MILWAUKEE – Saputo USA is finding that consumers’ interest in fruit-flavored cheeses is on the rise.

Cheeses offered by the company’s Wensleydale Creamery brand include Yorkshire Wensleydale and Apricots, Yorkshire Wensleydale and Cranberries, and Yorkshire Wensleydale Mimosa Cheese, the last of which is flavored with not only champagne but also orange pieces.

New from Saputo USA in the fruit-flavored category is Yorkshire Wensleydale Mango Ginger, set to hit retail shelves this fall, said Jenny Englert, marketing director.

A blended cheese with notes of mango and ginger, the new entry is the latest from Wensleydale Creamery, which is known for its blended cheeses.

Englert said demand for fruit-flavored cheese has grown as more adventurous consumers look for all kinds of new flavors. The starring role charcuterie and cheese boards continue to play in consumers’ minds is among the main reasons.

“As these small plates and serving options remain of high interest to consumers, Saputo continues to present new and exciting cheese flavors and size formats for shoppers to explore,” she said. “Consumers are exploring the world of blended cheeses with open arms."

In addition to charcuterie and cheese boards, people also are crumbling fruit-flavored cheeses on top of a favorite salad or frittata, among many other uses, Englert added.

“Consumers appreciate the variety of flavors and formats that fruit-flavored or blended cheeses have to offer.”

Saputo USA also ships another brand of fruit-flavored cheeses. Flavors in the Great Midwest line include Cranberry Cheddar, Mango Fire Cheddar and Blueberry Cobbler Cheddar.

The fruit-flavored Wensleydale and Great Midwest cheeses from Saputo succeed by offering new twists on familiar flavors, Englert said.

“They also encourage experimentation,” she said. “Many customers may not have thought to incorporate cheese on their morning toast or breakfast plate, but with fruit-flavored cheeses like Great Midwest Blueberry Cobbler and Wensleydale Mimosa, we’re seeing consumers incorporate blended cheeses into their meals in new and exciting ways.”