Flavored cheeses from Royal Hollandia currently on retailers’ shelves include Mediterranean Herb, Black Garlic, Very Berry Goat, and Walnut.

Royal Hollandia started off focusing on more traditional flavor profiles like gouda, said Carlee Corvino, associate brand manager at FrieslandCampina Consumer Dairy, Royal Hollandia’s parent company.

Now, however, the brand is moving more into “trending flavors,” she said.

“These flavors are not just trending in the cheese category but also in many CPG food categories.”

A flavored cheese star for Royal Hollandia is Mediterranean Herb, which Corvino characterized as full of flavor but still easy and approachable, with a perfect balance of herbs and olives.

Mediterranean Herb merges flavorful notes of black olives, tomatoes, basil and garlic, a flavor profile that pairs well with mixed olives, roasted red peppers, Pinot Grigio and IPAs.

Very Berry Goat, meanwhile, checks the box of another surging trend, Corvino said.

“Fruity is one of the top flavors in the cheese category.”

A dreamy Dutch Goat cheese, Very Berry Goat features flavorful notes of forest berries to add some sweetness and tart and is perfect for holiday entertaining cheese boards.

Black garlic, with its umami notes, is another trending flavor in other food categories, leading Royal Hollandia to roll out its Black Garlic Gouda, which features a smooth, ivory-colored base streaked with black garlic, creating an elegant marbled appearance, according to Le Gourmet Central.

Aged for several months, Black Garlic Gouda has a semi-firm texture that’s creamy yet sliceable. The black garlic infusion adds sweet-savory notes reminiscent of balsamic, tamarind, and caramelized onions, while maintaining the rich, buttery character of classic Gouda.

“The flavor profile starts with subtle sweetness before developing into deeper umami notes. Perfect for both cheese boards and cooking, this unique cheese pairs beautifully with crusty bread, dried fruits, and bold red wines. Its distinctive taste also elevates sandwiches, gratins, and pasta dishes.”