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Schuman Cheese Facility Earns Top Billing from Dairy Foods Magazine


(Fairfield, New Jersey) Lake Country Dairy, the home of Schuman Cheese’s Cello and Yellow Door Creamery brands, has been recognized as the 2018 Dairy Plant of the Year by Dairy Foods magazine. The creamery, located in Turtle Lake, Wisconsin, collected 3,500 votes in a poll on the magazine’s website to nudge aside 12 competing dairy facilities.

At Lake Country Dairy, talented cheesemakers rely on Old World practices that date back centuries, like traditional copper vats that elicit the signature flavor of the highly decorated Copper Kettle Parmesan. Seamlessly blending art and science, they also push the envelope with cheeses that inspire consumers to expand their cheese horizons, like the Alpine Collection, which gives a nod to cheeses common to the Alpine region in Europe while adding an infusion of fresh Wisconsin flavor.

“Lake Country Dairy is one of the places where our deep love of great cheese is most evident,” said Neal Schuman, CEO. “There’s plenty of skill and artistry that goes into the cheeses we make, but it’s the passion that our cheesemakers put into every wheel that make it a truly extraordinary creamery.”

Schuman Cheese acquired the 130,000-square-foot Lake Country Dairy in 2006 and today makes many of its most acclaimed cheeses in the facility, including the Cello and Yellow Door Creamery brands, which span a range of Parmesan, Asiago, Romano, Fontal, Mascarpone and Alpine-style cheeses.

Great milk is an essential component of the exceptional cheeses at Lake Country Dairy. The rich land of the Lake Country region has a water and mineral character mimicking the European terroir that has produced some of the world’s most celebrated cheeses. This favorable environment is home to four privately-owned family farms within 50 miles of the dairy. The creamery’s longstanding, exclusive relationships with these farms ensures that every gallon of fresh, quality milk is worthy of the Schuman name.

Another winning ingredient at Lake Country Dairy is an ongoing commitment to learning. One example is an exclusive and prestigious five-year partnership with France’s Ministry of Agriculture’s national school of the dairy industry (ENIL, the Ecole nationale d’industrie laitiere). An exchange program of sorts, the relationship exposes Schuman cheesemakers to the European style of cheese making, including the passion and science behind each step of the cheese make process.


For four generations, the Schuman family has earned a reputation for delivering world-class cheese solutions to customers around the globe. Whether importing the best cheeses from Europe, making award-winning cheeses in Wisconsin or crafting inspired new cheese products, Schuman Cheese has never strayed from its core purpose: to enhance everyday eating experiences with the highest quality cheese. Explore how a genuine passion for great cheese, along with investments in the best people and facilities, continue to honor founder Arthur Schuman’s legacy at