Cultured dairy products — dairy products fermented with lactic acid bacteria — have been around for absolutely ages. The COVID-19 pandemic and a bit of innovation on the part of dairy processors, however, have combined to build consumer demand in a number of cultured dairy segments during the past year or so.
Cottage cheese and sour cream are not among the sleepers here, according to Carolina Hoyos, senior marketing manager for Modesto, Calif.-based Crystal Creamery.