There is simply no denying that plant-based cheese is a rising star in today's food and beverage marketplace.

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.

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.

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

Cheese producer Nuestro Queso LLC, Rosemont, Ill., introduced a new line of Nuestro Yogurt drinkable smoothies.

Flavorchem Corporation introduces a line enzyme modified cheese (EMC) flavors. These EMC flavors are made from a special blend of natural cheese with added lipases and other natural food-grade enzymes—and, as a result are all-natural with no preservatives.

Move over mozzarella, there's a new cheese in town. Indeed, there's a smorgasbord of exotic cheeses finding their way into meals nationwide as food manufacturers and restaurateurs seek to satisfy consumer demand for more indulgent and healthier cheese options