(Fairfield, New Jersey) – January 12, 2016 – Arthur Schuman, Inc., the maker of America’s tastiest new snack food, Cello Whisps, announced today that they will be showcasing their flavorful, airy, crispy bites at The Winter Fancy Food Show in San Francisco this January. Cello Whisps are made from just one ingredient, 100% pure Parmesan cheese. They provide health conscious consumers of all ages with a “healthy snack” alternative that also tastes great. Cello Whisps are made from Arthur Schuman’s award-winning Cello Copper Kettle Parmesan Cheese, which is aged at least 14 months. Cello Whisps are an excellent source of protein and calcium, are gluten and wheat free, sugar free, have no preservatives or additives, and no artificial colors or flavors. Furthermore, they are only 100 calories per serving.
Consumers are raving about Whisps and they are selling out at retailers across the country. A few sample comments include: “Where have these been all my life?” and “I’ve been back to the store twice this week just to buy more,” and “Where can I buy a crate of these? They’re phenomenal!” Even cheese connoisseurs love Cello Whisps; their delicious taste earned Cello Whisps a 2nd place award at the 2015 U.S. Championship Cheese Contest in March.
“We are incredibly excited to showcase Cello Whisps at The Winter Fancy Food Show this month,” stated llana Fischer, VP of Innovation & Strategy, at Arthur Schuman, Inc. “The Winter Fancy Food Show gives retail buyers and distributors an opportunity to taste these popular snacks for themselves. People are crazy about Whisps because of their addictive flavor and crunch, and because they are a healthy alternative to chips and crackers.”
Cello Whisps can be enjoyed in salads, added to soups or as a sandwich topping. Cello Whisps have a nine month shelf life and come in a 2.12 oz. multi serving-bag.
Cello Whisps 100% cheese crisps can be found in such fine retailers as Stop & Shop, Fairway, Market Basket, Whole Foods, ShopRite, Market Street, Green Acres Market, Publix, Big Y, Brookshire’s and select Costco warehouses.
Arthur Schuman, Inc., located in Fairfield, New Jersey, is recognized as an industry leader within the specialty cheese industry as both an importer and a producer of hard domestic cheeses.
Arthur Schuman, Inc. will also be showcasing the following award-winning “Best of Class” Cello Riserva Copper Kettle and Cello Riserva Artisan Parmesan cheeses that are available in a variety of sizes and pack types.
Cello Riserva Copper Kettle Parmesan – This Parmesan cheese has a unique rich and nutty flavor that earned a 1st place award at the 2015 American Cheese Society Competition. Made with strict traditional methods, this award-winning cheese is produced in our Lake Country Dairy facility using the highest quality milk. The cheese’s robust flavor and distinct color comes from our commitment to using a copper kettle in the cheese making process and natural sea salt in the brining process. Each wheel is hand selected by our team of expert cheese graders as soon as its flavor has reached the peak of perfection.
Cello Riserva Artisan Parmesan – Produced by expert cheesemakers, Cello Riserva Artisan Parmesan is made with the freshest milk from local Wisconsin farms and carefully crafted using traditional techniques. Each wheel is naturally aged for over 12 months, developing a deep, nutty, sweet flavor. The complex composition of Cello Riserva Artisan Parmesan earned the 2nd place award at the 2015 American Cheese Society Competition.
“2015 was a very rewarding year for Arthur Schuman as we launched our Cello Whisps,” added Fischer. “We pride ourselves in bringing new and innovative cheese products to the specialty market, and we are looking forward to introducing our newest Yellow Door Creamery Hand-Rubbed Fontina and Yellow Door Creamery Brilliant Blue cheeses in 2016.”
Make sure to visit Arthur Schuman, Inc. at the Winter Fancy Food Show and experience the delicious pure Parmesan flavor of Cello Whisps and the rest of their award-winning cheeses. Arthur Schuman, Inc. will be located at booth #4610 at the Moscone Center.