Schuman Cheeses Medal at U.S. Championship Cheese Contest
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.
Rumiano Launches First Products in New Performance Line
The Rumiano Cheese Company, California’s oldest family-owned cheese company, continues its centennial celebration with the launch of a new line of nutrient-rich products designed to boost energy and cognitive performance. From Natural Products Expo West, the company introduced the first two products in the line, Grass-Fed Ghee and Regen Butter.
Whether following the trendy low-carb Ketogenic diet or just looking to make healthier choices, both organic, non-GMO products offer key nutrients and natural inflammatory properties that support overall health and body function. Ingredients for Rumiano Grass-Fed Ghee and Regen Butter are sourced from family farms and foragers in the Pacific Northwest. Year-round access to pastures and natural grazing of coastal grasses in Northwest California allows the cows to roam freely. This environment makes for happy cows and some of the best-tasting, highest quality dairy products that have increased amounts of nutrients and are higher in both omega-3 fatty acids and beta-carotene.
Rumiano Grass-Fed Ghee, available in three flavors: plain, turmeric black pepper, and honey, is made from organic, highly-clarified, grass-fed butter. The clarified butter is slowly simmered until it reaches a rich, golden color and nutty aroma. During the process, casein and lactose are removed, making it suitable for those that are dairy intolerant. Each flavor-infused ghee is packed with vitamins, nutrients and healing properties. The shelf-stable superfood has a high smoke-point, which makes it ideal for both frying and sauteing.
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Rumiano Grass-Fed Ghee and Regen Butter will come in 10 ounce glass jars and will be available in late spring. “Ghee is an ancient staple that is gaining in popularity for its tremendous health benefits and versatility. And Regen Butter has incredible fat-fueling properties that greatly impact energy and clarity. We entered this new category due to the increased emergence of the high performance lifestyle and healthy, high-fat diets,” said Joe Baird, Rumiano Cheese Company’s Chief Executive Officer. “We have big plans to expand our portfolio of organic products and will be filling out our performance line later this year.”
Rumiano also recently launched two new products in its Organics line: Rumiano Raw Organic and Rumiano Organic Grated and Shredded Cups, and an entirely new line, Rumiano Redwood Coast.
Fiscalini Cheese Company Welcomes New Head Cheesemaker
By Lorrie Baumann
Alex Borgo has joined Fiscalini Cheese as its new Head Cheesemaker. Borgo succeeds Mariano Gonzalez, who has moved on to become the Head Cheesemaker at Grafton Village Cheese in Vermont. Borgo came to Fiscalini Cheese, which specializes in aged cheeses and the company’s internationally renowned Clothbound Cheddar, all made with milk from the California company’s dairy herd, from Marin French Cheese, which specializes in soft-ripened cheese made in the French tradition. Although Borgo will have to make some adjustments in his thinking to adapt to the Fiscalini cheeses, he doesn’t anticipate that he’ll have much difficulty with that, he said. “I’ve been in the business for a long time,” he said. “I’ve been in this business for a very long time, and I know what I’m capable of and what I can bring to the table.”
Previous to his employment at Marin French Cheese, Borgo worked as a fifth-generation cheesemaker in his family’s business in Canada. “I started making cheese when I was 10,” he said. “I started making brie when I was 18…. My dad has some aged cheeses, and the process we do in vats here – even mozzarella – is similar, although with different cultures and different temperatures. I’m not walking into something blind.”
From there, he pursued a career playing baseball, and then upon his return to the family business, went to study cheesemaking in Europe, where he met Marin French Cheese’s previous owner, who recruited him to come and work in California. He stayed there for 11 years before moving on to Fiscalini upon Gonzalez’s departure.
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She doesn’t have any qualms about Borgo’s ability to carry on the standards of cheesemaking excellence set by Gonzalez, whose Fiscalini Bandage-Wrapped Cheddar has three times been named the world’s best cheddar at the World Cheese Awards and is the only American cheddar to win the award. “Our small team of cheesemakers has over 20 years combined experience with Fiscalini,” she said. “We are confident we will be able to continue crafting and aging our award-winning products without complication.”
Fiscalini Cheese produces a signature line of three raw milk cheese varieties made in wheel form, ranging from 30 to 60 pounds. Those include Bandage-Wrapped Cheddar, which is aged for 14 months; San Joaquin Gold, which is a hard Italian-style cheese aged 12 months; and Lionza, a Swiss Alpine-style cheese aged for six months. The company also makes a traditional mild block cheddar and a variety of flavored cheddars. “Mariano Gonzalez helped to develop all these cheeses and put us on the map, and for that we are very grateful,” Genasci said.
For the future, in addition to the possibility of moving into cheeses similar to the soft-ripened varieties with which Borgo has recent experience, Fiscalini Cheese is also looking at the possibility of developing other products to use more of the milk produced by the company’s 1,500 dairy cows. The company currently uses about 10 percent of its milk to make its cheeses and sells the other 90 percent to a local milk processor. “There is plenty of opportunity in not only the cheese category, but in the broader dairy category,” Genasci said. “Sky is the limit!”
