Food and Beverage
Cheese Consumption by Country 2025
Cheese Consumption per Capita (kg)
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Country | Cheese Consumption per Capita 2025 (kg)↓ | Avg Yearly Cheese Consumption (2018 to 2020) (t) | Projected Cheese Consumption 2030 (t) | Consumption Per Capita Combined 2018 to 2020 (t) | Projected Cheese Cons. per Capita 2030 (kg) | |
|---|---|---|---|---|---|---|
 | United States | 17.4 | 5.7M | 6.7M | 17 | 19.3 |
 | Canada | 13.7 | 513K | 593K | 14 | 14.5 |
 | Australia | 12.5 | 315K | 335K | 13 | 11.9 |
 | United Kingdom | 11.9 | 802K | 882K | 12 | 12.5 |
 | New Zealand | 10.1 | 48K | 53K | 10 | 10.2 |
 | Argentina | 8.5 | 380K | 461K | 9 | 9.4 |
 | Saudi Arabia | 7.8 | 267K | 344K | 8 | 8.8 |
 | Chile | 7.4 | 139K | 170K | 7 | 8.7 |
 | Russia | 5.1 | 749K | 986K | 5 | 6.9 |
 | Ukraine | 4.9 | 216K | 281K | 5 | 6.9 |
 | Egypt | 4.6 | 460K | 545K | 5 | 4.5 |
 | Brazil | 3.7 | 785K | 1M | 4 | 4.5 |
 | Mexico | 3.5 | 447K | 547K | 4 | 3.9 |
 | South Korea | 3.1 | 159K | 197K | 3 | 3.9 |
 | Japan | 2.6 | 334K | 407K | 3 | 3.4 |
 | Kazakhstan | 2.3 | 43K | 59K | 2 | 2.9 |
 | Iran | 1.8 | 152K | 170K | 2 | 1.8 |
 | South Africa | 1.7 | 99K | 112K | 2 | 1.7 |
 | Colombia | 1.1 | 53K | 53K | 1 | 1.0 |
 | Malaysia | 0.8 | 26K | 37K | 1 | 1.0 |
 | Paraguay | 0.7 | 5K | 6K | 1 | 0.8 |
 | China | 0.3 | 396K | 460K | 0 | 0.3 |
 | Philippines | 0.3 | 38K | 47K | 0 | 0.4 |
 | Thailand | 0.3 | 21K | 26K | 0 | 0.4 |
 | Indonesia | 0.1 | 28K | 35K | 0 | 0.1 |
 | Nigeria | 0.1 | 10K | 12K | 0 | |
 | Ethiopia | 0.1 | 6K | 8K | 0 | 0.1 |
 | Vietnam | 0.1 | 10K | 11K | 0 | 0.1 |
 | Pakistan | 4K | 5K |
- Per capita consumption values have been rounded to the nearest tenth of a pound.
- The OECD combines all EU countries (which excludes the UK) into a single data point. Collectively, the EU consumed and average of 11,491 kilotons (kt) of cheese per year 2018-2020, and is expected to consume 12,556 kt by 2030. These numbers equate to 20.9 kilograms (kg) per capita 2018-2020 and a projected 22.6 kg/cap by 2030.
- 2022 data are projections based upon OECD all-EU consumption and per-country population data.
The history of cheese goes back longer than people think, with the invention of cheese happening strictly by accident. History says that cheese was created in the Middle East when an Arab went on a long desert journey with some milk for sustenance along the way. The milk was being stored in a bag that had been created from the stomach of a sheep.
A substance is known as rennet, which is taken from the sheep’s stomach lining, mixed with the milk and the desert heat, causing it to separate. Sheep cheese was born. Today, sheep rennet’s cheese is still made the same way. It is from this cheese that whey protein is derived, and this has become a global phenomenon.
Cheesemaking across the world has also been invented in the mountains of the Swiss Alps, the rich climates of France and Tuscany, and the bold churns of Germany. The United States holds the title for the most cheese consumed in a year per capita at 17.4 kg. Canada is second at 13.7 kg per capita, and the third biggest consumers of cheese are Australians, eating 12.5 kg of cheese per person yearly.
Where the Cheese Is
Humans are by nature lactose intolerant but overall have evolved into a lactose retentive species. The way the proteins are broken down in authentic cheese makes it very tolerable to eat in every country. Caucasians are the largest group that can eat cheese with ease, and approximately 50 percent of Africans can eat cheese virtually without issue. It is estimated that only 5 percent of Asians are lactose tolerant.
When it comes to cheese production, the United States is only producing 34.1 pounds of cheese per capita annually, but exporting over $1.6 billion worth of cheese annually, helping the large cheese consumers stay on the list.
