Cooper Sharp’s Moment

Move over, whiz.

Cooper Sharp is having a moment.

The American cheese has become a sought-after topping for cheesesteaks and other sandwiches in Philadelphia.

Cooper cheeses have been in Philly for more than a century.

But Philadelphia magazine credits the cheese’s recent rise to fame to Angelo’s – the perpetually popular pizza and sandwich shop with lines around the block.

Angelo’s lists Cooper Sharp by name, and its devoted fans have taken notice.

Suddenly, Cooper Sharp is topping sandwiches city-wide. After countless customers asked, John’s Roast Pork gave in and started offering it. It’s now part of Barclay Prime’s $140 cheesesteak.

American Cheese by Any Other Name

Sandwich shops are smart to capitalize on the Cooper Sharp cred. Details matter – especially when it comes to food and marketing. “Steak and cheese on a bun” doesn’t sound nearly as delicious as “100% shaved ribeye with melted Cooper Sharp served on a fresh-baked seeded roll.”

Research suggests name brand descriptors specifically make customers think more highly of the meal to come.

Even among those who love it, American cheese isn’t typically a selling point. Cooper Sharp takes a table stakes ingredient and turns it into a trending selling point.

It’s not all perception – it costs more than other American cheeses. It uses aged Cheddar in the recipe. Cooks say it is harder to work with. But the flavor – and demand – is worth it.  

For Cooper’s part, it’s taken smart steps to make the most of its exposure, including merch and a robust social media presence helping fans find and celebrate their products.  

And it’s having a business impact. Cooper’s brand manager Michelle Spoerl says sales are up 40% in Philadelphia year over year.