Schuman Cheeses Medal at U.S. Championship Cheese Contest

Published March 11, 2019

Cello rocked its appearance at this year’s U.S. Championship Cheese Contest. Schuman Cheese’s flagship brand nabbed three medals, while a standout 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, Schuman Cheese Executive Vice President of Sales and Marketing. “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.”

The wins come on the heels of Cello’s rebrand, which debuted earlier this year and celebrates the flavors and notes of an exceptional cheese that engage the senses, much the same way it feels when discovering a new favorite song. From classic Italian cheeses like Parmesan, Romano, Asiago and Fontal to the distinctive flavors of award-winning Copper Kettle, Cello is a new riff on Old World cheese making, with each cheese being a new discovery to add to the playlist.

Schuman Cheese honorees at this year’s U.S. Championship Cheese competition include:

Cello Copper Kettle – Parmesan, Second: A one-of-a-kind cheese with an exclusive recipe that’s cooked in copper vats and aged for 16 months. This imparts a unique flavor and gives Cello Copper Kettle its distinctive, slightly pinkish tone.
Cello Parmesan – Parmesan, Third: Designed for the unique conditions of the Lake Country region, and created using select cultures. Aging for 12 months results in a complex flavor composition that is truly a delicious work of art.
Cello Shredded Italian Cheese Blend – Open Class Shredded Cheese Blends, Third: A trio of the sweet, nutty and sharp flavors of Cello Parmesan, Romano and Asiago cheeses blended perfectly for an array of culinary applications.
Belloux “Redhead” – Washed Rind/Smear Ripened Soft Cheeses, Second: From Schuman’s Yellow Door Creamery Alpine line, this Belloux is an approachable take on Reblochon, with an earthy and herbal aroma, complemented by a fruity and nutty flavor.

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This year marked the 20th biennial U.S. Championship Cheese Contest, which is 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.