Millennials are helping to drive cheese innovations that focus on convenience, flavor and freshness.
By Sarah Kennedy, managing editor
onsumers love their cheese. They eat it for protein or as a quick snack. They also love to explore new flavors.
Convenience, flavor, authenticity and freshness are key factors that will drive consumer cheese purchases in 2016, according to the Wisconsin Milk Marketing Board, Madison.
According to the USDA, the average American consumes 34 pounds of cheese annually, a growth of 43% over the past 25 years. Per capita spending on cheese has also increased 37% since 2008 as more U.S. consumers are enjoying cheese not only for its flavor, but also for its nutritional benefits, said the Wisconsin Milk Marketing Board.
Cheesemakers are meeting these demands with introductions that go beyond convenience. The focus is on flavor and performance.
The International Dairy-Deli-Bakery Association (IDDBA), Madison, said Millennials are a driving force behind new flavors, textures and products in the cheese industry. This generation is willing to spend more on higher-quality food experiences involving specialty and unique cheeses, according to IDDBA’s “What’s in Store 2016: Cheese Trends Forecast.” Millennials also look for transparency, sustainable practices and authenticity from the cheese companies they purchase from, according the Wisconsin Milk Marketing Board.
Some of the ways food retailers and producers are connecting with today’s cheese shoppers is with better-for-you, single-serve products; more specialty cheese varieties like Gouda, Asiago and Brie; and the infusion of flavors like ginger, coconut, bacon, sweets (caramel, maple syrup), said IDDBA. Among the attributes of new product introductions from 2015 were higher levels of protein, full-fat, grass-fed and flavor infusions.
The exploration and creativity within the breakfast category for meal solution ideas and on-the-go options from the deli/cheese center present new opportunities to increase specialty cheese sales and consumer discovery of new cheeses, according to IDDBA.
Cheesemakers are answering the call with new products, including shelf-stable options and individually wrapped fancy cheeses. We highlight five new products here. 
5 new cheese products that offer convenience
The Laughing Cow’s cheese and breadsticks snack
The Laughing Cow, a brand of Chicago-based Bel Brands USA, created a new on-the-go snack — Cheese Dippers. The snack features The Laughing Cow’s creamy Swiss cheese paired with crunchy breadsticks. There are two varieties — classic breadsticks or tomato-and-herb breadsticks. One 1.23-ounce pack has 100 calories, 6 grams of fat and 4 grams of protein. It’s sold in single-serve packs and 5-packs for a suggested retail price of $1.49 and $4.99, respectively. The snack will be available in stores nationwide in May.
Emmi creates a microwavable cheese fondue
Emmi Roth USA, Monroe, Wis., launched Fondü All in One – a portable, microwave and oven-safe dip with all-natural, premium cheese from Switzerland. The cheese is based on the company’s original fondue recipe and can be ready in 7 minutes using a microwave. The packaging is an innovative concept that includes a fondue pan, a support and a candle. The fondue is sold in the refrigerated section of grocers’ deli departments with a suggested retail price of $14.99.
BelGioioso launches sample sizes of new artisan cheeses
BelGioioso Cheese, Green Bay, Wis., introduced La Bottega di BelGioioso – a handcrafted artisanal cheese line. The collection includes hand-wrapped 4-ounce cuts for easy tasting and whole wheels for in-store usage. The flavors are Crescenza-Stracchino (tangy and spreadable); American Grana (aged 24 months); gorgonzola with cow and sheep’s milk; Provolone Extra (aged 24 months); and Peperoncino Asiago con Chili Pepper (spicy and savory). The cheeses are available in select specialty retailers and cheese shops nationwide for a suggested retail price per piece of $3.99 to $4.99.
Cheddar cheese powder for pizza, pasta and salad
Cabot Creamery, Waitsfield, Vt., showcased several products at January’s Fancy Food Show, including Cheddar Shake — a powdered premium Cheddar cheese. The cheese powder is sold in an 8-ounce plastic bottle for an average retail price of $4.99. A 2-teaspoon serving contains 25 calories, 1.5 grams of fat and 1 gram of protein. The shelf-stable cheese is available in grocery stores on the East Coast, from Maine to Florida.
Portable cheese and meat ‘sandwiches’ from Cady Creek Farms
Cady Creek Farms, Wilson, Wis., showcased a new product called Cheesewich at the Winter Fancy Food Show. The snack comes in four “sandwich” varieties, including — one slice hard salami between two slices of mild Cheddar and one slice hard salami between two slices of pepper Jack cheese. For the Cheddar variety, each 2.5-ounce vacuum-sealed serving contains 290 calories, 25 grams of fat and 16 grams of protein. The ready-to-eat snack is available in select grocery and convenience stores (like Walmart and Casey’s) nationwide for a suggested retail price of $1.99. Cheesewich has a refrigerated six-month shelf life and is gluten-free.
Milwaukee is a big (cheese) wheel in April
The International Cheese Technology Expo runs from Apr. 12 to 14 at the Wisconsin Center in Milwaukee.
ver 3,000 cheese industry leaders, suppliers, marketers and manufacturers from around the world are expected to come together for the 2016 International Cheese Technology Exposition (ICTE) in Milwaukee, Wis.
Through seminars and an exhibit hall, the show puts a focus on learning the latest in cheese technology and equipment, ingredients, new products, whey opportunities and product safety. The biennial event is hosted by the Wisconsin Cheese Makers Association (WCMA) and the Center for Dairy Research (CDR) at the University of Wisconsin, Madison. The ICTE features sample cheese varieties from around the world.
An opening reception welcomes attendees on Tuesday evening, April 12. Hilmar Cheese Co. President David Ahlem starts off Wednesday morning’s events with an opening address.
Concurrent sessions held throughout the morning on Wednesday and Thursday cover a range of topics, including challenges and solutions for ensuring quality cheese product, food safety and processing wastewater for a clean environment. See the complete event schedule at www.cheeseexpo.org.
Evening social affairs include the World Championship Cheese Contest awards banquet honoring contest winners. It takes place Thursday, April 14, with the reception at 5 p.m. and the awards banquet to commence at 6 p.m. in the Wisconsin Center Ballroom.
For exhibitor and attendee information, travel arrangements, directions, registration links and more, visit www.cheeseexpo.org.
Attendees learn about new products and equipment and taste cheeses from around the world at the 2014 ICTE.
The WCMA presents the 3rd annual Student Dairy Showcase
The Wisconsin Cheese Makers Association will present the third annual Student Dairy Showcase at the 2016 International Cheese Technology Expo (ICTE), exclusively for cheese, butter and yogurt produced at university creameries. The Student Dairy Showcase gives students a chance to try their hand at cheese, butter and yogurt production and receive feedback from expert technical judges. Products will be showcased from April 12 to 14. They will be professionally evaluated by technical cheese judges and the products will then be available for tasting to the attendees. Students will receive an official score sheet and evaluation by professional judges. The judge’s evaluations will be kept private and are meant to provide constructive feedback to students.
Highlights from the event schedule
Wednesday, Apr. 13
9 a.m. - Noon (Concurrent Session - A Converter’s Dream: Cheese Quality for the End User)
Center for Dairy Research tackles the challenges that cheese conversion and packaging companies face and offers technical options that can solve these challenges.
9 a.m. - Noon (Concurrent Session - Meeting the Challenges: Food Safety for Cheese)
The U.S. Food & Drug Administration and the dairy industry experts will describe the best ways to control pathogens at the plant level and meet the ever-increasing regulatory requirements facing the dairy industry.
Thursday, Apr. 14
9:30 a.m. - Noon (Concurrent Session - Whey from Vat to Bag: Quality and Marketing)
Learn all you need to know about whey quality issues and regulations, clean label opportunities, co-product utilization, costs and efficiencies for multiple products, as well as global market trends and tomorrow’s future dairy ingredients.
5 p.m. - 6 p.m. Reception | 6 p.m. - 8:30 p.m. Awards Banquet| Wisconsin Center Ballroom
GEA Champions Reception & World Championship Cheese Contest Awards Banquet
