Schuman Cheese has continued its tradition of excellence with a span of recent wins and awards from the U.S. Championship Cheese Contest. The company brought home three Best of Class awards and one third place award at the event.
“Having not just one but two of our entries earn recognition among the top 20 finalists is truly an honor,” said, Christophe Megevand, Head Cheesemaker for Schuman Cheese. “Seeing a new product like our Hand Rubbed Fontina so warmly received alongside a more traditional flavor like our Montforte Bleu is tremendously exciting for our cheese making teams. It shows an appetite for innovation and new ideas, which is really inspiring for us.”
The competition was held over March 7-9 in Green Bay, Wisconsin, between 2,303 entries. At the top of the docket for the company was a Best of Class selection, and top-20 finalist distinction, for Yellow Door Creamery’s Hand Rubbed Fontina. According to a press release, the winning selection was the Harissa Hand Rubbed Fontina, which offers a smoky blend of chili, cumin, and caraway seed to pair with the rich and nutty flavor of Fontina.
Schuman Cheese also earned Best of Class honors in the Blue Veined Cheeses category with its Montforte Bleu Wheel. This savory and tangy cheese, crafted in old-world traditions, is enhanced by its signature blue marble veining, which gives it smooth and creamy undertones. The selection was also named a top 20 finalist.
The company’s Cello Shredded Parmesan was also awarded a win in the Open Class Shredded Cheese, Flavored & Unflavored category. The deep, nutty, caramel character of this cheese is the result of 12-plus months of natural aging that each wheel undergoes to reach maturity.
Schuman Cheese also earned a third place award in the Parmesan category with the Cello Copper Kettle Parmesan. The rich and nutty cheese is made in traditional copper kettles and aged for over 20 month. Its crunchy texture and robust favor are the result of high-quality ingredients, bringin in natural sea salt and aging in a temperature-controlled environment. Each wheel is hand-selected after its taste reaches peak perfection.
This year marked the 19th biennial U.S. Championship Cheese Contest, hosted by the Wisconsin Cheese Makers Association. Entries were evaluated throughout the 100 classes for flavor, body and texture, salt, color, finish, packaging, and other attributes by the team of skilled technical judges.
What wins will Schuman Cheese scoop up next? Deli Market News will report as we find out.
