Cheese

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One of the best parts about working in the dairy industry is knowing that the products we make improve the health and nutrition of so many Americans.

Premium cheese brand Cracker Barrel Cheese has teamed up with Hampton Water Wine, Joel Gott Wines and renowned sommelier André Hueston Mack to celebrate summer with the brand’s award-winning cheeses expertly paired with equally exceptional wine. 

Nothing says versatility like cheese. With a plethora of flavors, types, and textures, cheese resonates with consumers because it can be eaten alone as a snack, paired with crackers and sausage on a charcuterie board, used as a topping on pizza, as slices on char-grilled hamburgers, layered in lasagna and much more.

We have seen some very dramatic fluctuations in dairy farm input costs in the past four years, and while some costs have come down, not all of them have and most remain elevated compared to pre-pandemic levels.

Sales of Organic Herd’s British Organic Dairy Co. (BODC) range of great-tasting, traditionally made organic Cheddars are being boosted further by the adoption of a new striking pack design and more evocative brand descriptors, the company says.

Once widely accepted as a necessary staple for growing children, dairy foods have faced concern over fat and sugar content and pressure from a range of plant-based beverages perceived as healthy and sustainable alternatives. 

Atalanta announced the launch of a brand-new cheese brand, Cracking Good. The playful, pub-themed line features iconic, high-quality cheeses from the British Isles. 

VELVEETA Queso debuted in three flavors – Queso Con Salsa, Queso Blanco, and Jalapeno, and marks the brand’s first venture into the ready-to-eat queso category.

In the 1970s, some companies began producing cheese in large 640-pound blocks to reduce handling and packaging costs.

Cheese continues its run as perhaps the strongest segment of the dairy industry. For the year ending Jan. 28, there were very few kinks in its armor.