(Fairfield, New Jersey) – January 8, 2016 – Arthur Schuman, Inc. announced today they will be showcasing their 2015 award-winning “BEST OF CLASS” cheeses at the Winter Fancy Food Show on January 17th – 19th at the Moscone Center in San Francisco. Arthur Schuman, Inc., a fourth-generation family company located in Fairfield, New Jersey is recognized as a leader within the specialty cheese industry as both an importer and a producer of hard domestic cheeses for foodservice operators, retailers and distributors.
Arthur Schuman, Inc. will be showcasing their 2015 award-winning Cello Riserva Copper Kettle Parmesan and Cello Riserva Artisan Parmesan at the show located at booth #4610. Rated #1 and #2 Parmesan in the United States by the American Cheese Society, these outstanding cheeses deliver exceptional taste and crunchy textures and come in a variety of sizes and pack types.
“We are very excited to be showcasing our award-winning cheeses at the Winter Fancy Food Show,” said lIana Fischer, VP of Innovation & Strategy at Arthur Schuman, Inc. “We can’t wait for show attendees to experience the robust flavor of these exceptional Parmesan cheeses.”
Arthur Schuman, Inc. invites you to stop by and taste these award-winning “Best of Class” cheeses that include:
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.
Exhibitors will also be able to taste America’s tastiest new healthy snack choice, Cello Whisps. Cello Whisps have gained a strong fan following, consumers try them once and fall in love. Even the cheese experts love Cello Whisps; their delicious flavor earned the 2nd place award at the 2015 U.S. Championship Cheese Contest.
Cello Whisps Parmesan Cheese Crisps – Cello Whisps Parmesan Cheese Crisps are an innovative snack made entirely of one delicious ingredient…100% pure Parmesan cheese. Made with our award-winning Cello Copper Kettle Parmesan Cheese aged 14 months, Cello Whisps provide health conscious consumers of all ages with a healthy snack alternative that also taste great. Cello Whisps are all-natural wholesome crisps baked into flavorful, airy, crispy bites. They are an excellent source of protein and calcium, are gluten-free and one serving is just 100 calories.
The Winter Fancy Food Show is the largest specialty food trade event on the West Coast and a showcase of industry innovation, bringing specialty food top manufacturers, buyers, and thought leaders together under one roof for three days of food discovery.
“2015 was a very rewarding year for Arthur Schuman and we are already looking forward to launching our new Yellow Door Creamery Hand-Rubbed Fontina and Yellow Door Creamery Brilliant Blue cheeses in 2016,” added Fisher. “We pride ourselves in offering new and innovative cheese products into the specialty market.”
Arthur Schuman, Inc. will also be showcasing their hand selected imported cheeses including Entremont, Dodoni, Brugge, Busti, Mario Costa, Zanetti, Garofalo, and Pastures of Eden.
Make sure to visit Arthur Schuman, Inc. at the Winter Fancy Food Show and taste their award winning cheeses. Arthur Schuman, Inc. will be located at booth #4610 at the Moscone Center.