Winning entries at the recent International Cheese Awards (ICA) and American Cheese Society (ACS) Judging & Competition spanned products from Schuman’s flagship Cello brand, along with newcomer Yellow Door Creamery and the cheesemaker’s widely acclaimed Gorgonzola.
“This was our first showing at the International Cheese Awards, so it was especially gratifying to see our new fontina join our Cello products in generating such positive attention,” said Christophe Megevand, head cheesemaker for Schuman Cheese. “The response to our cheeses there and at the American Cheese Society contest shows there is a great appetite for our approach to cheese making.”
At ICA, Cello Artisan Parmesan earned a gold medal in the Best USA Cheese/Any Variety category. This Parmesan’s deep, nutty, caramel character is the result of the 12-plus months of natural aging each wheel undergoes to reach maturity. The complex composition makes it ideal for culinary applications, but distinctive enough to sit on a cheese board and enjoy with a glass of wine.
Another Cello product, Whisps, took bronze in the ICA Cheese Snacks category. Cello Whisps are made from just one ingredient, Cello’s brand new Cheddar Cheese or Cello’s award-winning Parmesan Cheese, and baked into flavorful, airy, crispy bites ideal for a guilt-free snack.
Also at ICA, Schuman’s Gorgonzola earned top billing in the Best USA Cheese/Blue category. Made with sea salt and fresh cows’ milk, this cheese is aged for 90 days to produce greenish marble veins and a soft, crumbly texture. The robust, piquant flavor is ideal for topping salads and burgers and as a base for rich cream sauces.
Rounding out the international awards, Yellow Door Creamery’s new Hand Rubbed Fontina led the broad Any Cheese with Additives category in the Best USA Cheese division at ICA. The fontina then topped the Rubbed-Rind category in the Flavored Cheeses Division at ACS. The winning variety in these competitions, the Harissa, is a smoky blend of chili, cumin and caraway seed that creates and exotic combo with the fontina’s rich and nutty flavor.
Also at ACS, Schuman Cheese earned first place recognition for its Cello Thick & Smooth Mascarpone in the Mascarpone and Cream Cheese category of the Fresh Unripened Cheeses division. Made from fresh milk and sweet cream, this old-world traditional flavor is perfect as a spread for bagels, to top or fill French toast and crepes. The rich flavor and smooth consistency also lend a boost to traditional Italian sauces.
“We take great pride in producing the highest-quality cheeses, and seeing our work recognized by others in the industry, both here in the United States and internationally, is a true honor,” Megevand said.
This year’s International Cheese Awards at Nantwich received a record-breaking 5,000 entries from around the globe, reinforcing the show’s position as the biggest in the world. More than 200 expert judges tasted and tested the entries.
The annual American Cheese Society Judging & Competition celebrates the art of American cheese making, with awards given to cheeses and dairy products that have achieved technical excellence and exhibit the highest aesthetic qualities in the areas of flavor, aroma, texture and appearance.
Schuman Cheese is a fourth-generation Italian cheese company based in the northeastern United States. Founded in 1945 as an importing business, today the family-owned operation has expanded into cheese manufacturing and processing, with a diverse network of partner cheese companies and customers around the globe. From our team of experts who scour the world for superior cheeses to the state-of-the-art facilities where our award-winning products are made, we operate with one purpose in mind – to enhance everyday eating experiences with the highest quality cheese. Learn more at SchumanCheese.com, YellowDoorCreamery.com and Cello.com.