Cello's Cheese Triumphs at the 2025 American Cheese Society Competition
Schuman Cheese, a fourth-generation family-run business and renowned cheesemaker, has proudly announced remarkable achievements for its flagship brand, Cello, at the highly esteemed 2025 American Cheese Society (ACS) Competition. This prestigious event is recognized across the nation as one of the premier cheese contests, and Cello has once again shown its prowess by bringing home several awards. Specifically, six distinctions were awarded to various Cello cheese varieties, underscoring the brand's prominent position within the specialty cheese market.
Amongst the standout winners, Cello's 1st Place award went to its Classic Fontal—an exquisite representation of traditional Italian cheesemaking. Additionally, Cello's Asiago secured a commendable 3rd Place in the same category, showcasing the brand's ability to produce high-quality regional Italian cheeses. Further accolades include two 3rd Place awards in the Grating types category, attributed to Cello's 3-Year-Old Copper Kettle Parmesan and Artisan Parmesan, as well as award recognition in the Fresh Unripened Cheese with Flavor Added section where Cello's Maple Mascarpone claimed a 2nd Place.
The backbone of Cello cheese is its unwavering commitment to quality and innovation that has been a hallmark of Schuman Cheese for decades. Crafted at Lake Country Dairy in Turtle Lake, Wisconsin, Cello's cheeses are produced using milk sourced from three local family farms. The craftsmanship behind each wheel is led by the exemplary skills of Master Cheesemaker Christophe Megevand, ensuring that from traditional hard cheesemaking to creative flavored varieties, each product encapsulates a rich heritage of cheesemaking excellence.
Keith Schuman, the Business Unit Leader at Lake Country Dairy, expressed immense pride regarding the recognition received at this year's ACS Competition. He stated, "Our passion for elevating the cheesemaking craft shines through in every bite of Cello cheese. We are incredibly proud of the recognition received at this year's ACS Competition, which reinforces the exceptional quality and creativity that define the Cello brand."
These accolades from the ACS Competition add to a growing list of achievements for Cello and its parent company, Schuman Cheese. Notably, Cello has already made waves at the 2025 U.S. Championship Cheese Contest, where it swept the Parmesan category for two consecutive years.
As Schuman Cheese innovates within the specialty cheese space, they remain focused on delivering bold flavors and high-performance formats that resonate with today’s discerning consumers. Upcoming product offerings aim to capture changing tastes and preferences, while retaining their fundamental principles of quality and craftsmanship. To learn more about Schuman Cheese and its Cello cheese offerings, interested consumers can visit www.schumancheese.com or www.cellocheese.com.
Founded in New York in 1945, Schuman Cheese has continuously progressed through four generations of cheesemaking excellence, establishing enduring partnerships worldwide. Their long-standing legacy of integrity and commitment is exemplified in their premium cheese selections and reliable industry relationships. Today, Schuman Cheesemakers craft award-winning cheeses in Wisconsin, adding to their esteemed import business, which ranks as the number one importer of hard Italian cheeses in the United States. The team remains devoted to maintaining the standards set by Arthur Schuman, which have guided them for over 80 years.
Cello is recognized as a major contender in the specialty cheese industry, producing an array of cheeses from traditional favorites such as Parmesan, Asiago, and Romano to unique flavored varieties like hand-rubbed Fontina and Mascarpone. Distinctively, Cello is the only American cheesemaker currently employing traditional copper kettles for crafting hard Italian cheese. This traditional method significantly sets Cello’s Copper Kettle Parmesan apart from its counterparts. Cello’s dedication to time-honored techniques and superior quality has solidified its status as a frontrunner in the cheese sector.
Amongst the standout winners, Cello's 1st Place award went to its Classic Fontal—an exquisite representation of traditional Italian cheesemaking. Additionally, Cello's Asiago secured a commendable 3rd Place in the same category, showcasing the brand's ability to produce high-quality regional Italian cheeses. Further accolades include two 3rd Place awards in the Grating types category, attributed to Cello's 3-Year-Old Copper Kettle Parmesan and Artisan Parmesan, as well as award recognition in the Fresh Unripened Cheese with Flavor Added section where Cello's Maple Mascarpone claimed a 2nd Place.
The backbone of Cello cheese is its unwavering commitment to quality and innovation that has been a hallmark of Schuman Cheese for decades. Crafted at Lake Country Dairy in Turtle Lake, Wisconsin, Cello's cheeses are produced using milk sourced from three local family farms. The craftsmanship behind each wheel is led by the exemplary skills of Master Cheesemaker Christophe Megevand, ensuring that from traditional hard cheesemaking to creative flavored varieties, each product encapsulates a rich heritage of cheesemaking excellence.
Keith Schuman, the Business Unit Leader at Lake Country Dairy, expressed immense pride regarding the recognition received at this year's ACS Competition. He stated, "Our passion for elevating the cheesemaking craft shines through in every bite of Cello cheese. We are incredibly proud of the recognition received at this year's ACS Competition, which reinforces the exceptional quality and creativity that define the Cello brand."
These accolades from the ACS Competition add to a growing list of achievements for Cello and its parent company, Schuman Cheese. Notably, Cello has already made waves at the 2025 U.S. Championship Cheese Contest, where it swept the Parmesan category for two consecutive years.
As Schuman Cheese innovates within the specialty cheese space, they remain focused on delivering bold flavors and high-performance formats that resonate with today’s discerning consumers. Upcoming product offerings aim to capture changing tastes and preferences, while retaining their fundamental principles of quality and craftsmanship. To learn more about Schuman Cheese and its Cello cheese offerings, interested consumers can visit www.schumancheese.com or www.cellocheese.com.
Founded in New York in 1945, Schuman Cheese has continuously progressed through four generations of cheesemaking excellence, establishing enduring partnerships worldwide. Their long-standing legacy of integrity and commitment is exemplified in their premium cheese selections and reliable industry relationships. Today, Schuman Cheesemakers craft award-winning cheeses in Wisconsin, adding to their esteemed import business, which ranks as the number one importer of hard Italian cheeses in the United States. The team remains devoted to maintaining the standards set by Arthur Schuman, which have guided them for over 80 years.
Cello is recognized as a major contender in the specialty cheese industry, producing an array of cheeses from traditional favorites such as Parmesan, Asiago, and Romano to unique flavored varieties like hand-rubbed Fontina and Mascarpone. Distinctively, Cello is the only American cheesemaker currently employing traditional copper kettles for crafting hard Italian cheese. This traditional method significantly sets Cello’s Copper Kettle Parmesan apart from its counterparts. Cello’s dedication to time-honored techniques and superior quality has solidified its status as a frontrunner in the cheese sector.
Topics Consumer Products & Retail）
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