Goat Milk

In the world of cheese, Wisconsin continues to set the gold standard with its perfect blend of tradition and innovation.

The 2025 Wisconsin Cheese Trends Report provides a forward-looking analysis of the innovations, flavor trends, consumer preferences and the unmatched quality of Wisconsin’s cheesemakers are shaping the future of the cheese industry.

Cheesemakers in Wisconsin, “The State of Cheese™,” don’t just make cheese—they craft a heritage of excellence, connecting passion, quality, and artistry in every bite. Blending tradition with innovation, this report offers insights into the evolving cheese landscape, highlighting emerging flavors and shifting consumer values.

A Global Cheese Renaissance – The report reveals a surge in demand for international and artisanal cheeses. Varieties such as paneer, burrata, and queso quesadilla saw retail sales skyrocket by 34%, 32.1%, and 22.8%, respectively, reflecting a growing consumer appetite for bold, global flavors.

“Wisconsin cheesemakers are uniquely positioned to meet this demand,” says Lizzie Norton, a dairy industry analyst. “Half of the nation’s specialty cheeses come from Wisconsin, where innovation meets authenticity.”

Expect to see more cheeses infused with heat and spice in 2025, as consumers look to elevate their meals with unique, globally inspired flavors.

Reinventing the Classics – Even as consumers explore new tastes, the appeal of classic cheeses remains strong. Parmesan and cheddar continue to dominate specialty cheese sales, proving that timeless varieties still hold a cherished place in the modern palate.

Wisconsin cheesemakers are finding ways to innovate within these traditions. Aged cheddar, for instance, is being elevated with refined aging techniques and flavor infusions. New creations like Roelli’s Red Rock—a cheddar-blue hybrid—exemplify the successful marriage of tradition and modernity.

Cheese as a Community Builder – Beyond flavor and innovation, Wisconsin cheese is fostering deeper connections through initiatives like Cheeselandia, an online community that unites cheese lovers across the globe. From virtual cheese-tasting sessions to exclusive events, Cheeselandia has turned Wisconsin cheese into a symbol of shared experiences and culinary joy.

According to the report, one in three consumers values social connections as key to their well-being, making cheese a medium for building bonds and creating lasting memories.

Artisanship Meets Wellness – Wisconsin’s cheese legacy is underpinned by craftsmanship, exemplified by its prestigious Master Cheesemaker® program, which demands rigorous training akin to earning a Ph.D. The report emphasizes that today’s consumers prioritize health and wellness, favoring products like Wisconsin cheeses that combine high nutritional value with artisanal quality.

Mood-boosting snackable cheeses, such as BelGioioso Fresh Mozzarella Ciliegine and Roth Havarti, are poised to dominate shelves in 2025, offering indulgence alongside emotional and cognitive benefits.

The Future of Cheese – As consumers increasingly seek products that connect them to heritage while delivering bold, innovative experiences, Wisconsin remains the epicenter of cheese excellence. From global flavors to classic comforts and health-forward snacking, the state’s cheesemakers are crafting the future of dairy, one wheel at a time.

With every bite, Wisconsin cheese tells a story of passion, artistry, and a deep-rooted commitment to quality—proof that the “State of Cheese” continues to lead the way in shaping the industry’s future.

What’s so special about fontina cheese? Let’s take a detailed look at what it is and its health benefits below:

What is Fontina Cheese?

Fontina cheese is a specialized aromatic, gluten-free cheese made in a specific region of the Italian Alps, in the Aosta Valley. It undergoes a unique production process and benefits from the bountiful meadows of that region. When the dairy goats are moved to those higher altitudes in the spring, the lush grasses of the valley provide a unique, earthy flavor to the milk. With a milk fat content of roughly 45%, this rich and creamy cheese has a nutty flavor and must be aged for at least 90 days to be considered true fontina cheese.

How is Fontina Cheese Made?

The production process of fontina cheese is what sets it apart in terms of both flavor and international prestige. Although there are numerous other varieties of this cheese, including types from Denmark, Sweden, Argentina, and others, the original Fontina cheese from the Aosta Valley is special. Let’s take a look at how it is made.

• Step 1: The specialized whole milk is heated in large copper cauldrons where cheese curd begins to develop.
• Step 2: It is then strained through cheesecloth, and placed in wheel molds.
• Step 3: These molds then spend three months in the caves and grottos of that valley, being turned, salted and carefully processed by skilled artisans, many from families who have been making Fontina cheese for generations.
• Step 4: After the cheese is fully matured, it can be sent out into the world!

Benefits of Fontina Cheese

There are many excellent benefits of fontina cheese, owing to its rich nutrient content, including protecting heart health and reducing intestinal issues, as well as boosting bone health and improving cellular communication.

• Heart health: Numerous studies have shown the benefits of both vitamin B and vitamin K for protecting cardiovascular health, the latter of which is good for protecting the integrity of our arteries. [3]
• Gut health: Fontina cheese has long been used as a traditional remedy for treating constipation, diarrhea, bloating, and cramps, and is generally known to boost gut health. Research done on a variety of cheese has found fontina to be a nutritious and potentially bioactive ingredient.
• Bone health: The high levels of calcium and phosphorous found in this specialty cheese is excellent for protecting bone health as we age. Numerous studies over the years have found a direct link between a reduction in osteoporosis and regular calcium intake, and a single half-ounce of this cheese provides nearly 20% of the calcium we require each day. [4]
• Cellular communication: Calcium and phosphorous also play a key role in ensuring rapid cellular communication and nerve function, as well as regulating the metabolism, maintaining normal energy levels, and preventing certain kidney disease, as shown in numerous studies.

The U.S. dairy industry has traditionally relied on monthly milk production reports from the USDA to monitor the availability of milk supplies and project dairy product output. Historically, decreases in farmgate milk production indicated reduced supplies of both fluid milk and key milk components, like butterfat and protein, which are essential for producing dairy products such as cheese, butter, and yogurt. A decline in milk supplies often signaled the potential slowdown of dairy processor expansion plans.

However, the dynamics of U.S. milk production are evolving. While the total volume of milk production has declined for 14 consecutive months through September 2024, the production of butterfat and protein—key components in many dairy products—has increased in 12 of those months. This shift underscores a significant transformation in the industry, where milk composition now plays a more critical role than overall milk volume.

A report from CoBank’s Knowledge Exchange describes this “decoupling” of fluid milk production from milk component production as a paradigm shift driven by increased consumer demand for manufactured dairy products. More than 80% of U.S. milk is used for producing solid dairy products that depend heavily on milk components, while less than 20% is used in fluid beverages.

To adapt to these changes, the report suggests that the USDA’s milk production reports should be expanded to include data on protein and butterfat levels, providing a more comprehensive view of the industry. Corey Geiger, lead dairy economist at CoBank, noted, “A more robust report would be informative to producers, processors, and retailers for better planning and risk management.”

The shift in focus from milk volume to milk solids is reshaping the dairy market. Cheese production, for instance, has benefitted from higher butterfat and protein yields in milk, with each 100 pounds of milk yielding 11.2 pounds of cheese in 2023, compared to 10.1 pounds in 2010.

This trend extends beyond the U.S. domestic market, as manufactured dairy products are driving export growth, further emphasizing the demand for milk components. With over $7 billion invested in new dairy processing capacity, both at home and abroad, the industry is poised for continued growth in response to these shifting demands.

The Milk Component Pricing provisions have incentivized dairy producers to focus on increasing protein and butterfat content in their milk, driven by soaring consumer demand for high-quality dairy products like cheese and yogurt.

While updating the USDA’s monthly milk reports to include milk component data may pose challenges, Geiger emphasizes the long-term benefits for the industry, given the permanent shift towards milk solids in consumer preferences.