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.