Fairfield, NJ — Arthur Schuman is proud to announce its Cello® Riserva Copper Kettle Parmesan won first place, Cello® Riserva Artisan Parmesan and Cello® Rich & Creamy Mascarpone won second place, and Montforte Gorgonzola and Montforte Blue won third place in their respective categories at the 2015 American Cheese Society Judging & Competition held in Providence, Rhode Island on July 31st. Now in its 32nd year, the American Cheese Society drew 1,779 entries from 267 companies, recognizing the hard work of cheese makers from across North and South America. 19 teams of judges worked to evaluate the technical and aesthetic components to identify award?winning cheeses.
Cello Riserva Copper Kettle Parmesan, Cello Riserva Artisan Parmesan, and Cello Rich & Creamy Mascarpone are all produced at Lake Country Dairy in Turtle Lake, Wisconsin, the preeminent hard cheese producer in the United States. It is here the art and science of great Italian cheese making is united with talented Wisconsin cheese makers. The classic Italian flavors of these cheeses stem from the craftsmanship that dates back many centuries and the mineral character of Wisconsin’s rich land that echoes the lush pastures of northern Italy.
Cello Rich & Creamy Mascarpone is made from fresh, high quality milk and sweet cream. Its delicate sweet flavor delivers the expertise of mascarpone cheese making from Italy. It’s well known by chefs to thicken sauces, fill cannoli or serve with fresh fruit.
Cello Riserva Copper Kettle Parmesan is made in traditional old world copper kettles, creating a rich, nutty flavor and crunchy texture. After brining in natural sea salt and aging over 20 months, each wheel is hand selected once its intense flavor profile has reached the peak of perfection. Grate, shred or shave on pasta, salads, and vegetables.
Cello Riserva Artisan Parmesan is carefully crafted using traditionaltechniques. Naturally aging over 12 months, it develops a deep, nutty, sweet flavor. Grate, shave or shred on pasta, salads, pizza or soup.
Montforte Gorgonzola and Blue are both crafted in the Old Worldtradition of artisan cheesemakers, using milk from cows not treated with rBGH. Crumble and top salads and burgers, or use to make sauces and dips.
Arthur Schuman is a fourth generation family run company. ASI is immersed in tradition, and is regarded as a leader in the cheese industry for its attention to detail for quality and excellence. Arthur Schuman has had a 70 year history of solid growth, and its roots in authentic Italian cheeses has enabled them to transfer their know?how into producing the highest quality, USA produced, hand?crafted cheeses that are truly best in class.
Arthur Schuman is also the largest importer of hard cheese in the US. ASI plants are located on the East coast and in America’s heartland. Arthur Schuman is dedicated to delivering unparalleled products and superior service. For more information visit www.arthurschuman.com and www.cellocheese.com or contact us at info@arthurschuman.com.
Source: Arthur Schuman