People around the world love cheese, both consumers and formulators alike. In 2012, one quarter of all cheese consumed in the United States was used in industrial production, or approximately 2.6 billion pounds (1.2 million metric tons). As U.S. production continues to grow, key markets around the globe are demanding more cheese, particularly in the Middle East and North Africa.

While flavor is key, function and nutrition also serve as drivers for using U.S. cheeses in ready-to-eat meals, snacks, desserts and sides.

There are more than 600 varieties of cheese available from skilled U.S. cheesemakers. And, U.S. cheese suppliers can create hundreds of dry cheeses and blends with different flavors, colors, functional properties and price points. Read more about U.S. dairy advancements in global cheese production in the attached Dairy Detective column from the March 2015 issue of Dairy Foods. Then, get inspired by our Formulas & Recipes.