You might say it's a good news/bad news story within the U.S. retail cultured dairy products space. The good news? Some cultured dairy products categories posted strong recent growth.

SPINS, a Chicago-based wellness-focused data technology company, shares its latest COVID-19 Weekly Retail Insights infographic.

For years, cottage cheese sat quietly on the shelf in the dairy case while other dairy products such as yogurt took over entire coolers with numerous brands, dozens of flavors and an assortment of packaging options.

In today's refrigerated grocery store aisles, customers can find a plethora of cultured dairy options, including yogurt/skyr, sour cream, cottage cheese, cream cheese and kefir.

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.