The grab-and-go varieties include Dutch Gouda slices and sharp cheddar cubes and slices.

Cedar Crest Ice Cream makes an impressive amount of ice cream in its 45,408-square-foot facility in Manitowoc, Wis. The plant currently produces approximately 26 million pounds of product annually. The company uses the space wisely and continues to upgrade equipment and technology as product demand increases.

Kaltbach Le Cremeux is a washed-rind cheese that is semi-firm and made with pasteurized milk and microbial rennet.

The pints are available in five flavors, similar to those in the mochi ice cream, including strawberry and mango.

Farmer cheese is spoonable like cottage cheese and yogurt, but has the spreadable quality of cream cheese.

As milk alternatives made from almonds, coconut and some other decidedly non-dairy sources increase in popularity, dairy milk sales continue on a downward spiral.

The four brothers who make up the ownership of Cedar Crest Ice Cream, Ken, Robert, Bill and Tim Kohlwey, all agree that their company may not be the biggest, but they're proud of what it's accomplished. And it's accomplished plenty.