Cheese, one of our favorite comfort foods and one of the few foods that is at once such a fundamental staple, yet also a special indulgence. Today’s consumers are more knowledgeable and interested in cheese—and they are seeking more than just a plain cheddar, Swiss, or Jack.

Cheese lovers are taking interest not only in the types and varieties of fromage, but the regions of origin and ages of cheeses. Moreover, they also are taking note of the flavors that can accompany or be infused into cheese, such as honey, herbs, smoke, and spirits.

Earlier this year, the Oregon cheesemakers at Tillamook released a comprehensive trend report on new ways consumers are finding to enjoy cheese. Two intriguing pairings revealed by the report included matching artisanal honeys with artisanal cheeses, and then what the trend-spotters called “the cheddar plunge”— soaking a sharp cheddar in wine, shrubs, or ale to completely change the cheese experience.

Tillamook is a County Creamery Association led by the region’s dairy farmers. Many aspects affect the flavor and texture of cheese before the milk is even sent to the dairy—what in winemaking or olive oil is referred to as the terroir. The breed of the cows, their diet, the impact of seasons, weather, and even how and when the cows are milked.

These differences also create challenges when it comes to maintain consistency of product. But in cheese making—again, similar to such items as wine and olive oil—the minor inconsistencies lend a subtle variety to each batch of a cheese, even if it is made in the same way by the same hands. Still, when combining thousands of gallons of milk from the same general region, a higher level of consistency is able to be attained and the inconsistencies are only barely detectable.

David Feder, Executive Editor-Technical for Prepared Foods media, discusses these and other cheesy trends with Jill Allen, Director of Product Excellence in R&D for Tillamook Creamery, makers of a full line of handcrafted, specialty cheeses and other dairy products.