Arthur Schuman Inc., best known as a Italian cheese importer and the company behind the Cello brand, is celebrating its 70th anniversary by introducing a new name - Schuman Cheese.
Arthur Schuman started the business 70 years ago with a passion for bringing the best cheese to the American market. The new moniker honors that heritage while celebrating the innovative culture that drives the company's contemporary business strategy.
Today Schuman Cheese offers a host of expanded capabilities to complement its original import business. With a worldwide network of partners and customers, the Italian cheese leader is now applying decades of experience to flourish as a cheese maker, processor and product innovator.
A New Brand
At the Summer Fancy Food Show, Schuman Cheese is introducing Yellow Door Creamery, a new brand that complements Schuman's flagship brand, Cello, by offering a platform for experimentation.
"By taking an experimental approach to a traditional category, Yellow Door Creamery leads with an off-the-beaten-path and optimistic approach to cheese making," said Allison Schuman, a fourth-generation family member with an active role in product innovation. "Yellow Door brands evoke the senses through unique formats, flavor profiles and blends. This maverick, trendsetting approach provides cheese lovers, industry influencers and home chefs with amazing, one-of-a-kind cheeses."
A series of Hand Rubbed Fontinas are among the first Yellow Door Creamery products; the Habanero & Lime has already earned acclaim from judges in competition. Also part of the rollout: a pair of blue cheese products under Yellow Door Creamery's Brilliant Blue brand, including crumbles and sliceable individual servings.
These new products will be showcased at the Summer Fancy Food Show. Cello Whisps, made from award-winning Cello Parmesan, were introduced last fall. Now gluten-free and wheat-free baked snacks will also be offered in Cello's brand new Cheddar Cheese flavor.
Schuman Cheeses are available across the country, from major retailers to small specialty cheese shops to high-end restaurants.