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Schuman’s Cello Cheese Receives Medals At Wisconsin Cheese Contest

Cello cheese

Last updated on March 15th, 2019 at 01:14 pm

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.

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