Danny DiGiampietro, owner of Angelo’s Pizzeria in South Philadelphia, admits that Cooper Sharp cheese is a pain to work with, but its positives are hard to ignore, writes Michael Klein for The Philadelphia Inquirer. 

“You put it on the slicer and it sticks to everything. When you stack it up, if it’s not cold enough, it’s just a pain in the [butt] from start to finish, from slicing it to picking it up and using it and putting it on a steak,” DiGiampietro said about the cheese.

It’s also more expensive than other deli American cheeses.

However, the reasons to use this particular cheese are clear as day.

“When it’s melted just right, it’s perfect on a cheesesteak,” said DiGiampietro. 

Others are in agreement with this point. 

Mark Twersky, chef at Barclay Prime in Rittenhouse Square, recently made headlines for using the cheese on its $140 cheesesteak in an attempt to give it more of a true Philly feel and taste. 

The Cooper Brand has been around since 1893, but the company didn’t move to Philadelphia until 1918. 

Today, the cheese is becoming widely known as more delis and restaurants use it to enhance the Philly sandwich staple known as cheesesteaks. 

Read more about the lore of Cooper Sharp cheese at The Philadelphia Inquirer. 

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