Cheese is one such product that makes us writers within the industry “ooh” and “ahh” while we note new innovations and surprising new flavors and formats. For a company like Schuman Cheese, it manages to tick off all of these boxes and then some. I spoke with Mike Currie, the Director of Marketing, at this year’s Winter Fancy Food Show, to discover what new products, unique formats, and more the buying community needed to be on the lookout for.
“At Schuman Cheese, we like to really push innovation. So, doing cheese in completely new ways that maybe no one has ever thought about doing. One example is our hand-rubbed Fontinas, where we take a fontina wheel and we hand-rub it with various spices and blends,” Mike explained to me.
These hand-rubbed Fontinas come in incredibly popular flavors, including the Tuscan Rub, Mayan Cocoa Coffee, and Creamy Dill. Mike teased some expansions to the line, as well, noting that as the holidays come around, more hand-crafted blends will appear.
“Another example of innovation that we have at Schuman Cheese is our Copper Kettle, which is a Parmesan cheese made in a copper vat. It [boasts of] a really great golden caramel color and unique flavor profile. We also have a new format called the Chisel, which is actually great for snacking,” he shared.
This new format, which comes in a convenient and portable cup, is just what the doctor ordered—in terms of cheese innovation, that is.
To see the rest of our exclusive video interview, watch above.
