FAIRFIELD, NJ – For the third year in a row, Schuman Cheese’s specialty cheese brand, Cello, produced the top parmesan cheese at a Wisconsin Cheese Makers Association competition.

Cello Copper Kettle Parmesan, which took first place in the parmesan class and was deemed one of the top 20 cheeses overall at the 2024 World Championship Cheese Contest, also secured first at the biennial international event in 2022. In between those achievements, it earned first in its category at the 2023 United States Championship Cheese Contest.

"We are very proud our parmesan has received this recognition as a beacon of quality and craftsmanship," said Allison Schuman, chief revenue officer at Schuman Cheese. "Achieving this prestigious award for the third consecutive year shows how Schuman Cheese is successfully marrying Italian cheesemaking traditions with American innovation at our Lake Country Dairy plant."

Along with Cello Copper Kettle Parmesan’s best of class distinction this year at the international level, Cello products picked up six more awards across various classes at the 2024 World Championship Cheese Contest. Both Cello Asiago and Cello Asiago Black Pepper & Garlic Rubbed Fontal placed first, as well. Second-place awards went to Aged Cello Copper Kettle Parmesan and Cello Black Pepper & Garlic Rubbed Asiago. Cello Smoky Pepper Rubbed Fontal and Cello Artisan Asiago each finished in third place.

Schuman Cheese's Lake Country Dairy plant in Turtle Lake, Wis., is home to Cello Copper Kettle Parmesan, as well as other award-winning cheeses. Master cheesemaker Christophe Megevand said the products and awards are tied to the facility’s ingredients and processes.

"We start with fresh milk from local family farms committed to quality and cow comfort,” Megevand said. “Then through a combination of old-world techniques with new-world innovation we create some of the finest American made Parmesan."