Arthur Schuman, Inc. is celebrating its 70th anniversary by introducing a new name, Schuman Cheese, at this year’s Summer Fancy Food Show.
Arthur Schuman started the business in 1946. The new moniker honors that heritage while celebrating the company’s contemporary business strategy.
“Seventy years of operations brings growth, and it brings change,” says Neal Schuman, Arthur’s grandson and the current CEO. “First and foremost, our new brand honors our proud history and the dedicated employees who have helped make my grandfather’s dream a reality. At the same time, it underscores our innovative and forward-thinking spirit and helps ensure we are poised to keep building on that momentum.”
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 company is now applying decades of experience to flourish as a cheese maker, processor and product innovator.
An optimistic approach to innovation Product innovation is taking center stage in the company’s growth plans. As part of its anniversary celebration, 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,” says 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
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, along with Cello Whisps, made from award-winning Cello Parmesan, which were introduced last fall. Now the baked snacks will also be offered in Cello’s brand new Cheddar Cheese flavor.
“We are thrilled to offer snack lovers a preview of Cello Whisps’ new vibrant cheddar flavor at the Fancy Food Show this year,” says Ilana Fischer, vice president of innovation and strategy. “Cheddar Whisps, along with our popular Parmesan Whisps, demonstrate our success in delivering an addictive, gluten- and wheat-free, sugar-free, pure snack that contains only a single ingredient – our very own
With the opening of its first overseas offices in 2015, the Schuman Cheese business is primed for more growth. Several new products are in the pipeline for 2016, and strategic hires mean new talent is helping shape the future of the business. Members of the fourth Schuman generation are actively engaged in these developments, providing insight into younger generations through work on innovation strategies and developing relationships with import partners.