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dairy
spotlight
Cheese consumption in the US set an all-time high in 2022, reaching nearly 42 lbs per person, a half-a-pound
per-person increase from the previous year, according to the U.S. Department of Agriculture Economic Research
Service. Preliminary data suggests that even more was consumed in 2024. For comparison, the average American
consumed 32.2 lbs of cheese in 2000 and 21.9 lbs in 1980. Basic dairy department cheeses, such as American,
cheddar and mozzarella, in shred, chunk and slice format, remain the leaders in this space, but it's the specialty and
snacking items that keep shoppers interested. And, most recently, it's flavor innovation that is driving adventurous
shoppers to purchase more cheese.
New look, size
Lactalis USA is rolling out a new look, size and variety of Rondelé By
President. The whipped, creamy, spreadable cheese has grown from a
6.5-oz cup to an 8-oz cup and now comes without a paper sleeve. The
price point is the same. Rondelé's bold new look features a modern
design to improve on-shelf visibility. As part of the rollout, Rondelé
is also debuting a new variety: Mango Habanero. Like other Rondelé
spreads, it is made with fresh milk and cream.
Lactalis USA is also bringing President Leerdammer to the US.
This specialty cheese was created in Holland in 1974. It combines
the best of two beloved tastes: the nuttiness of Swiss cheese and
the creaminess of Gouda. Leerdammer comes in 7-oz wedges in
convenient packaging that is re-closeable.
At-home fondue
The restaurant chain Melting Pot has made its fondue available for
retail. The brand introduced Melting Pot Aged Cheddar & Gouda
Fondue to 110 Safeway locations in the Centennial State just in time
for holiday entertaining. Simply open the package and warm it up on
the stove top, microwave or slow cooker. No special pot needed. The
fondue features a premium blend of fresh aged English Cheddar and
Dutch gouda.
8 JAN-FEB 2025 | DAIRYPROCESSING.COM
http://www.DAIRYPROCESSING.COM
dp_2025_02_01
Table of Contents for the Digital Edition of dp_2025_02_01
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