Cheese trends - Articles - Page 2

Artisan cheesemakers talk cheese trends, flavor inspiration

Dairy Foods spoke with two artisan cheese companies from opposite sides of the country about what’s trending in their category, what their most popular cheese flavors are and more.

Sarah M. Kennedy

October 5, 2017

Rogue Creamery is an organic artisan cheesemaker from Central Point, Ore., that specializes in producing blue cheese, cheddars and more. Websterville, Vt.-based Vermont Creamery is an artisan cheese company that specializes in fresh and aged goat cheeses, and fresh cow cheeses.

Three key trends shape the specialty and artisan cheese market

The specialty cheese category surpassed the overall cheese category in volume sales growth over the past year.

Sarah M. Kennedy

October 5, 2017

Specialty cheese sales are on the rise, noted Rachel Kerr, director of events and public relations for Wisconsin Milk Marketing Board (WMMB), Madison.

Cheesemakers go for bold, convenient and authentic products

Millennials are helping to drive cheese innovations that focus on convenience, flavor and freshness.

Sarah M. Kennedy

March 21, 2016

Convenience, flavor, authenticity and freshness are key factors that will drive consumer cheese purchases in 2016, according to the Wisconsin Milk Marketing Board, Madison.

Cheese is a Top 5 food trend at the Fancy Food Show

February 15, 2015

Move over kale. Cheese – as a food and as a flavoring – was named one of five food trends at the Winter Fancy Food Show in San Francisco in January.

IDDBA says cheese shoppers seek variety, bold flavors

February 8, 2015

Consumers are showing greater interest in learning about the origin and different varieties of cheeses, as well as trying new local cheeses.

Cheddar chatter

8 ways Americans will eat cheese in 2015

The top cheese trends from the Wisconsin Milk Marketing Board.

January 2, 2015

Mega trends like natural and specialty cheese consumption, the millennial generation's impact on the food industry, snacking, and the growing use of social networks and apps for recipes and purchase decisions will continue to gather momentum according to the Wisconsin Milk Marketing Board.

Wisconsin’s Turbo program helps to transfer dairy technology from academia to the private sector

A new program from the University of Wisconsin is designed to help established dairy processors and start-up businesses anywhere in the United States take to market new ideas for dairy foods and beverages.

James Carper

May 4, 2014

Are you ready for cotton candy-flavored processed cheese? If that’s not your taste, how about green apple, banana or chocolate flavors?

Consumer trends guide cheesemakers

Marty Pullin

March 7, 2014

Flavored and specialty cheeses help drive cheese sales as consumers are eating more cheese than ever. Cheese processors tap into convenient-snacking and portion-control trends.

Cheese trends