Cooper Sharp White American

Born in the late 19th century and perfected through decades of tradition, Cooper Sharp was created for those who demanded more from their melting cheese. While most American cheeses are mild to a fault, Cooper is made with hand-selected aged cheddar, giving it a distinctively bold, tangy kick that lingers long after the first bite. It’s the "C.V. Sharp" (Cooper Victory) that fueled a generation, and today, it remains the gold standard in the Di Bruno Bros. deli case.

Usage & Pairing Tips

In Philly, we know Cooper Sharp is the undisputed heavyweight champion of the "Whiz-free" elite cheesesteak, but its versatility doesn't stop at the Philly border.

The Grown-Up Grilled Cheese: Pair with thick-cut sourdough and a swipe of Dijon Mustard.

The Ultimate Burger: Drape a couple slices over a hot wagyu patty; it holds its shape just long enough to hug the meat before turning perfectly gooey.

Mac & Cheese: Shred it into your bechamel for a sauce that coats every noodle with a richness you simply can't get from standard cheddar.

Pairs well with: A crisp Pilsner, Di Bruno Bros. Crostini, or tucked inside a warm pretzel with a side of spicy brown mustard.

Quick Facts

Origin: USA (Pennsylvania Roots)

Milk Type: Pasteurized Cow's Milk

Age: Made with aged cheddar for a sharper profile.

Best For: Melting, slicing, and elevating the everyday sandwich.

Profile: Bold, salty, and deeply savory with a sophisticated "sharp" edge.

Texture: Incredibly creamy and velvety. It boasts a legendary meltability—turning into a molten masterpiece without ever becoming oily.

The Finish: A clean, tangy cheddar finish that elevates it far above standard processed varieties.

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