In 2020,the EU and the U.S. were the world's leading cheese producers, accounting for roughly 70 percent of global production. Overall, global cheese production is projected to continue increasing at least until 2027, as developed nations are expected to increase their milk production by roughly 9 percent.¹

Concurrently, cheese consumption has increased around the world, with the U.S. and the EU being the main cheese-consuming areas.¹ Generally, cheeses can be categorized as soft, semi-soft, soft ripened, or hard, depending on their moisture content and how they are made. These parameters affect their sensory attributes, as well as their ability to support growth of Listeria monocytogenes. Fresh, soft, un-ripened cheeses have not been aged and have high moisture in the range of 40–80 percent, which limits their shelf life.