COOPER CHEESE. MAKING MENUS MORE AWESOME SINCE 1893.

But you don’t have to take our word for it. You’ll find Cooper on menus and family recipe cards across the Northeast. Here’s what a few of our most culinarily talented friends have to say about Cooper Sharp.

When we took over the menu at Fegley’s Bethlehem Brew Works, they whipped up some memorably delicious Cooper dishes. See what people said.

Michael Matey, owner of Matey’s Famous Steaks & Pizza, tells us what makes his award-winning Cooper Cheesesteak one of his most popular sandwiches.

 

PEOPLE JUST WON’T STOP TALKING ABOUT COOPER. WE’RE OKAY WITH THAT.

“Cooper has a ton more flavor than a white American. It just makes everything better”

-Michael, Owner of Matey’s Cheesesteaks

“[For sharp white American], I like Cooper.”

-Rachael Ray

“The foodies … they understand what Cooper is versus just traditional American cheese.”

-Jeff, Co-Owner of Bethlehem Brew Works

“My all-time favorite cheese.”

-Alyse Whitney, Bon Appétit

CHECK OUT THESE
TIPS FROM OUR
OWN CHEF COOPER

(YUP, THAT’S HIS ACTUAL NAME.)

"Order a pound or more of Cooper Cheese unsliced from the deli in order to shred, cube and dice at home for various recipe usages."
"To easily slice a pound or more sized chunk of Cooper Cheese, place a towel over the back of a kitchen knife, and then add even pressure while slicing down the cheese."
"When using Cooper Cheese in a recipe, keep the cheese chilled until ready to use to ensure proper firmness for slicing or shredding."