Varieties include:

• Low-fat Cheeses
• No-fat Cheeses
• Low-sodium Cheeses
• Kosher Cheeses
• Halal Cheeses
• Organic Cheeses  

Manufacturing Process

Specialized cheese products are available in a wide variety of natural and processed cheese forms. In producing Kosher, Halal, organic and nutrient-modified products, U.S. cheese makers follow established guidelines for production and inspection to meet the specific requirements of those claims.  

Performance

Except for Kosher, Halal and organic products, which do not differ from traditional cheeses in terms of nutrient content or composition, other specialized cheeses, such as low-fat cheeses, may not function in exactly the same way as the traditional cheese varieties on which they are based. Please contact your U.S. cheese supplier for information on the functionalities of specific cheeses.  

No-fat and Low-fat Cheeses

A variety of low-fat and no-fat cheeses developed for foodservice operators are available from the United States. Among the most popular and versatile varieties are cheddar, mozzarella, Swiss and provolone. These products may offer the same functionality, such as stretchability and meltability, as full-fat cheeses. They help foodservice operators design low-fat dishes with an excellent nutritional profile and high consumer appeal.  

Key Applications

There is a wide variety of specialized cheese products available for use in products targeting consumers with special needs or interests, including low-fat and low-calorie cheeses, Kosher, Halal and organic cheeses. These products, depending on their specific functionalities, may be incorporated into a wide range of foods, from crackers and other snacks to entrées, appetizers and desserts.  

Marketing Advantages

Cater to the needs of specialized markets and consumers. Offer nutritional benefits of cheese while meeting requirements of special diets. Receive variety without compromising on convenience and quality.  

Key Benefits in Foodservice and Food Processing

Allow chefs and food processors to benefit from the flavor, texture and functionality of cheese while creating foods that meet the special needs of specific consumers.