Cello Shines at American Cheese Society with Multiple Awards

Cello's Impressive Achievements at the American Cheese Society Competition

Schuman Cheese, a dedicated family-owned cheesemaker, proudly announces that its flagship brand, Cello, has achieved significant recognition at the American Cheese Society Competition. This esteemed event is one of the most respected cheese contests across the nation.

Celebrating Cello's Award-Winning Cheeses

This year, Cello demonstrated its dominance in the specialty cheese category, with six of its exquisite cheeses garnering notable awards. These accolades underscore Cello's commitment to delivering outstanding quality and innovation in cheesemaking.

Among the distinguished award winners were:

• HD: Traditional Regional Italian Cheeses
• 1^st Place: Cello Fontal
• 3^rd Place: Cello Asiago
• HA: Grating Types
• 3^rd Place: Cello 3 Year Old Copper Kettle Parmesan
• 3^rd Place: Cello Artisan Parmesan
• 3^rd Place: Cello Romano
• KA: Fresh Unripened Cheese with Flavor Added
• 2^nd Place: Cello Maple Mascarpone

The Tradition and Craftsmanship Behind Cello Cheeses

Each Cello cheese is crafted at Lake Country Dairy, where the legacy of cheesemaking combines with modern techniques. The cheeses are made using milk from three local family farms, overseen by Master Cheesemaker Christophe Megevand. This unique approach results in a diverse range of cheeses, from hard Italian classics to innovative flavored varieties and grated blends.

Keith Schuman, Lake Country Dairy Business Unit Lead, expressed pride in the recognition from the ACS Competition. He stated, "Our passion for elevating the cheesemaking craft shines through in every bite of Cello cheese, reinforcing the creativity and exceptional quality that define our brand."

These accolades add to Cello's impressive collection of awards, further establishing its reputation in the cheese community. Recently, Cello achieved great success at the U.S. Championship Cheese Contest, winning the Parmesan category for two consecutive years.

Innovation in the Specialty Cheese Space

As Schuman Cheese continues to explore new trends and flavors in the specialty cheese market, its commitment to excellence remains unwavering. The company strives to deliver bold flavors and high-performance cheese options tailored to modern consumer preferences.

About Schuman Cheese and Cello

Schuman Cheese's Legacy

Founded in 1945, Schuman Cheese has dedicated itself to perfecting cheesemaking for over four generations. The company has built lasting relationships and set high standards in the industry, reflecting its commitment to integrity and quality. Today, the brand is a leading importer of hard Italian cheeses in the country, proudly crafting its well-regarded cheeses in Wisconsin.

Cello's Unique Offerings

Cello stands out in the specialty cheese world, producing a wide variety of cheeses including traditional favorites like Parmesan and unique hand-rubbed varieties. With a focus on traditional methods, such as crafting hard Italian cheeses in copper kettles, Cello maintains its reputation for excellence and innovation.

Frequently Asked Questions

What awards has Cello recently won?

Cello received multiple accolades at the American Cheese Society Competition, showcasing its exceptional cheeses.

Where are Cello cheeses made?

Cello cheeses are crafted at Lake Country Dairy, utilizing milk from local family farms.

Who is the Master Cheesemaker behind Cello?

Master Cheesemaker Christophe Megevand oversees the production of Cello cheeses.

What is Schuman Cheese known for?

Schuman Cheese is recognized for its high-quality cheeses and as a leading importer of hard Italian cheeses in the United States.

What distinguishes Cello's cheeses?

Cello is unique for its traditional cheesemaking methods, particularly the use of copper kettles in producing its award-winning cheeses.

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