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Schuman Cheese Wins Award for World's Best Parmesan for Third Consecutive Year; Allison Schuman and Christophe Megevand Comment

Schuman Cheese Wins Award for World's Best Parmesan for Third Consecutive Year; Allison Schuman and Christophe Megevand Comment


FAIRFIELD, NJ
Monday, April 1st, 2024

Schuman Cheese’s Cello Copper Kettle Parmesan is sporting a flashy new medal as the cheese was recently named the world's best Parmesan at the 35th biennial World Championship Cheese Contest. After securing first place at the 2023 U.S. Cheese Championship and the 2022 World Cheese Championship, this is the third consecutive year that Cello has taken home an award for the prestigious competition.

Allison Schuman, Chief Revenue Officer, Schuman Cheese"We are very proud our Parmesan has received this recognition as a beacon of quality and craftsmanship," stated Allison Schuman, Chief Revenue Officer at Schuman Cheese. "Achieving this prestigious award for the third consecutive year shows how Schuman Cheese is successfully marrying Italian cheese-making traditions with American innovation at our Lake Country Dairy plant."

As a recent press release explained, this coveted achievement underscores Schuman Cheese's commitment to delivering exceptional quality and flavor through its diverse range of premium cheeses for every palate. With flagship brands like Cello Cheese leading the way, Schuman Cheese continues to elevate industry standards and delight cheese enthusiasts worldwide.

Schuman Cheese’s Cello Copper Kettle Parmesan is sporting a flashy new medal as the cheese was recently named the world's best Parmesan at the 35th biennial World Championship Cheese Contest

Including its Best of Class for Parmesan win, Cello won seven awards at the World Cheese Championship 2024:

  • Best of Class for Parmesan - Cello Copper Kettle Parmesan
  • Best of Class for Asiago - Cello Asiago
  • Best of Class for Semi Soft Cheese Flavored - Cello Asiago Black Pepper & Garlic Rubbed Fontal
  • Second Place for Parmesan - Cello Copper Kettle Parmesan
  • Second Place for Hard Cheeses Flavored - Cello Black Pepper & Garlic Rubbed Asiago
  • Third Place for Semi Soft Cheese Flavored - Cello Smoky Pepper Rubbed Fontal
  • Third Place for Semi Soft Cheese Flavored - Cello Asiago Asiago

Christophe Megevand, Master Cheesemaker, Schuman Cheese"The heart of our success lies with our ingredients and processes at our Lake Country Dairy cheesemaking facility," said Master Cheesemaker Christophe Megevand. "We start with fresh milk from local family farms committed to quality and cow comfort. Then through a combination of old-world techniques with new-world innovation, we create some of the finest American made Parmesan."

The 35th biennial World Championship Cheese Contest was held in Madison, Wisconsin, this year, hosted by the Wisconsin Cheese Makers Association. The event featured over 3,000 entries of cheese, yogurt, butter, and other dairy products from 25 countries worldwide. To read more about this recent win, click here.

Stay tuned as DMN continues to report on this global event!

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