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.

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.