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Schuman Cheese Celebrates Wins at World Championship Cheese Contest

Schuman Cheese Celebrates Wins at World Championship Cheese Contest


FAIRFIELD, NJ
Monday, March 12th, 2018

Schuman Cheese has a few new accolades to add to its team’s achievements, coming home from the World Championship Cheese Contest with seven new medals.

Among its victories, the company’s flagship brand, Cello, earned “Best in Class” honors in the Aged Asiago category, as well as medals in other categories, according to a press release.

“Earning another Best in Class award for our flagship Cello brand is a real testament to the high quality standards and dedication that our expert team put into making our exceptional cheeses,” said Executive Vice President of Sales, Marketing, and Customer Service Jim Low. “This year’s competition was the biggest yet, so it’s even more gratifying to know that our Cello and Yellow Door Creamery brands continue to rank among the world’s most celebrated cheeses.”

Cello Aged Asiago

As we reported previously, the contest saw a record-breaking 3,402 entries spanning the globe. In addition to Cello’s success, Schuman’s Yellow Door Creamery picked up a silver medal for Tuscan Hand-Rubbed Fontina with recognition in several other categories.

See below for details of the company’s winning cheese brands:

  • 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.
  • 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.

Tuscan Fontina

All winning entries were made at Schuman’s Lake Country Dairy, which opened in 2006. The company credits rich pastures, pure, fresh water, and the careful husbandry of a select group of family farmers, for some of the best milk from Wisconsin’s dairyland going into every wheel. Schuman Cheese opened in 1945 with a singular passion: to make great specialty cheeses.

Congratulations to the Schuman team on these honors!

Schuman Cheese


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