LONDON, UK. September 29th, 2025 – Cheese expert Emma Young, known as “The Cheese Explorer” and one of the UK’s leading authorities on artisan cheese, is tipping melting cheeses as one of the biggest food trends of autumn 2025.
Emma predicts that the cosy, indulgent tradition of fondue, raclette and other melting classics will take centre stage in British homes this year – fuelled by the rise in home cooking, a nostalgic craving for comforting dishes, and the soaring popularity of gooey cheese-pull content on social media (with #fondue already featured in more than 1.1 million Instagram posts).
“With 71% of UK meals now eaten at home and almost half of Britons cooking from scratch every day or most days, people are looking for food that’s rustic, sociable and interactive,” said Emma Young.
“Melting cheese nights are indulgent and surprisingly easy to host – perfect for dinner parties, gatherings with friends, or just a cosy night in. And with those molten cheese moments all over TikTok and Instagram, it’s no wonder people want to recreate them at home.”
Data from a leading UK supermarket backs up this prediction. It reports that demand for baking cheeses – which includes melty and melting-ready cheeses like those used in fondue or gratins – has soared by nearly 500%, marking the fastest-growing cheese category the UK has seen since the 1970s.
Why autumn/winter is the best time to indulge in melting cheese:
“Autumn may be when we crave comfort food, but it’s also when these cheeses really come into their own,” added Emma Young. “Raclette, in particular, is at its best in the colder months – melted over potatoes, vegetables or charcuterie, it’s the ultimate sharing dish.”
Emma presents a small selection of European cheeses that are ideal for melting:
- Camembert – Easy, accessible, and a molten classic for baking.
- Emmental – The ultimate “cheese-pull” for fondues and toasties.
- Cantal – Ideal for a generous mash of potatoes whipped with melted cheese, Aligot style; also brilliant in toasties or fondue mixes.
- Tomme de Savoie – Rustic and earthy; great on gratins or in a raclette mix.
- Bleu des Causses – A blue cheese with character, ideal for melting in sauces or in a toastie.
“The real showstopper is the experience,” said Emma Young. “Whether it’s a bubbling fondue pot, a raclette grill, or a whole baked Camembert, it’s all about gathering people together around food that looks and tastes incredible. Serve with new potatoes, crusty bread, cornichons, charcuterie and roasted vegetables, then pair with a dry fruity white wine, a light Pinot Noir or even a crisp cider. Add plenty of wooden boards, sharing plates and, of course, that Instagram-worthy cheese-pull moment.”
ENDS