A new national survey released this week shows Americans are continuing to reach for cheese as a favored food. Eighty-two percent of respondents named cheese as one of their favorites, citing taste, flexibility in cooking, and nutritional value.
On Tuesday morning at the Flatiron Greenmarket, cheese vendor Luis Mendoza reported steady interest in local options. "People want something they can put on bread, on pasta, or eat on its own," he said, holding a wedge of aged gouda. Customers asked about protein content as often as flavor.
This spring, restaurant menus across Manhattan have featured cheese in both classic and seasonal forms. At a Midtown café, breakfast sandwiches with sharp cheddar have outsold other options since the start of May. In Brooklyn, chefs are experimenting with soft-ripened cheeses paired with early strawberries and greens.
The survey’s findings come as grocery prices continue to fluctuate. Some shoppers at a Lower East Side supermarket mentioned cheese as a reliable protein in place of meat, especially for weeknight dinners.
As festival season begins and outdoor dining increases, cheese boards and grilled cheese sandwiches are appearing on more menus. For many New Yorkers, cheese remains an easy answer—whether for a picnic in Prospect Park or a quick meal on the way home from work.