Schuman Cheese, Fairfield, N.J., said it is unveiling four new specialty products, brands at the inaugural online product marketplace, Specialty Food Association Live!, on Sept. 21-24, 2020. Two new offerings will launch under the company’s flagship brand, Cello, pushing forward Schuman’s vision to make specialty cheese “more accessible and exciting than ever.”
According to Schuman, the innovations include Cello Pumpkin Spice Rubbed Fontal, which is made with a blend of cinnamon, pumpkin pie spice and a touch of honey. The company also introduced Cello Snack Packs, which are portable pairings of the brand’s most celebrated cheeses such as Copper Kettle and creamy Fontal, packaged with tart dried fruit and roasted nuts.
In addition, Schuman said it will be introducing two new brands to retail, including Margot Fromages. The brand is the third largest — and last family owned — maker of Gruyère, specializing in the aging and ripening of Swiss Le Gruyère. This distinctively nutty and fruity Le Gruyère is aged from five to 12 months, beginning creamy and mild at five months, and then developing into a more complex, salty and earthy flavor as it ages.
Schuman also is debuting Vevan, a plant-based brand that is all about the traditional cheese experience — minus the dairy. Vevan offers the same creamy texture and perfect gooey melt in the familiar flavors of Ched, Mozza and P’Jack — all of which are dairy-free, lactose-free, gluten-free and non-GMO.
“At Schuman Cheese, we have a genuine appreciation for the art of cheesemaking, and we pride ourselves on constantly pushing the boundaries with innovations in the specialty cheese space,” said Ian Schuman, import business unit manager at Schuman Cheese. “These latest offerings are a testament to our dedication to grow and diversify the cheese category not just in flavor, but also format and occasion.”