December 22, 2025

What 2026 cheese trends mean for dairy’s future

By Chad Vincent
Dairy Farmers of Wisconsin

The 2026 Wisconsin Cheese Trends Report reflects the powerful partnership between Dairy Farmers of Wisconsin (DFW) and the Center for Dairy Research (CDR), a world-class institution made possible in part through dairy checkoff funding. Together with cheesemakers and processors, DFW and CDR work to identify how consumer behavior is evolving and what those shifts mean for the dairy farms at the foundation of our industry. This report goes beyond forecasting flavor preferences; it maps out emerging opportunities shaped by farmer innovation, scientific advancement, and the heritage that sets Wisconsin dairy apart.

Below are key insights designed to help dairy producers anticipate what’s ahead and understand how your daily work is powering the next decade of progress.

1. Circular innovation begins on the farm

Sustainability is no longer limited to packaging or on-farm conservation; it now extends into full-circle thinking across the entire supply chain. As the report highlights, whey and other byproducts are becoming valuable starting points for renewable materials including bioplastics, natural sweeteners, and even premium spirits.

For farmers, this trend reinforces a powerful truth: your milk is the foundation for innovation far beyond the vat. As processors continue to explore new uses for dairy byproducts, farms supplying consistently high-quality milk will remain critical partners in building a more circular, efficient industry.

2. Fermented dairy meets today’s wellness conversation

Consumers are expanding their definition of wellness to include digestion, cognition, hydration, mental clarity, and balance. According to CDR experts, aged and cultured dairy products naturally align with these interests. Fermentation is receiving renewed attention—not as a trend, but as a science-driven path toward functional benefits.

For dairy farmers, this growing demand for fermented cheeses, yogurts, and cultured butters creates a premium opportunity for milk with consistent composition and high-quality proteins and fats. Your commitment to herd health, feed quality, and milk integrity directly supports the products consumers increasingly seek out.

3. Texture is becoming a demand driver

While flavor has long been a cornerstone of dairy appeal, texture is now taking center stage. From “melty” to “fudgy,” consumers are gravitating toward foods that deliver sensory satisfaction.

Because texture begins with milk chemistry, this trend underscores an advantage for dairy farmers who provide consistent care for their cows: producing milk with superior performance creates delicious and nutritious cheese and other dairy products. The melt of raclette, the stretch of mozzarella, and the creaminess of mascarpone all rely on the protein and fat structure farmers work hard to maintain.

4. Protein remains a primary purchase motivator

With three in five consumers seeking more protein in their diets, dairy stands out as a trusted, naturally nutrient-dense solution. High-quality milk proteins enable cheesemakers to create convenient, whole-food options that support everyday energy and nourishment.

For farmers, rising protein demand highlights the value of maintaining strong herd nutrition programs and collaborating with processors to meet functional and nutritional targets.

5. Authenticity builds trust, and Wisconsin delivers

Today’s consumers want to understand where their food comes from and who made it. The report emphasizes that authenticity is now a credential, not a claim—an area where Wisconsin dairy farmers already excel.

Your dedication to transparency, animal care, and craftsmanship is what allows cheesemakers to tell powerful origin stories, reinforcing Wisconsin’s leadership in quality, award-winning dairy products.

Looking ahead: progress rooted in partnership

Each trend points toward a future shaped by both innovation and heritage—and Wisconsin dairy farmers sit at that intersection. Your commitment to stewardship, quality, and continuous improvement enables cheesemakers and researchers to explore new frontiers, from advanced fermentation science to entirely new product categories.

DFW is proud to champion your work, amplify your impact, and ensure that dairy farmers remain central to the national conversation about food, nutrition, and sustainability.

To explore these trends in greater depth and learn how Wisconsin’s leadership is creating opportunity across the industry, access the full report here.

Chad Vincent is CEO of Dairy Farmers of Wisconsin, a Mission Partner of Professional Dairy Producers^®.