Top Cheese Trends For 2026

Sustainability, wellness, texture and protein are among the trends to keep an eye on in the cheese industry this year, per Dairy Farmers of Wisconsin (DFW).

The organization’s annual Wisconsin Cheese Trends Report explores how science, sustainability and creativity are shaping the future of dairy, and how the state’s cheesemakers are turning bold ideas into tangible progress.

Drawing on insights from the Center for Dairy Research (CDR) and Wisconsin producers at the forefront of new product development, the report highlights where innovation is happening and where it’s headed next.

“From transforming byproducts into new resources to uncovering the science behind flavor, these stories show how Wisconsin’s dairy community continues to lead through curiosity, craftsmanship, and care.”

The first trend highlighted in the report, Second Life, focuses on sustainability, which 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,” the DFW report stated. “Sustainability is not about what’s left over; it’s about what’s next.”

Take whey, a byproduct of cheesemaking. At Knowlton House Distillery in central Wisconsin, the Mullins family, makers of Mullins Cheese, gives whey a new purpose. The byproduct left over from cheesemaking becomes the base for TenHead Spirits. Lactose-free vodka and gin are distilled just across the street from the creamery. 

In the lab, meanwhile, the Center for Dairy Research is collaborating with several campus groups to turn cheese byproducts into new materials such as organic acids, bioplastics, natural colors and prebiotics.

“These projects are helping companies scale technologies that add value to what used to be waste streams,” center officials said.

A New Take On Wellness

DFW’s second cheese trend to keep an eye on in 2026 is Wellness, Cultured. Health conversations are shifting from “healthy or not” to how food supports energy, balance and cognitive function. The GLP-1 wave has widened the focus from weight management to a broader view of metabolic wellness: digestion, satiety, hydration and mental clarity.

“Fermentation fits naturally into that evolution, bridging traditional cuisine and craft with modern function,” DFW shared. “Researchers are uncovering how aged and cultured dairy products may influence gut health, cognitive function and even sleep quality.

Fermentation isn’t new — but what scientists are learning about it is. Cheese is far more than a mix of nutrients, CDR’s experts explained. Its complex structure and fermentation process influence how bioactive compounds are released and absorbed in the body. And new research is showing that these compounds may play roles in healthy aging, from supporting cognitive and cardiovascular function to maintaining muscle strength. 

Cheese also contains amino acids and metabolites that can affect mood, sleep and gut health, making it an exciting area for continued study.

Many Wisconsin cheesemakers are embracing these breakthroughs in fermentation science. Labneh, a recent offering from Odyssey, 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. It’s high in protein and rich in probiotics. 

Landmark Creamery’s cultured butter, made by fermenting cream with live bacterial cultures before churning, delivers rich flavor and natural probiotic benefits.

Rethinking Texture

Trend No. 3, The Texture Effect, looks at some new meanings of “texture,” which has always shaped how people experience food. Once considered secondary to flavor or nutrition, texture is now central to how “better-for-you” foods deliver satisfaction. 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.

“Cheese fits naturally into that story,” DFW reported. “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.”

With texture, indulgence and functionality can “share the same bite,” the center noted. The way milk proteins behave during aging or heating, for instance, determines how cheese stretches, melts or snaps.

“Understanding texture at the molecular level helps cheesemakers design products that connect indulgence with function.”

Several examples of innovative explorations in texture can be found in the Wisconsin cheese industry. Henning Cheese’s 10-Year Aged Cheddar, for example, offers the fudgy, satisfying density trending across protein snacks.

Similarly, Pasture Pride Cheese Baked Juusto (developed with CDR scientists) softens rather than melts during heating — leading to a cheese that they described as lightly squeaky yet toothsome.

Delve Garlic Herb Asiago Spread expands the texture spectrum. It’s described as creamy and endlessly adaptable for dipping or spreading.

Protein-Packed

The fourth trend DFW wants retailers and everyone else along the supply chain to keep an eye on this year is one common to many corners of the food world: The Protein Priority.

Three in five people say they actively include more protein in their diets, according to Innova Market Insights. It’s now a marker of nourishment, energy and everyday balance — not just a fitness goal.

“With its built-in protein density and versatility, Wisconsin cheese meets the growing desire for snacks and meals that feel substantial and familiar. Few ingredients are as protein-dense as cheese.”

Take Parmesan. A 1 oz serving of Parmesan contains roughly 11 grams of protein. In Wisconsin, Cello Cheese’s Copper Kettle Parmesan, a winner on national and international stages, shows how traditional craftsmanship still delivers on modern nutrition. Larger wedges or retail cuts of Parmesan can be sliced or shaved into bite-sized pieces, offering a simple, whole-food natural way to add protein throughout the day.

“High-quality protein is one of dairy’s strongest advantages,” CDR stated. “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.”

Keeping It Real

The fifth trend, Real and Refined, focuses on authenticity, which is “not a claim but a credential,” the report explained. 

More than ever, people connect 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 stated. “In Wisconsin, that story comes naturally. Cheesemaking here is not just practice; it is part of the landscape. Every farmstead, every vat and every wedge carries the flavor of this place.”

That connection between land, milk and maker continues to define Wisconsin cheese today, proving that authenticity is not about returning to the past, but about carrying its values forward.

Several Wisconsin creameries are bringing centuries-old methods into modern practice. Fourth-generation cheesemaker Chris Roelli, for instance, personally collects milk from a nearby farm before handcrafting and aging his cheeses in on-site cellars. With support from CDR, he created Dunbarton Blue, a cheddar-blue hybrid that marries familiar comfort with bold character. Every wheel reflects the Driftless Region’s rolling landscape and Roelli’s careful touch.

Or take the 11-Year Aged Cheddar from 724 Wisconsin Select — a “study in patience,” according to DFW. Each cheddar is hand-selected and matured for over a decade, allowing crystals to form, flavors to concentrate and texture to evolve.

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

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Source: Dairy Processing