The era of Greek yogurt cashing in big payouts has ended: The yogurt category has leveled off since the international style's introduction to the U.S. market over a decade ago.

Prairie Farms Dairy, Edwardsville, Ill., introduced a new line — small-batch cottage cheese.

DairyPure, a brand of Dean Foods Co., Dallas, introduced Smooth cottage cheese, a double-blended cottage cheese that creates a thick, rich and smooth snacking experience.

There's been little reason for cultured dairy processors to celebrate in recent months. During the 52 weeks ending Feb. 24, 2019, most major cultured dairy categories/subcategories saw retail dollar sales fall, according to data from Chicago-based market research firm IRI.

Cultured dairy is at a bit of a crossroads. The category, which includes products such as yogurt/skyr, sour cream, cottage cheese, cream cheese and kefir, is searching for its place within the many competing options for breakfasts, snacks, healthful meal replacements and more.

The offerings include the line’s first savory flavors.

The company also released double-cream cottage cheese with 6% milkfat.

Coming off a sluggish season with near-flat sales across yogurt, sour cream, cream cheese and cottage cheese, cultured dairy products are practicing new techniques in a bid for a World-Series season. The top priority at practice has been positioning the players for new consumption occasions.