At a glance
- Yogurt categories saw a shift from Greek-style to flavored and health-focused products.
- Goat and blue cheeses impressed with variety and provenance.
- Flavored curds and cultured buttermilk emerged as rising stars.
- Skyr and processed cheese formats gained traction for health and convenience.
More than 3,700 products were entered in this year’s International Cheese and Dairy Awards – one of the oldest and most respected competitions in dairy. But beneath the numbers, what were the main takeaways about provenance and innovation?
Categories such as drinking and indulgent yogurt had a more diverse list of participants this year, demonstrating innovation beyond Greek-style yogurt, which dominated the category in 2024. In cream and milk, premium indulgence co-existed with flavor-forward innovation.
We consider how industry recognition for stand-out products across cheese, cultured dairy and milk could influence future innovation in dairy – and perhaps disrupt some of recent years’ on-trend categories, such as kefir and cottage cheese . . .
The enduring appeal of cheese
While British cheese – specifically, traditional Cheshire – was named Supreme Champion, the list of class and trophy winners recognized producers the world over.
Traditional types dominated from mozzarella to cheddar dominated, and there was greater variety of processed cheese formats on show (more on that later).
The strength of international cheese was also clear: global cheesemakers collected 65 awards combined, with Europeans taking 41; followed by US (14), New Zealand (7), and Australian producers (3).
Goat and blue cheese: Provenance meets format and flavor innovation
This year, goat and blue cheese products scooped up the same number of Gold Awards (152 each), second only to cheddar (171).
Goat cheese shined in terms of variety, format innovation and flavors. From pecorino to blue-veined, from spreadable to marinated, from herby to fruit-flavored; the winning products were a testament to the quality and provenance that exists across the category.
Blue cheese – while said to be in decline consumption-wise – remains a jury’s favorite, with British Stilton producers making a particularly strong showing this year.
With demand for deli products on the increase and Gen Z beginning to buy into more dairy categories, there is no better time for artisanal cheese producers to capture growth.
Curd in, cottage cheese - out?
From PDO créme fraiche to skyr, there was an abundance of cultured dairy recognized in the class results, with both flavor and ingredient innovation evident this year.
In the yogurt classes, there were fewer Greek yogurt-type products and more flavor- and health-focused entries.
In particular, flavored curd reigned supreme in more than one yogurt class. Manor Farm Dairy’s Lemon Curd Bio Smooth and Creamy product scooped Gold in Fruit/Flavored yogurt and Bronze with Orange and Passionfruit Curd in the Low-Fat category. The company’s Natural Probiotic Smooth and Creamy yogurt also claimed Bronze in Natural Yoghurt (Cow’s Milk).
Manor Farm’s flavored curds are creamy yet low in fat, making them an alternative to flavored yogurt and potentially, cottage cheese.
In a viral TikTok trend, cottage cheese emerged as a clean-label, high-protein superfood - but the category has largely remained dominated by plain potted cottage cheese, though sweet and savory flavored options exist, too.
While cottage cheese has grown in recent years, some consumers remain unimpressed by its lumpy texture and sour flavor.
Enter dairy curds with a creamier mouthfeel. Such products can address taste concerns while retaining the low-fat, cultured, pottable snack format that health-conscious consumers have come to prefer.
Cultured buttermilk: Kefir’s new competitor?
J&E Dickinson Longley Farm’s success in the Healthy Drinks category – the company scooped Gold with Natural Cultured Buttermilk – suggests there may be an opportunity for buttermilk to be re-positioned as a health-focused beverage in the dairy aisle.
A cultured dairy drink similar to kefir, there are several factors in buttermilk’s favor versus its more commercially-successful counterpart.
Buttermilk has a milder taste and a slightly lower fat content compared to kefir. Its biggest weakness is that it typically lacks as many live cultures as kefir, putting the latter at an advantage in the gut health department. But producers can address this weakness through fortification.
And finally, there’s an the issue of perception – buttermilk is often seen as a commodity product, a cooking ingredient associated with pancakes and fried chicken. Can dairy brands turn its fortunes around?
What's the best Greek yogurt?
With a naturally-high protein content and a creamy texture, Greek yogurt remains popular among consumers - so which was the best Greek yogurt to emerge from ICDA 2025?
Lancashire Farm Dairies’ Greek Style Yogurt was named the best cow’s milk natural yogurt this year; while J&E Dickinson Longley Farm scooped the top award in the Luxury Indulgent Yogurt category.
Meanwhile, British upmarket retailer Waitrose claimed the private label gold award in natural yogurt for its WR No 1 Greek Strained Yoghurt.
Flavored skyr impresses
Innovation in skyr was also plain to see – even if all class winners at ICDA 2025 were from the same manufacturer, Skyr Wales (Ísey Skyr).
From more traditional Blueberry to indulgent Créme Brulee and a warming Baked Apple, Skyr Wales dominated both the plain and flavored categories.
This producer has introduced several flavor varieties in different formats – 170g and 1kg pots as well as pouches for children – and has scooped several international awards in recent years.
If the ICDA gongs are a testament to these products’ quality, there’s a clear imperative for the company – and any of its competitors in the skyr category – to try and capitalize on demand for high-protein, low-fat dairy by disrupting the yogurt space.
Price – with skyr using four times as much milk – can be a barrier to category growth, but industry recognition and skyr’s low-fat high-protein credentials can be communicated on-pack to appeal to health-conscious and mainstream consumers alike.
Processed cheese and snacks major on convenience
Processed cheese has been making waves in the convenience space, with formats like spreadable gaining traction among consumers looking to balance convenience and nutritional value.
At ICDA 2025, processed cheese products in a variety of formats were recognized - including slices, spreads and sticks.
Lactalis (Seriously Spreadable; Gold Award) and Savencia (Blue Cheese Creme; Silver) both impressed the judges with their spreads, while Spain’s Grupo Entrepinares claimed Bronze with Toasted Cheese Cream in the same class.
Ropes, sticks and slices were also in tight competition. Products such as Garlic and Chive Ropes from Bridge Cheese, Rupp AG’s Smoked Cheese Sticks, and Fonterra’s Anchor Processed Cheese were all recognized.
Snacks with cheese have seen an increase in launches in recent years, with cheddar, parmesan and mozzarella used in nearly one-third and one-fifth of new products respectively, according to Innova Market Insights (2017-2023).
In recent years, dehydrated cheese bites have gained momentum thanks to their lower-fat content, umami flavors and (typically) small portions. Low-fat and high-protein cheese sticks have also come to the fore as a grab-and-go option for health-conscious snackers.
At ICDA 2025, both trends were clear to see as Eatlean’s Cheese Bites Collection grabbed a Gold award in Packaged Fresh Cheese Snacks and Bronze for its Protein Cheese Bars.
Meanwhile, Tillamook’s Pepper Jack Cracker Cuts impressed the judges to claim Silver - suggesting the true and tested format still has plenty to offer in terms of flavor and texture options.