Cheese

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The new cheeses include Gouda and Edam and are available nationwide.

Natural cheese sales have been steady for subcategories such as slices and shreds, but others (crumbles, chunks) are struggling. Meanwhile, cheese spreads/balls saw a sales boost in the processed cheese category.

The spreadable cheese can also be used for dipping and in cooking.

As consumers continue to seek out food with clean ingredients, protein on the go, freshness and convenience, cheese is the answer to many of those needs. Over the last year, cheese processors have doubled down on portable snack offerings, from cheese bites to snack packs. Hybrid options (think cheese paired with lunch meats, nuts, fruit and pretzels) are popping up everywhere. Portion control and portability are the keys.

Alive and ever-changing, microbes are responsible for everything from the safety of cheese to its flavor development during ripening. In fact, microbes in the form of starter culture, or adjunct bacteria/fungi, are ultimately responsible for turning milk into an almost endless array of cheese varieties.