Sponsored: The USA Cheese Guild hosted an educational trade mission to the United States, providing a first-hand opportunity to discover the depth and breadth of the U.S. Cheese community
Foodservice operators and culinary professionals from the UAE, KSA and Kuwait explored the picturesque Wisconsin countryside, discovering firsthand the cheese renaissance that has placed U.S. cheeses firmly on the global stage. The journey combined theory and practice, beginning with classroom sessions at the Wisconsin Center for Dairy Research, where participants learned about the history and heritage of American cheesemaking. This was followed by hands-on cheesemaking labs and workshops demonstrating how different cheeses perform across a variety of cooking and foodservice applications.
The tours also showcased the scale and versatility of U.S. cheese production, from small artisanal operations to large, state-of-the-art processing facilities, highlighting the diversity and consistent quality that make these products internationally recognised. The programme was supported by the U.S. Dairy Export Council (USDEC), a non-profit organisation representing U.S. dairy producers, processors, cooperatives, ingredient suppliers and export traders. USDEC works to boost global competitiveness, develop markets, overcome trade barriers and increase exports of U.S. dairy products, supported by teams across the United States and in regions including Mexico, South America, Asia, the Middle East and Europe.
“I was really impressed by the diversity and innovation across the [U.S. cheese] industry,” said Rony Taouk, Head of Culinary at Americana Restaurants in UAE. “I think they craft it much better than Europeans.”
Engaging with US cheese suppliers highlighted the diversity of their portfolio, from classic varieties such as cheddar and gouda to innovative American Originals like cream cheese, Monterey Jack, Pepper Jack, Colby and other specialty offerings. With options to suit every market need, US cheeses are recognised for their quality, consistently winning awards at international competitions. “U.S. cheesemakers are much more free to do whatever they like,” said Zeid Al-Ahmad, Managing Director at Chopped in Saudi Arabia. “They can be creative. They can explore new cheeses, so I think that gives them a uniqueness no one else has.”
A key takeaway from the visit was observing the operational excellence on a dairy farm, where farmers prioritise the health of their livestock and sustainable land management. This commitment to efficient, year-round milk production positions the United States as the world’s leading single-country producer of milk and a top exporter of cheese.
“Opportunities for USA Cheeses across the foodservice sector are booming throughout the Middle East region,” said Nina Halal, President & Director of the USA Cheese Guild in the Middle East. “The United States is situated to be an ideal partner to meet the growing demand for versatile, high-quality cheeses to utilize in their global culinary offerings.”
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