December 12, 2025
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Photo courtesy of Dairy Farmers of Wisconsin

TASTE AND TEXTURE — There is rising interest in texture as a key part of satisfaction in foods marketed as “better for you,” according to the 2026 Cheese Trends Report. One example of this trend in the report is Baked Juusto from Pasture Pride Cheese, which was developed in partnership with CDR. The cheese softens rather than melts when heated for a lightly squeaky, toothsome texture.

Photo courtesy of Dairy Farmers of Wisconsin

FUNCTIONAL FOODS — According to DFW, discussions on health continue to expand. Conversations are switching from “healthy or not” to how certain foods support energy, balance and cognitive function. The wave of GLP-1 medications also has widened the focus to a broader view of metabolic wellness.

By Rena Archwamety

MADISON, Wis. — From sustainably and naturally crafted cheeses to functional foods with high levels of probiotics and protein, Wisconsin cheese and dairy products align with some of the top consumer demands projected for the next year, according to a new report.

Dairy Farmers of Wisconsin (DFW) recently released its 2026 Wisconsin
Cheese Trends Report, outlining five themes the group says will shape cheese innovation in the year ahead. The report covers sustainability, wellness, texture, protein demand and authenticity.

Suzanne Fanning, chief marketing officer for Wisconsin Cheese and executive vice president of DFW, says the industry is balancing tradition with rapid change.

“The future of cheese is being shaped by a blend of curiosity, craftsmanship and care,” she says. “Wisconsin dairy farmers and cheesemakers are rethinking everything from up-cycling byproducts to examining the science behind flavor, texture and well-being.”

The report, produced in partnership with the Center for Dairy Research (CDR) at the University of Wisconsin-Madison, highlights trends tied to sustainability, wellness and consumer expectations. It also includes examples from Wisconsin cheesemakers developing new products, processes and research partnerships.

DFW summarizes the five trends shaping 2026 as:

• Evolving sustainability and full-circle resource use;
• Food’s role in energy, balance and cognitive support;
• Growing consumer focus on texture in better-for-you foods;
• Rising demand for protein-rich, substantial snacks and meals; and
• Interest in authenticity, clear origins and recognizable ingredients.
• Sustainability

According to DFW, sustainability efforts are moving beyond packaging into full-circle models that repurpose byproducts into new materials or ingredients. Sustainability is not about what is left over; it is about what is next, DFW says.

The report notes, “Sustainability is evolving beyond sourcing and packaging into full-circle thinking, where every output, including what used to be considered throwaway material, can become the starting point for something new. Across food and beverage, that means new beginnings: bioplastics,
natural sweeteners, clean energy and even spirits.”

For example, at Knowlton House Distillery in Mosinee, Wisconsin, the Mullins Family — makers of Mullins
Cheese — use the whey left over from their cheesemaking as the base for TenHead Spirits lactose-free Vodka and Gin, which are distilled across the street from the family’s creamery.

Innovating for the future, CDR says it is collaborating with several campus groups at the University of Wisconsin to turn cheese byproducts into new materials such as organic acids, bioplastics, natural colors and prebiotics. These projects can help companies scale technologies that add value to what used to be waste streams.

• Wellness, cultured

DFW says health discussions continue to expand as researchers study how aged and cultured dairy may support digestion, cognition and sleep. Conversations are shifting from “healthy or not” to how certain foods support energy, balance and cognitive function.

The trends report also notes that the wave of GLP-1 medications has widened the focus from weight management to a broader view of metabolic wellness that also includes digestion, satiety, hydration and mental clarity.

According to CDR, cheese’s complex structure and fermentation process influence how bioactive compounds are released and absorbed in the body. New research shows that these compounds may play roles in healthy aging, from supporting cognitive and cardiovascular function to maintaining muscle strength. Additionally, cheese contains amino acids and metabolites that can affect mood, sleep and gut health — an exciting area for continued study, CDR says.

Manufacturers across Wisconsin also are embracing this new chapter in fermentation, DFW explains. Odyssey Labneh, a recent offering from Klondike Cheese of Monroe, Wisconsin, is a thick, tangy and creamy Middle
Eastern yogurt cheese made by straining yogurt to remove its whey, which results in a consistency similar to soft cheese. Odyssey Labneh is high in protein and rich in probiotics.

Another example DFW presents in cultured butter made by Landmark Creamery in Paoli, Wisconsin. Made by fermenting cream with live bacterial cultures before churning, Landmark’s cultured butter delivers both rich flavor and natural probiotic benefits.

• The texture effect

The report notes rising interest in texture as a key part of satisfaction in foods marketed as “better for you.” Cheese plays naturally into that space. According to Innova Market Insights, terms like “melty,” “fudgy” and “creamy” are showing strong growth in online conversations about high-protein and clean-label snacks, DFW reports, adding that cheese fits seamlessly into this trend.

“Its signature textures, the pull of Mozzarella, the melt of Raclette, the spoonable creaminess of Mascarpone and the lushness of Burrata bring richness and sensory depth without any effort,” DFW says. “Indulgence and functionality can share the same bite.”

A few examples the report gives of Wisconsin cheeses that embody the “functional indulgence” trend include:

• 10-Year Aged Cheddar from Henning Cheese, Kiel, Wisconsin, which offers the fudgy, satisfying density trending across protein snacks;
• Baked Juusto from Pasture Pride Cheese, Cashton, Wisconsin, was developed in partnership with CDR. This cheese softens rather than melts during heating for a lightly squeaky yet toothsome texture; and
• Delve Garlic Herb Asiago Spread, made by Schuman Cheese, Turtle Lake, Wisconsin, which is creamy and adaptable for dipping or spreading.

CDR explains that the way milk proteins behave during aging or heating determines how cheese stretches, melts or snaps, and that understanding texture at the molecular level helps cheesemakers design products that connect indulgence with function.

• The protein driver

Protein also remains a major driver, with more consumers seeking foods that provide sustained energy and balance. DFW says cheese meets that demand through its density and versatility.

According to Innova Market Insights, three in five people say they actively include more protein in their diets.
“Protein is one of the most talked-about ideas in food today,” DFW says.

CDR adds that high-quality protein is one of dairy’s strongest advantages.

“By studying how milk proteins react under different processing conditions, we can create foods that deliver both nutrition and satisfaction without overengineering what nature already provides,” CDR says.

DFW notes that few ingredients are as protein-dense as cheese. A 1-ounce serving of Parmesan contains roughly 11 grams of protein. In Wisconsin, Schuman Cheese’s award-winning Cello Copper Kettle Parmesan shows how traditional craftsmanship still delivers on modern nutrition, DFW adds. Larger wedges or retail cuts can be sliced or shaved into bite-sized pieces, offering a simple, whole-food natural way to add protein throughout the day.

• Real and refined

In 2026, authenticity is not a claim but a credential, DFW says. More than ever, people are connecting with products that feel honest, such as foods made with recognizable ingredients, clear origins and a sense of genuine craft.

“The foods earning trust today show where they come from and who is behind them,” DFW explains in its trends report.

In Wisconsin, cheesemaking isn’t just a practice, it’s part of the landscape, where every farmstead, vat and wedge carries the flavor of place. DFW says that connection between land, milk and cheesemaker continues to define Wisconsin cheese today, proving that authenticity is not about returning to the past, but about carrying values forward.

For example, DFW points to creameries across the state where cheesemakers are bringing centuries-old methods into modern practice.

Fourth-generation cheesemaker Chris Roelli of Roelli Cheese Haus, Schullsburg, Wisconsin, personally collects milk from a nearby farm before handcrafting and aging his cheeses in on-site cellars. Working with CDR, Roelli created Dunbarton Blue, a Cheddar-Blue hybrid that combines familiar comfort with bold character. The report notes that every wheel of Dunbarton Blue reflects the Driftless Region’s rolling landscape and Roelli’s craft.

“Our role is to help makers create the cheeses they envision,” CDR says. “We provide the technical expertise that turns creative ideas into consistent, high-quality nutritious products.”

In another example of Wisconsin tradition and authenticity, DFW explains the 11-Year Aged Cheddar from 724 Wisconsin Select — the brand created by Wisconsin Aging and Grading Cheese, Kaukauna, Wisconsin — is a study in patience. Each Cheddar is hand-selected and matured for more than a decade, allowing crystals to form, flavors to concentrate and texture to evolve.

The full 2026 Wisconsin Cheese Trends Report is available at www.wisconsindairy.org/cheesetrends.

CMN