Caputo Cheese Unveils High-Performance Diced Cheese Range in Chicago
Caputo Cheese has introduced a new diced cheese line at IFT FIRST 2026, expanding its portfolio of cheese solutions designed for foodservice operators and industrial food manufacturers.
The new range, showcased at Booth 1707 during the event held from July 13–15 at McCormick Place in Chicago, includes diced Parmesan, Romano, Asiago, yellow cheddar, white cheddar and mozzarella. The products complement Caputo Cheese’s established lineup of fresh mozzarella and traditional Italian cheeses.
Designed to improve operational efficiency, the diced cheese range offers consistent portion control, uniform melting performance and reduced preparation time. The pre-cut format is intended to help manufacturers and commercial kitchens minimize food waste, streamline production and enhance productivity across applications such as salads, soups, frozen meals and bakery products.
Visitors to the exhibition can sample a variety of menu concepts featuring the company’s cheeses, including truffle Parmesan crispy chickpeas, cacio e pepe butter, gochujang Parmesan crackers, double protein dip, Parmesan chicken sausage and honey balsamic garlic Parmesan sauce.
Natale Caputo, CEO and President of Caputo Cheese, said the new diced cheese line combines traditional cheesemaking expertise with modern food manufacturing requirements. He noted that the products provide customers with consistent, flexible and portion-controlled cheese solutions suitable for a wide range of food applications.
Caputo Cheese continues to work closely with food manufacturers by developing customized cheese formulations, packaging solutions and production processes that support innovation and operational efficiency.
IFT FIRST (Food Improved by Research, Science and Technology) is one of the world’s leading food technology exhibitions, bringing together industry, academic and government professionals to showcase innovations shaping the future of the global food system.