Schuman Cheese acquires Trugman-Nash from Allied Dairy

USA – Schuman Cheese, a fourth-generation, family-owned cheese manufacturer based in New York, has acquired Trugman-Nash from Allied Dairy. 

The transaction adds a wide range of high-quality Cheddar products to Schuman’s portfolio, including the popular Australian brand Old Croc. 

The financial details of the acquisition remain undisclosed.

The strategic move is set to bolster Schuman Cheese’s position in the specialty cheese sector, providing exclusive U.S. distribution rights for the Organic Herd British Cheddar range, produced by the Organic Milk Suppliers Cooperative. 

Ian Schuman, the import business manager at Schuman Cheese, expressed enthusiasm about the acquisition.

“We are excited to bring these outstanding Trugman-Nash brands into the Schuman Cheese family,” he said.

“This acquisition strengthens our position in the specialty cheese market by adding to our best-in-class portfolio of imported cheeses from exceptional partners all over the world.”

The acquisition will see Schuman Cheese maintain Trugman-Nash’s established retail channels to ensure a smooth transition for its customers. 

Schuman Cheese’s Chief Revenue Officer, Allison Schuman, highlighted Old Croc’s growth under Allied Dairy as a driving factor for the acquisition: 

“Part of what made this acquisition so exciting was the remarkable growth of the Old Croc brand, thanks in large part to the excellent work of Allied Dairy Inc.”

Founded in 1945, Schuman Cheese is known for its range of specialty cheeses and its partnerships with global brands. 

Earlier in June, Schuman Cheese teamed up with Dutch dairy company Westland to promote the Old Amsterdam Gouda brand in North America. 

The collaboration was intended to expand Old Amsterdam’s reach in the U.S. market, utilizing Schuman Cheese’s established distribution network.

The acquisition aligns with the current growth trajectory in the specialty cheese market, which was valued at US$140.5 billion in 2023. 

The industry is expected to grow at a compound annual growth rate (CAGR) of 4.8% to reach US$195 billion by 2032, driven by rising consumer interest in natural, artisanal flavors. 

Specialty cheese production, which has roots in the farmstead cheese-making traditions brought to America by European immigrants, has become the fastest-growing segment of the U.S. cheese market. 

While the United States now accounts for roughly a quarter of global cheese output, much of it produced in large factories, specialty cheese is still crafted in small, open-vat facilities. 

Despite their size, these small operations adhere to rigorous inspection and quality standards to ensure safety and quality.

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