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Schuman Cheese Snags Multiple Awards at U.S. Championship Cheese Contest

Schuman Cheese Snags Multiple Awards at U.S. Championship Cheese Contest

Monday, March 11th, 2019

Schuman Cheese is racking up the accolades this month—earning a slew of U.S. Championship Cheese Contest awards at this year’s 20th biennial edition of the Greenbay, Wisconsin-based event. The fourth-generation cheese provider’s flagship Cello brand nabbed three medals—and a standout cheese from its Yellow Door Creamery line also placed in the competition.

Jim Low, EVP, Sales & Marketing, Schuman Cheese“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, in a press release. “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.”

Schuman Cheese’s award-winning cheeses were selected from a field of 2,555 entries across 116 classes. Entries 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.

Schuman Cheese's flagship Cello brand nabbed three medals

Winners included:

  • 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: A fun riff on 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

The company’s outstanding performance at the U.S. Championship Cheese Contest comes hot off the heels of Cello’s rebrand earlier this year. The rebrand is, according to the company’s press release, intended to celebrate 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.

For more dairy, deli, bakery, and specialty food news, keep reading Deli Market News.

Schuman Cheese

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