DFA launches reduced-fat Borden cheese

Written by Kara Petrovic

To cater to consumers looking for lower fat options to their favorite cheeses, Dairy Farmers of America recently introduced reduced-fat and fat-free options to its Borden® Cheese line. The new products pack plenty of flavor into any dish or stand-alone snack.

Borden Cheese’s new products, which arrived on supermarket shelves earlier this year, include 2 percent Mozzarella Shredded Cheese and 2 percent Sharp Cheddar Chunk as well as 2 percent Swiss, 2 percent Pepper Jack and Fat-Free Pepper Jack Singles.

According to Jennifer Collins, senior associate brand manager for Borden Cheese, having reduced-fat options continues to be an important driver for some consumers in the dairy sector.

“Research shows that some consumer segments continue to seek ways to reduce their fat intake. We wanted to find a way to offer a reduced-fat line of products to give consumers a tasty alternative to their favorite cheeses,” Collins says. “These reduced-fat and fat-free options coincide with their demand for flavorful alternatives.”

According to Collins, Borden’s new products were formulated based on research of popular flavor profiles. The 2 percent Pepper Jack Singles, 2 percent Swiss Singles and Fat-Free Pepper Jack Singles are doing very well, she says.

“Borden is continuing to get stronger as we look for ways to launch new products that satisfy consumer demand,” Collins says. “New product launches also help us bring value to our members through the brands we market.”

Crème Fraîche Pizza



  • 1 quart heavy whipping cream (Grade A, not
  • ultra-pasteurized; does not thicken well)
  • ¼ cup cultured buttermilk
  • 1 sprig of fresh basil, chopped
  • ¼ teaspoon freshly ground pepper
  • 1 to 2 cloves garlic, minced


  • 1 package of homemade-style tortillas
  • 12 ounces of Borden 2% Mozzarella Shredded Cheese
  • 1 to 2 pepperoni sticks, sliced
  • 2 portabella mushrooms, thinly sliced
  • 3 tomatoes, thinly sliced
  • Salt



Day one — Mix whipping cream and buttermilk in a glass bowl; cover loosely. Set aside for 24 hours or until it thickens into a yogurt-like consistency. * Note, the culture in the buttermilk will keep the whipping cream from going bad.

Day two — Once mixture thickens, add chopped basil, ground pepper and minced garlic. Cover and place in refrigerator for an additional 24 hours.

Day three — Preheat oven to 400° F. Place tortilla on an oven-safe dinner plate. Spread a thin layer of créme fraîche on tortilla. Top with sliced tomatoes, mushrooms, pepperoni and cheese. Sprinkle with salt. Bake for 8 to 12 minutes, or until cheese starts to brown. Cool for 5 minutes and cut into quarters.

* Depending on the room temperature, this can take between 24 to 36 hours.