Schuman Cheese Sweeps Parmesan Category at 2025 US Championship Cheese Contest
Schuman Cheese, a world-class, fourth-generation cheesemaker, celebrates another achievement at the 2025 US Championship Cheese Contest. For the second consecutive year, its flagship brand, Cello, dominated and swept the Parmesan category by taking home the top 3 awards. Additionally, Cello Organic Copper Kettle Parmesan earned the prestigious title of Second Runner-Up for US Champion, placing 3rd in the overall contest among 2,400 entries. This remarkable recognition solidifies Schuman Cheese’s renowned leadership among the nation’s finest cheesemakers.
With a deep-rooted commitment to craftsmanship and quality, Schuman Cheese once again exhibited excellence across multiple categories this year, with six Best of Class awards and several additional top three placements.
At the heart of the Cello brand lies Lake Country Dairy, nestled in the dairy-rich region of Turtle Lake, Wisconsin, where lush, rolling pastures meet a longstanding heritage of exceptional cheesemaking. Led by master cheesemaker, Christophe Megevand, every cheese starts with the freshest milk from three local family farms. Each wheel of Italian-style cheese is expertly crafted using time-honored methods that make way for bold, complex flavors and a superior texture that sets them apart. These distinctive qualities have earned Schuman Cheese top honors in competitions and made Cello a favorite among cheese lovers.
Accolades from the 2025 US Championship Cheese Contest include:
Parmesan Category (Class 23) – Full Category Sweep
- Best of Class: Cello Organic Copper Kettle Parmesan
- Second Place: Cello Copper Kettle Parmesan
- Third Place: Cello Parmesan
Asiago Category (Class 21)
- Best of Class: Cello Asiago
Open Class: Grated Cheeses (Class 106)
- Best of Class: Cello Grated Parmesan
Ricotta (Class 35)
- Best of Class: Lake Country Dairy Organic Ricotta
Edam & Gouda (Class 36)
- Best of Class: Lake Country Dairy Gouda
Open Class: Soft Cheeses, Flavored (Class 54)
- Third Place: Cello Maple Mascarpone
Open Class: Semi-Soft Cheeses (Class 55)
- Third Place: Cello Fontal
Hard Mixed Milk Cheeses (Class 88)
- Third Place: Cello Romano
“For 80 years, we have been dedicated to elevating the art of cheesemaking, and and these awards are a direct reflection of our team’s unwavering passion and unmatched expertise,” said Keith Schuman, Lake Country Dairy Business Unit Lead at Schuman Cheese. “Sweeping the Parmesan category two years in a row is an incredible honor, and we couldn’t be prouder to see Cello continue to shine on the national stage.”
For more information on Schuman Cheese and Cello, visit Schuman Cheese or Cello Cheese.