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.

The global appetite for cheese is expanding. Cheese consumption accounts for a reported 13% of global dairy consumption and is increasing at a rate of approximately 2% each year.¹ The U.S. dairy industry is adequately prepared for this demand thanks to  its rising, year-round, milk production capacity and ever-expanding portfolio of more than 600 cheese types. As an integral part of many regional and national cuisines, U.S. cheese is key to successful offerings that meet the health and taste needs of consumers.

U.S. dairy exporters boosted volume across a number of key products and markets in November 2016, a potential indication that 2017 could be another strong year for U.S. dairy demand across the globe. Here is a snapshot of the past reporting period: 168,706 tons of milk powders, cheese, butterfat, whey and lactose were exported in November, the most in 18 months, and topping year-ago levels for the sixth straight month. Overall, the U.S. dairy export value was $429 million in November, up 14% from a year earlier.