At a glance:
- Cheese is now a hero ingredient in many restaurant dishes, from triple-cheese burgers to loaded parmas.
- Global flavours and fusion formats featuring international cheeses are gaining popularity across menus.
- Demand is rising for local, premium, and plant-based cheeses that align with customer values.
- Smart sourcing of food service cheese helps venues stay competitive and deliver consistent quality.
Cheese continues to hold its ground as one of the most influential ingredients on Australian menus, but the way it’s being used in restaurants and pubs is evolving fast. In an industry where food trends shift quickly and customer expectations continue to rise, foodservice professionals need to stay up-to-date with what’s current and relevant.
From plant-based innovations to bold flavour combinations and premium local varieties, cheese is being used in new ways that reflect changing diner preferences and creative menu development.
In this article, we explore what cheese trends are being served in Australian restaurants right now and how your venue can stay ahead of the curve.
Cheese As The Star, Not Just A Supporting Ingredient
Cheese is no longer just melted into a sauce or sprinkled on top; it’s claiming the spotlight as it should. Restaurants and pubs are building entire dishes around hero cheeses. We’re seeing more triple-cheese burgers, stacked parmas with bold blends, and even cheese-filled menu items that push indulgence to the next level.
Using Swiss cheese slices in premium melts or toasties, or finishing off mains with a shaving of parmesan shaved cheese creates a signature flair that sticks with customers long after they’ve left the venue.
When cheese takes centre stage, it becomes a talking point and often a reason for repeat visits.
Global Cheese Influences
As Australian palates continue to embrace global flavours, restaurants are introducing a wider range of international cheeses, not just as toppings but as integral parts of signature dishes. Halloumi has gone beyond breakfast; paneer is the soul of modern Indian-Australian fusion dishes; and manchego is appearing on grazing boards.
Fusion formats are especially popular, where international cheeses meet local produce or modern pub classics. Think about Mexican-style loaded fries topped with a Mexican blend cheese, or a schnitzel drizzled with a creamy brie-based sauce. These bold pairings give diners something familiar, but with a twist, and that’s what’s trending these days.
Premium and Artisanal Cheese
More restaurants are moving away from generic cheese offerings and leaning into high-quality cheese for foodservice that brings flavour depth and story to the plate. Chefs are working with boutique producers and local dairies to offer artisanal cheese boards, house-special gratins, or even simple upgrades like swapping standard cheddar for a tangy aged gouda cheese.
Beyond flavour, this trend is about origin. Diners are paying attention to where their ingredients come from. Cheeses with character and a local backstory are helping restaurants justify premium pricing and build customer trust.
Vegan and Dairy-Free Cheese
What used to be a niche request is now a staple on many menus. As more Australians shift towards plant-based diets or flexitarian lifestyles, vegan cheese has become more than a trend in Australian restaurant menus.
Cashew-based sauces for pasta, dairy-free mozzarella for pizzas, and even whole vegan cheese boards for catering and events are popular these days. Due to the increased demand, suppliers are being forced to provide higher-quality substitutes, enabling chefs to deliver on flavour and consistency without alienating customers with special dietary needs.
Apart from accommodating preferences, this change benefits the business as a whole. Providing high-quality vegan options will help you future-proof your menu, accommodate larger groups, and increase customer satisfaction.
Sustainability and Local Sourcing
As more and more consumers are prioritising environmental sustainability, foodservice venues are rethinking how and where they source their cheese. Restaurants are shifting towards local producers who focus on ethical farming practices, reducing food miles, and transparent production.
Choosing regionally-made cheeses also supports storytelling on the menu, which is something customers are increasingly drawn to. Whether it’s a Victorian-made soft cheese or a Tasmanian blue, linking to the place it comes from adds value and gives operators a competitive edge.
For venues sourcing wholesale cheese for restaurants, partnering with sustainable and ethical suppliers helps build credibility and long-term brand trust.
As we’ve discussed above, the way cheese is used across Australian restaurants and pubs is changing fast. Whether it’s driven by sustainability, dietary diversity, or flavour innovation, we can all agree that these cheese trends are shaping the way your customers choose what to eat and talk about the food on your menu.
If you own or manage a restaurant in Australia, it’s best to keep an eye on what’s trending and invest in food service cheese that performs consistently and adds value to your dishes. That way, you can position your menu to meet current expectations and stay ahead of the competition.
