Emma Young, affectionately known as “The Cheese Explorer” and one of the UK’s top specialists in artisan cheese, believes that melting cheeses are set to become the standout food trend of autumn 2025.
She points to the renewed appeal of dishes like fondue and raclette, predicting their return to British dinner tables this season as more people embrace home cooking, rediscover nostalgic favourites and seek out the indulgence seen in gooey cheese-pull videos online – with #fondue already racking up over 1.1 million posts on Instagram.
“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.”
Supporting her forecast, a major UK supermarket has reported a surge of nearly 500% in demand for baking cheeses – covering melty varieties used for gratins and fondue – making this the fastest-growing cheese category seen in Britain 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.”
