The class of 2023 collectively earned certifications in cheddar, blue cheese, mozzarella and curds.

Making cheese predates recorded history, but artisan cheesemaking in the U.S. is a relatively new industry. According to a 2016 American Cheese Society (ACS) report, there are more than 900 artisan, farmstead and specialty cheesemakers operating in the United States. While a few artisan cheesemakers have been in business for over 100 years, the average has been making cheese for only 15 years.

Consumers love their cheese and are clear about what they want. It has to be easy to eat, portable, available in a variety of flavors and all-natural. These are the dominant themes from almost every cheese processor we spoke with. Convenience, flavor innovation, authenticity and freshness are key factors that will drive consumer cheese purchases, according to the Wisconsin Milk Marketing Board, Madison.

More than 2.5 billion pounds of cheese were bought by industrial users, accounting for 25% of all cheese consumed in the United States. Cheese exports are up 575% since 2000.

Bel Brands USA built a plant on a green field in Brookings, S.D., to make the popular Mini Babybel cheeses. The management philosophy values transparency and the building itself reflects that.

Karoun Dairies started out making cheeses for ethnic markets. Today, the cheesemaker is tapping into mainstream America’s taste for feta, queso fresco, labne and other specialty cheeses and cultured dairy foods.

Bel Brands USA is enjoying double-digit growth with its Mini Babybel brand. It opened a plant last year to meet demand for the little waxed-covered cheeses. President Frederic Nalis (right) talks about the success of the brand and the challenges yet to be overcome.

The top cheeses in the American Cheese Society’s annual competition include a French Alpine-style, a non-traditional blue and an aged Gouda.