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Humboldt County, California, is a great place to operate an organic dairy farm. The mild temperatures and ample annual rainfall allow cows to be in pasture 200 days or more a year. The county is roughly bounded by the Shasta-Trinity National Forest on the east and Pacific Ocean on the west. Warmed by the ocean currents, Eureka (the county seat) enjoys average temperatures ranging from 41 F (in December and January) to 64 F (in August and September).

Modesto-based Foster Farms Dairy, founded in 1941, knows a thing or two about names and brands. In 2007, it acquired Crystal Creamery of Sacramento, which traces its roots to 1901. Two years later, Foster acquired Fortuna-based Humboldt Creamery, which dates to the 1920s.

Elli Quark, owned by P.S. Let’s Eat Inc., Irvine, Calif., is a spoonable, German-style fresh cheese with a creamy texture similar to Greek yogurt.

The world of cultured dairy is a big one and the shelves are crowded. Health experts continue to tout the many benefits of consuming cultured dairy, including gut health and weight management. This past year some interesting trends have emerged that are poised to help grow and diversify the category even more — bold flavor innovation (including savory flavors), a growing interest in drinkable yogurts and an increase in whole-milk cultured dairy products.

With unit volume sales of dairy packaging projected to grow 6% by 2019, the industry’s manufacturers embrace packaging innovations that convey product benefits while providing convenience and freshness.

Brooklyn, N.Y.-based OddFellows Ice Cream keeps its customers coming back with a constantly changing menu.

High Road Craft Ice Cream & Sorbet, Marietta, Ga., started in Atlanta as a group of chefs who made ice cream for other chefs to serve in restaurants, hotels and resorts.

Van Leeuwen Artisan Ice Cream started in the spring of 2008 in a buttery yellow truck on the streets of New York City.

The International Cheese Technology Expo runs from Apr. 12 to 14 at the Wisconsin Center in Milwaukee.

Coolhaus co-founders Natasha Case and Freya Estreller started baking cookies, making ice cream and combining them into “cool houses” in 2008.