Remember when dairy products were sexy and on-trend? Food executives and consumers might recall the "Got Milk?" and the "Milk Mustache" campaigns in the early and mid-90s.

Look even more closely at product trends and you'll find that cheese is everywhere and is a driving factor in the value-added product push.

Borden® Cheese is shaking up the relatively unchanged segment with new shreds featuring a thicker cut for a smoother melt.

Doubles feature a dual-compartment container with cottage cheese on one side and a flavor mix-in in another.

The package has a re-sealable lid to keep the cheese fresh over multiple snacking sessions.

GO VEGGIE® improved the recipe of one of its most popular products – Vegan Shredded Cheese. Using a proprietary process, GO VEGGIE reformulated its Vegan Shreds to deliver a better melt and nutrition profile.

Today’s consumers aren’t satisfied with run-of-the-mill recipes. They’re looking for restaurant flavor without the restaurant prep. To help chefs of all abilities easily create flavorful dishes that delight, Emmi Roth USA debuted Roth® Ultimates, a new line of shredded specialty cheese blends, at the Winter Fancy Food Show.

The vegan cheese category has a new participant: Chao Slices, from The Field Roast Grain Meat Company. The ideals of creating nourishing and flavor-first food without animal products have now led the Seattle Company to create vegan cheese.

Tillamook County Creamery Association, Tillamook, Ore., produced what is said to be its oldest cheddar to date.