Category: Uncategorized

OAXACA THE MELTING CHEESE POWERING DOUBLE-DIGIT GROWTH IS OUTPACING MOZZARELLA

OAXACA THE MELTING CHEESE POWERING DOUBLE-DIGIT GROWTH IS OUTPACING MOZZARELLA By Arturo Nava Oaxaca cheese has moved into the spotlight as one of the fastest-growing melting cheeses in the US, combining premium performance with standout growth that far exceeds traditional staples. From November 2024 to November 2025, Oaxaca dollar sales climbed 13.4%, more than three…

Cotija VS Parmesan

WHY CONSUMERS AND RESTAURANTS ARE CHOOSING COTIJA CHEESE IN THEIR HISPANIC AND MAINSTREAM DISHES! By Arturo Nava Cotija cheese is rapidly emerging as a star ingredient in both Hispanic and mainstream kitchens, offering chefs a bold, versatile alternative to traditional Parmesan. Its intense flavor, on-trend authenticity, and strong growth in the U.S. market make Cotija…

Quesadilla Cheese Vs Muenster

FIND OUT WHY RESTAURANTS AND CONSUMERS ARE SWAPPING MUENSTER FOR QUESADILLLA, CHIHUAHUA MEXICO STYLE CHEESE IN THEIR HISPANIC AND MAINSTREAM DISHES! Many Hispanic and fusion restaurants are swapping Muenster for Ǫuesadillla, Chihuahua Mexico-style cheese in their Hispanic dishes, boosting guest satisfaction and plate consistency. 1. Flavor and textureǪuesadilla, Chihuahua Mexico-style cheese offers a mild, milky…

Spicy Cheese

Premium Cheese

Mexican, Caribbean, or Central American Style Cheeses AreWorth Every Cent You Pay For Them By Arturo Nava Imagine sinking your teeth into a quesadilla where the cheese doesn’t just melt—it stretches into golden, buttery strands that explode with flavor. Or picture sprinkling a salty, crumbly topping over your elote that turns a simple dish into…

Hispanic Cheese Growth

Tune in to the Growth of the Hispanic Cheese Category

Tune in to this episode of “Let’s Talk Dairy” podcast by Dairy Foods Magazine in which our CEO, Mark Braun and our Sr Marketing Director, Arturo Nava talk about the growth in the Hispanic cheese category, spicy Mexican cheeses and more!