Schuman Cheese Celebrates World Championship Honors
Seven new medals prove Schuman Cheese continues to earn its reputation as a world-class cheese maker. Schuman’s flagship brand, Cello, earned Best in Class honors in the Aged Asiago category, as well as medals in other categories. Meanwhile, Schuman’s Yellow Door Creamery picked up a silver medal for Tuscan Hand-Rubbed Fontina. Both brands earned recognition in several other categories, as well.
All winning entries were made at Schuman’s Lake Country Dairy, which Schuman Cheese opened in 2006 with a singular passion: to make great specialty cheeses. Thanks to rich pastures, pure, fresh water and the careful husbandry of a select group of family farmers, the very best milk from Wisconsin’s dairyland goes into every wheel.
The result is a family of highly awarded cheeses, including these winners from among this year’s record-breaking 3,402 entries in the World Championship Cheese Contest:
Cello Asiago proves that some things truly do grow better with age. Aging for 10 months, a bit longer than most, results in a superior, traditional smooth and balanced flavor. Cello Asiago took Best in Class honors in the Aged Asiago category, while a Cello Extra-Aged Asiago wheel earned third place in the category.
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Every wheel of Cello Artisan Parmesan is brined, hand-turned and shelf-cured for optimal quality and a complex flavor composition that is truly a delicious work of art. In the Parmesan category, Cello Artisan Parmesan earned a silver medal, while Cello Organic Copper Kettle Parmesan rounded out the category with a bronze medal.
The heritage of Italian cheese making – hand-crafting, brining and careful shelf-curing – gives Cello Fontal its smooth, creamy texture and mild, slightly sweet flavor. It also gave Schuman Cheese a silver medal in the Open Class for Semi-Soft Cheeses.
Schuman Cheese’s Yellow Door Creamery brand encourages people to enjoy the amazing range of flavors possible with cheese. The Yellow Door Creamery Hand-Rubbed Fontina line continues to validate this award-worthy concept with its robust rubs hand-smeared on wheels of creamy fontal cheese. The Tuscan variety (a rub of classic Italian herbs and spices) earned silver in the Open Class for Flavored Semi-Soft Cheeses, while Bergamot & Hibiscus (a custom bergamot and hibiscus spice blend) earned a bronze medal.
Esquirrou Named 2018 World Champion Cheese
A hard sheep’s milk cheese called Esquirrou, made in France at Mauleon Fromagerie by Michel Touyarou and imported by Savencia Cheese USA of New Holland, Pennsylvania has been named the 2018 World Champion Cheese.
Earning an impressive score of 98.376 out of 100, Esquirrou (pronounced ehs-keer-oo) bested a record-breaking 3,402 entries in the 2018 contest. Esquirrou is crafted in the Pyrénées region of France, aged no less than 90 days, and features nutty notes and a toasted wheat aroma.
First runner-up in the contest, with a score of 98.267, is Arzberger Ursteirer, a hard cow’s milk cheese aged in a silver mine made by Franz Moestl and Team of Almenland Stollenkäse in Austria. Mont Vully Bio, a raw milk cheese washed with Pinot Noir wine, made by Ewald Schafer of Fromagerie Schafer in Switzerland earned the second runner-up position with a score of 98.256.
“We salute World Championship Cheese Contest winners for their innovation and commitment to excellence in their craft,” said John Umhoefer, Executive Director for the Wisconsin Cheese Makers Association, which hosts the biennial competition.
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Among American states, Wisconsin dominated the competition with 47 gold medals. Idaho, New York, and Vermont tied in the state rankings with six gold medals. Cheesemakers in New Jersey earned four top spots.
The World Championship Cheese Contest, initiated in 1957, is the largest technical cheese, butter, and yogurt competition in the world. A team of 56 internationally-renowned judges technically evaluated all entries over the three-day competition held in Madison, Wisconsin.
For more information on the contest, as well as complete results for all entry classes and contest photos, visit www.WorldChampionCheese.org.
Five Wisconsin Cheesemakers Named Finalists at 2018 World Championship Cheese Contest
For the past two days, a judging pool of 53 cheese graders, dairy scientists and industry experts from around the world have sampled cheeses from 26 countries and 32 states, narrowing down a list of 3,402 entries to 20 finalists.
Five Wisconsin cheeses, including two from Master Cheesemaker Mike Matucheski of Sartori Cheese, are in consideration to be named the 2018 Grand Champion. Wisconsin finalists include:
English Hollow Cheddar
Class 4: Cheddar, Aged One to Two Years
Maker: Maple Leaf Cheesemaking Team
Maple Leaf Cheesemakers, Inc.
Monroe, Wisconsin
Maple Leaf English Hollow Cheddar is aged at least 12 months to develop a complex, nutty flavor.
Mild Gouda
Class 39: Mild Gouda
Maker: Eric Steltenpohl
Saxon Cheese, LLC
Cleveland, Wisconsin
Saxon Gouda has a creamy, smooth texture and sweet, rich milky flavor.
Sartori Reserve Espresso BellaVitano
Class 69: Open Class: Flavored Cheeses with Sweet or ‘Dessert’ Condiments
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Sartori Company
Antigo, Wisconsin
Wheels of Sartori Espresso BellaVitano® are hand-rubbed with freshly roasted espresso adding a sweet finish to the cheese.
Cave Aged Chandoka
Class 102: Surface (Mold) Ripened Mixed Milk Cheeses
Maker: David Rogers and Team LaClare
LaClare Family Creamery
Malone, Wisconsin
Bandage-wrapped in linen and aged for a minimum of six months, this cow and goat milk cheddar is bold, tangy and fruity.
Sartori Limited Edition Pastorale Blend
Class 103: Hard Mixed Milk Cheeses
Mike Matucheski and Erin Radtke
Sartori Company
Antigo, Wisconsin
Sartori Pastorale Blend® is made with cow’s and sheep’s milk. The wheels are hand-dusted with paprika resulting in a creamy, earthly flavor and slightly smoky finish.
The 2018 Grand Champion will be announced at 8:15 p.m. CT this evening at the Monona Terrace in Madison, Wisconsin. The announcement can be viewed via Facebook Live on World Championship Cheese Contest Facebook Page.
