What’s in Store 2012, the annual trends report from the International Dairy-Deli-Bakery Association, reports that consumer palates are developing, and cheese preferences are going from mild to robust, complex, and flavorful:

Bolder flavors are the hottest cheese trend as consumers venture beyond younger-aged cheeses to more robustly aged and flavorful ingredient-filled cheeses. Artisan cheeses are now flavored quite diversely, with inclusions like truffle, chipotle, wasabi, horseradish, cocoa, saffron, apricot, pear and bacon. Washed-rind and cave-aged cheeses are also popular. Some retailers now even do their own cheese aging.

The top three fastest-growing natural cheeses at retail are manchego, gruyére and gouda.

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