The line consists of natural cheeses aged for up to 18 months to achieve the fullest flavor.

Carlinville, Ill.-based Prairie Farms Dairy introduced Premium Small Batch; ice cream blended in small batches and made with simple ingredients, including milk, cream and sugar.

The products have an ice cream center, which is covered in cookie dough and dark chocolate, High Road said.

Saputo Cheese USA Inc., Lincolnshire, Ill., launched Stella Fontinella rubbed wedges in four flavors: Basil Pesto, Harissa, Bourbonista and Black Pepper.

Vital Farms, Austin, Texas, introduced ghee from pasture-raised cows. The ghee comes from ethically sourced dairy - from cows that are free to roam and forage in open pastures on family farms.

Yasso Frozen Greek Yogurt, Quincy, Mass., debuted Snack Buddies - a line of 45- to 50-calorie frozen Greek yogurt bars.

The Häagen-Dazs Spirits Collection includes five ice cream flavors, a cookie square and a nondairy option, all containing less than 0.5% alcohol.

Ingenuity Brands, a San Francisco-headquartered company dedicated to food-based brain nutrition, launched Brainiac Kids, the first line of kids’ yogurts specifically targeted to help developing brains.

Medlee Foods, Chicago, added five sweet whipped butter spreads. The spreads build on the company's original line of seasoned, savory butter spreads, which are intended to be used during cooking.

Honolulu-based Bubbies Homemade Ice Cream & Desserts will add Cookie Dough Ice Cream Bites to its portfolio of snack-sized mochi ice cream this summer.