The diversity of dairy products—from nutrition and taste, to functionality and texture, to their stand-alone attraction for consumers—continues to be discovered.

Chefs, long accustomed to using wine in cooking, are borrowing a page from mixologists, adding spirits to numerous formulations, especially sauces and marinades.

For dairy, the current era of exalting everything "real" has led to a revival of the real cheese, cream, butter, and other ingredients once replaced by artificial alternatives.

Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods.