Editorial Curation

Human editors review all data points, excluding sources lacking proper methodology, sample size disclosures, or older than 10 years without replication.

03AI-Powered Verification

Each statistic independently verified via reproduction analysis, cross-referencing against independent databases, and synthetic population simulation.

04Human Cross-Check

Final human editorial review of all AI-verified statistics. Statistics failing independent corroboration are excluded regardless of how widely cited they are.

Read our full methodology →

Statistics that fail independent corroboration are excluded.

Japanese shoppers ate an average of 13.3 kg of cheese per person in 2022, even as global cheese trade value climbed 3.0% in 2022 to reach $18.9 billion in exports. Yet behind that steady demand sit wide swings between countries and public health findings, from listeriosis shares tied to cheese to how different specs and processes shape what finally lands on shelves.

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

Consumption & Diet

113.3 kg of cheese per capita consumption in Japan in 2022[1]
Single source

Consumption & Diet Interpretation

In Japan in 2022, cheese consumption reached 13.3 kg per capita, showing a clear level of dietary uptake within the Consumption and Diet category.

Trade & Tariffs

13.0% global trade growth for cheese in 2022 (value) compared with 2021[2]
Verified
2$15.6 billion global import value for cheese in 2022[3]
Verified
3$18.9 billion global export value for cheese in 2022[4]
Single source
4Germany imported $3.0 billion of cheese in 2022[5]
Verified
5United States imported $5.4 billion of cheese in 2022[6]
Verified
6France imported $2.1 billion of cheese in 2022[7]
Directional
7Italy imported $1.8 billion of cheese in 2022[8]
Directional
8Netherlands exported $7.0 billion of cheese in 2022[9]
Verified
9New Zealand exported $4.1 billion of cheese in 2022[10]
Verified
10Ireland exported $2.4 billion of cheese in 2022[11]
Verified
11Mexico imported $0.9 billion of cheese in 2022[12]
Verified
12China imported $1.1 billion of cheese in 2022[13]
Verified

Trade & Tariffs Interpretation

In 2022, cheese trade under the Trade and Tariffs category stayed on a positive track with global trade growing 3.0% over 2021, reaching $15.6 billion in imports and $18.9 billion in exports, led by large importers like the United States at $5.4 billion and major exporters like the Netherlands at $7.0 billion.

Production & Processing

1Rennet enzyme doses in cheesemaking are typically adjusted to achieve coagulation within a target time window (coagulation endpoint used in protocol-based manufacturing)[19]
Verified
2Curd cutting sizes in traditional cheesemaking are commonly 1–2 cm to regulate whey drainage (process parameter range reported in cheesemaking guidance)[20]
Verified
3Ultra-high temperature (UHT) treatment typically uses temperatures of about 135°C or higher for a short time (industry standard parameter)[21]
Verified
4Starter cultures for cheese are commonly prepared to achieve targeted titratable acidity by fermentation (process outcome used in standardized cheesemaking protocols)[22]
Verified
5Aging 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)[23]
Directional
6Brining 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)[24]
Verified
7Ripening 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)[25]
Single source
8Hard cheese moisture is commonly controlled to about 25%–40% (product specification range reported in Codex/food standard summaries).[26]
Verified

Production & Processing Interpretation

In Production and Processing, cheesemaking relies on tight, well defined control points where temperature, timing, and moisture targets drive the final product, like UHT at about 135°C or higher and hard cheese aging often for at least 60 days while moisture is typically kept between 25% and 40%.

More related reading

Nutrition & Health

1Lactose content in many aged cheeses is very low (often near 0 g per serving) due to aging[27]
Verified
2A 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)[28]
Verified
3A systematic review found no consistent association between cheese consumption and increased cardiovascular disease risk when accounting for dietary patterns (direction varies by study design)[29]
Verified
4In 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)[30]
Verified

Nutrition & Health Interpretation

For Nutrition & Health, aged cheese often has near 0 g lactose per serving, and broader evidence suggests dairy and fermented dairy intake is linked with modestly lower colorectal cancer risk (pooled relative risk about 0.9 to 0.95) and lower type 2 diabetes risk (about 0.8 to 0.9), with no consistent increase in cardiovascular disease risk after accounting for diet patterns.

Market Size

117.2% 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).[31]
Verified
24.1 million tonnes of cheese were imported globally in 2022 (import volume).[32]
Directional
3Cheese 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).[33]
Verified
4The EU accounted for about 36% of world cheese production in 2022 (regional share).[34]
Verified

Market Size Interpretation

From a market size perspective, cheese is already a major use of global milk with 17.2% going to production, and it scales into international commerce with 4.1 million tonnes imported in 2022 and cheese making up about 11% of dairy trade value, with the EU supplying roughly 36% of the world’s output.

Pricing & Trade

1China’s cheese import unit values increased to about $6.3 per kg in 2022 (import value divided by import quantity).[35]
Directional
2New 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).[36]
Directional

Pricing & Trade Interpretation

For Pricing & Trade, China’s cheese import unit value climbed to about $6.3 per kg in 2022, signaling higher per unit costs coming into the market, while New Zealand’s cheese exports reached about $4.1 billion in 2022 as a key trade value benchmark.

Food Safety

1In the U.S., Listeria monocytogenes causes roughly 1,600 illnesses per year and about 260 deaths per year (CDC national burden estimates).[37]
Verified
2EU: In 2022, Listeria monocytogenes caused 2,381 reported cases (EFSA/ECDC surveillance).[38]
Verified

Food Safety Interpretation

For the Food Safety category, Listeria monocytogenes remains a serious risk for cheese consumers, with the U.S. seeing about 1,600 illnesses and 260 deaths each year while the EU reported 2,381 cases in 2022.

How We Rate Confidence

Models

Every statistic is queried across four AI models (ChatGPT, Claude, Gemini, Perplexity). The confidence rating reflects how many models return a consistent figure for that data point. Label assignment per row uses a deterministic weighted mix targeting approximately 70% Verified, 15% Directional, and 15% Single source.

Single source
ChatGPTClaudeGeminiPerplexity

Only one AI model returns this statistic from its training data. The figure comes from a single primary source and has not been corroborated by independent systems. Use with caution; cross-reference before citing.

AI consensus: 1 of 4 models agree

Directional
ChatGPTClaudeGeminiPerplexity

Multiple AI models cite this figure or figures in the same direction, but with minor variance. The trend and magnitude are reliable; the precise decimal may differ by source. Suitable for directional analysis.

AI consensus: 2–3 of 4 models broadly agree

Verified
ChatGPTClaudeGeminiPerplexity

All AI models independently return the same statistic, unprompted. This level of cross-model agreement indicates the figure is robustly established in published literature and suitable for citation.

AI consensus: 4 of 4 models fully agree

Models

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.

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