The brand, now under the Dairy Farmers of America cooperative, is rolling out a specialized lineup of six high-performance varieties, including Queso Fresco, Cotija, and Quesadilla Shreds. These products are specifically engineered for back-of-house efficiency, focusing on consistent prep and handling for professional chefs. The move arrives as the Hispanic cheese category records double-digit growth, driven by a consumer shift toward traditional, high-quality ingredients across the country's 52,000 Mexican-style dining establishments.

"As more people seek Hispanic foods, operators are looking for traditional, high-quality cheeses to help create differentiated dining experiences," said David Garascia, Vice President of Sales for Foodservice at DFA. For chefs like Nico Ramos of Antigua Latin Inspired Kitchen, the transition offers a reliable supply of the specific flavor profiles required for authentic tacos, enchiladas, and bowls. Founded by Maria Castro in a Houston home, the company remains focused on scaling its heritage-based recipes to meet modern kitchen demands while maintaining the quality standards that earned it top honors at the 2026 World Championship Cheese Contest.