In addition to traditional cheese products, the dairy industry has responded to the requests of health professionals by developing lower fat products that retain their traditional body and flavor. Also, in response to the concerns about sodium, the industry is conducting research to developing lower sodium cheeses that retain functional and safety characteristics of traditional products. These lower fat and lower sodium products offer chefs, food formulators and consumers with more choices in the types of cheeses they use. Finally, Hispanic cheese and cheeses that are nutritionally enhanced with vitamin D, probiotics, and protein have been developed. All of these efforts provide nutrition and other enhancements to meet consumer needs.