A recent survey sheds light on the shifting preferences of younger generations in France regarding its famed cheeses, particularly the more pungent varieties.

Conducted by the OpinionWay institute on behalf of the Académie Phormos, a Paris-based group of cheese enthusiasts, the research indicates that individuals aged 18 to 24 show a marked reluctance to embrace some of France’s strongest cheeses.

Worryingly for traditional cheese advocates, the poll revealed that 9 percent of respondents in this age group reported that they do not consume cheese at all. This contrasts with 5 percent of the overall French population who indicated the same.

Charles-Henri d’Auvigny, founder of Académie Phormos, commented on the trend, stating, “It is a question of education. Parents are not passing on their appreciation for strong cheeses. People are growing up with a preference for milder options.”

The poll, which gathered responses from 1,014 participants, also highlighted interesting political correlations: only 3 percent of those who voted for President Macron indicated they do not eat cheese, compared to 4 percent of supporters for populist candidate Marine Le Pen. In contrast, non-consumption rates rose to 9 percent among Jean-Luc Mélenchon voters and 13 percent among those who preferred ecologist Yannick Jadot.

D’Auvigny pointed out a clear divide, asserting that cheese represents a deep-rooted tradition in France, appealing more to right-leaning voters who typically champion such customs. He suggested that in Britain, certain cheeses like Stilton may also attract more conservative clientele for similar reasons.

In terms of popularity, Comté cheese from eastern France emerged as the top choice, with 44 percent of respondents ranking it among their favorites. Camembert followed closely at 31 percent, with Brie at 24 percent and Roquefort at 23 percent. Notably, the survey focused exclusively on French cheeses.

The outlook for blue cheeses appeared bleak; the survey indicated they were significantly less favored compared to softer and semi-hard varieties, a trend attributed to their potent flavors, which do not resonate well with current preferences leaning towards bland, fast food.

While D’Auvigny personally favors stronger cheeses, he noted that only 16 percent of those surveyed named Munster as their favorite, with a mere 7 percent selecting Époisses.

Among the younger demographic, the disinterest was even more pronounced. Only 19 percent identified Camembert as a favorite, with just 13 percent for Roquefort, and lower percentages for Munster (10 percent), Fourme d’Ambert (5 percent), and Époisses (6 percent). In comparison, 43 percent of those over 65 named Camembert among their top choices, with significant proportions also favoring Roquefort and Munster.

D’Auvigny expressed hope that as these young individuals mature, their tastes will evolve, resolving the current trend. He founded the Académie Phormos to advocate for authentic French cheeses, with members convening every six weeks for tastings. They are also actively campaigning for French cheese to be recognized as a UNESCO World Heritage site.

Despite this advocacy for French varieties, D’Auvigny emphasized that his members, including professionals from various fields, remain open to exploring cheeses from other countries. He plans to invite Dame Menna Rawlings, the British ambassador to France, to organize a tasting of UK cheeses for the association.