U.S. cheeses provide aroma, flavor and texture to many dishes around the globe. Whether standing alone or serving as an ingredient, a festive table isn’t complete without the delicious dairy delicacy. As explored in the December issue of Cuisine and Wine Asia, the foodservice industry has the opportunity to bring this at-home comfort to a dining experience with innovative menu items using cheese.

The U.S. dairy industry’s growing portfolio, year-round supply, science-based research, and commitment and passionate farming can help customers innovate nutritious and delicious products. Events like the U.S. Dairy Business & Innovation Conference in Seoul, South Korea this week showcases U.S. dairy’s innovation and strong commitment to serve its global customers.

Cheese is the ultimate flavor carrier. The four simple ingredients in cheese — milk, salt, starter culture (good bacteria) and rennet (an enzyme) — make the perfect landscape for countless flavor profiles. One small addition to the formulation and a new cheese is born. This creative ability is used by U.S. cheesemakers to produce more than 600 cheese varieties ranging from soft, fresh options all the way to hard, aged varieties. Food and beverage professionals worldwide are experimenting with these new cheese products to naturally meet diverse consumer tastes.

Products with free-from claims, such as lactose-free, seem to be multiplying overnight. According to Innova Market Insights, 2% of new global product introductions in 2015 included lactose free claims.¹ This number is rising as manufacturers take the opportunity to contribute lactose-free innovations using dairy ingredients.

Today is World Milk Day, so join USDEC and 30 countries around the world in celebration and ‘raise a glass’ to milk and the many nutritious and delicious benefits that dairy can offer! World Milk Day has been celebrated worldwide since 2001 and is meant to shine a spotlight on the nutrition and economic importance of milk and other dairy products.