#USA #Cello Cheese #Schuman Cheese #Fairfield #Parmesan Awards

Schuman Cheese Triumphs at the 2025 US Championship Cheese Contest

Schuman Cheese, a prestigious cheesemaker with four generations of craftsmanship under its belt, is basking in glory after a stellar performance at the 2025 US Championship Cheese Contest. Known for their commitment to quality and innovation, the company's flagship brand, Cello, has once again proven its dominance in the cheese industry, notably in the Parmesan category.

For the second year running, Cello swept the Parmesan class, securing first place with its Cello Organic Copper Kettle Parmesan, followed by Cello Copper Kettle Parmesan in second place, and Cello Parmesan nabbing third. This impressive achievement comes from a pool of over 2,400 entries, highlighting Schuman Cheese’s place at the forefront of cheese-making excellence. But the accolades do not stop there; Cello also garnered six Best of Class awards and additional placements across various categories, confirming their reputation as a leader among cheesemakers in the U.S.

Commitment to Excellence

Located in the dairy-rich area of Turtle Lake, Wisconsin, Lake Country Dairy, which produces Cello cheeses, thrives on the heritage of traditional cheesemaking practices. Master cheesemaker Christophe Megevand emphasizes the importance of using the freshest milk sourced directly from three local family farms, ensuring each wheel of cheese is crafted meticulously. The adherence to time-honored methods not only enriches the flavor profiles of their cheeses but also enhances the texture, appealing to the discerning cheese lover.

In the Parmesan category alone, the competition results were nothing short of spectacular:

• - Best of Class: Cello Organic Copper Kettle Parmesan
• - Second Place: Cello Copper Kettle Parmesan
• - Third Place: Cello Parmesan

Beyond Parmesan, Cello excelled in other cheese varieties as well. This included noteworthy performances in different categories such as Asiago, where Cello Asiago won Best of Class, and various classes of grated and soft cheeses.

Passionate about Craftsmanship

Keith Schuman, the Lake Country Dairy Business Unit Lead, articulated the significance of these recognitions: “For 80 years, we have been dedicated to elevating the art of cheesemaking, and these awards are a direct reflection of our team's unwavering passion and unmatched expertise.” The back-to-back wins in the Parmesan category not only underscore the company's craftsmanship but also its enduring legacy in the cheese industry.

As Schuman Cheese looks ahead, the focus remains on continuing to innovate while maintaining the high standards and exceptional flavors that are synonymous with the Cello brand and their extensive portfolio of cheeses. Upcoming product releases promise unique formats and flavors that are set to raise the bar even higher in the cheese market.

For more information about Schuman Cheese and the remarkable Cello brand, visit www.schumancheese.com or www.cellocheese.com.

About Schuman Cheese

Founded in 1945, Schuman Cheese has spent decades honing the art of cheesemaking while cultivating strong relationships worldwide. Over the generations, the family has set a benchmark for integrity and quality, earning the trust and loyalty of cheese enthusiasts and industry partners alike. Today, their skilled team produces world-class cheeses in Wisconsin and is recognized as the leading importer of hard Italian cheeses across the nation. As a pioneer in the cheese industry, Schuman Cheese continuously embraces innovation while respecting traditional methods.

About Cello

Cello has made a lasting mark in the specialty cheese sector, offering a wide range from classic like Parmesan and Asiago to unique flavors like hand-rubbed Fontina and Mascarpone. Being the only American cheesemakers crafting traditional hard Italian cheese in copper kettles has given Cello a distinctive edge. This dedication to exceptional quality ensures that Cello remains a celebrated brand in the world of cheese, appealing to both connoisseurs and casual consumers alike.