Dairy Northeast Suppliers

Schuman’s Cello Cheese Receives Medals At Wisconsin Cheese Contest

Cello cheese

Schuman Cheese’s flagship brand, Cello Cheese, received three medals at this year’s U.S. Championship Cheese Contest. A cheese from its Yellow Door Creamery line also placed in the competition, held March 5-7 in Green Bay, Wisconsin.

“What makes these awards most exciting is the knowledge that we earned a place in the spotlight in a year when the volume of entries was so incredible,” said Jim Low, EVP of sales and marketing at Fairfield, New Jersey-based Schuman Cheese. “It’s an honor to see the work we’ve poured into the Cello brand earn a prominent place not once, but three times, in such a prestigious crowd.”

Honorees from Schuman Cheese at this year’s competition include:

  • Second place: Cello Copper Kettle-Parmesan—cooking in copper vats and aging for 16 months imparts flavor and gives a pinkish tone.
  • Third place: Cello Parmesan-Parmesan—created using select cultures and aged for 12 months.
  • Third place: Cello Shredded Italian Cheese Blend, Open Class Shredded Cheese Blends—sweet, nutty and sharp flavors of Cello Parmesan, Romano and Asiago cheeses.
  • Second place: Belloux “Redhead”-Washed Rind/Smear Ripened Soft Cheeses—Schuman’s Yellow Door Creamery Alpine line has an earthy and herbal aroma with a fruity and nutty flavor.

This year marked the 20th biennial U.S. Championship Cheese Contest hosted by the Wisconsin Cheese Makers Association. A record-breaking 2,555 entries across 116 classes were evaluated by a team of skilled technical judges selected from across the country in areas such as flavor, body and texture, salt, color, finish, packaging and other appropriate attributes.

About the author

Kristen Brissette

Kristen lives on Cape Cod and enjoys working in the food industry. She loves attending food shows and meeting others in the field.

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