Alouette Introduces New Light Spinach & Artichoke Spreadable CheeseAlouette® Cheese announced the introduction of their new All-Natural Light Spinach & Artichoke Spreadable Cheese just in time for summer.  The new product offers a lighter version of the popular All-Natural Spinach & Artichoke Spreadable Cheese with less the calories and fat. The new Light Spinach & Artichoke is available in specialty cheese cases across the country and retails for $5.49.

“We are very excited to introduce our newest light variety to our product line,” said Brand Director, Rafael Lampon. “Consumers are constantly looking for healthy alternatives to their favorite products. We are thrilled to offer our second favorite flavor of spreadable cheese with 50 percent less fat and 30 percent less calories with the same creamy texture and superb taste of Alouette Cheese.”

The new Light Spinach & Artichoke Spreadable Cheese is loaded with spinach and artichoke offering a great snack filled with vegetables.  The new cheese offers several positive health attributes:

  • All-Natural ingredients
  • 50% less fat than regular spreadable cheese
  • 30% less calories
  • Gluten-Free
  • Low glycemic index – perfect for those with a low glycemic diet

Greg Gable, Executive Chef for Alouette, has created new recipes and serving suggestions incorporating the new Light Spinach & Artichoke. Alouette also offers recipes, serving suggestions, entertaining tips and nutritional values on www.alouettecheese.com.  

About Alouette

The Alouette® brand has grown over the years, extending its unique line of cheeses to include a wide variety of Alouette® Spreadable Cheese flavors as well as other specialty cheese products, such as the 2010 Chef’s Best® award-winning Alouette® Baby Brie. Today, Alouette® is a leading brand in the Specialty Cheese Category in the United States and is the #1 brand of Premium Spreadable Cheese.

The Chef’s Best Award for Best Taste is awarded to the brand rated highest overall among leading brands by independent professional chefs. For more information regarding American Culinary Chef’s Best, visit www.chefsbest.org.

About Chef Greg Gable

Chef Greg Gable joined Alouette in 2007 as Executive Chef.  Gable first acquired critical acclaim during his 13 years at Le Bec Fin, one of Philadelphia’s finest dining institutions. He has also received several accolades, such as the Philadelphia Inquirer’s 3 Bells Award of Excellence and the Wine Spectator Award of Excellence.  Gable is a graduate of the Culinary Institute of America in Hyde Park, N.Y.



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