From the producers:
"Sliced from the block without cutting corners, New School American Cheese is finally American Cheese done right. Made in small batches from simple ingredients like aged cheddar, cream, and real butter, there is no better-tasting or melting American cheese in the market."
Chef Eric Greenspan has spent the better part of his 25-year culinary career as a nationally recognized champion of American comfort food. While his experience in the world’s most renowned Michelin-starred kitchens catapulted his own restaurant career, his critically acclaimed grilled cheese sandwiches put him on the global map as a leader in modern comfort food. He strives to elevate American cuisine with unique flavor combinations, premium ingredients, and refined techniques, creating a new class of classics.
Through this journey, Greenspan found himself increasingly frustrated with one of his go-to ingredients. The lack of evolution and improvement of this beloved staple was perplexing, and he found himself dreaming of a premium option. And just like that, the idea for New School American Cheese was born.
Greenspan found a partner in longtime friend Alan Leavitt, an esteemed veteran of the consumer product space with a passion for entrepreneurial endeavors. The duo aligned on the goal of introducing an American cheese that chefs and home cooks alike could finally be proud to serve and enjoy.
Over the next five years, Alan and Eric painstakingly immersed themselves in every aspect of the American cheese-making process. They sourced quality ingredients never considered in existing American cheese products, such as aged cheddar, real cream, and butter. They constantly tinkered with the recipe to ensure the best flavor and highest performing melt, maintaining the gooeyness everyone knows and loves in a cleaner offering that tastes less like plastic and more like fine cheese.
Through perseverance and a commitment to excellence, Greenspan and Leavitt have created what they believe to be the most premium American cheese ever produced. New School represents a pride in craftsmanship and a community of the world’s most creative cooks, constantly evolving the definition of great American food.
- Country of Origin
- United States
- Country of Manufacture
- United States
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
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