Fairfield, NJ — Arthur Schuman is proud to announce its Montforte™ Gorgonzola and Cello® Thick & Smooth Mascarpone won the highest award in their respective categories at the 2013 American Cheese Society Competition held in Madison, WI this month. The ACS competition is the leading competition of American-made cheese, recognizing the hard work of cheese makers from across North America, featuring 1,794 products from 257 companies. Only the most superior cheeses are recognized as award winning!
Montforte Gorgonzola is produced in Montfort, Wisconsin. It is crafted in the Old World tradition of artisan cheese making using fresh cows’ milk not treated with rBGH collected at local farms by farmers who take great pride in their herds. Montforte Gorgonzola has a robust flavor and is enhanced by its characteristic greenish marble veining with a soft, creamy texture. Cello Thick & Smooth Mascarpone is produced at Lake Country Dairy in Turtle Lake, Wisconsin, the preeminent hard cheese producer in the United States. Made from fresh, high quality milk and sweet cream, its rich sweet flavor delivers the expertise of mascarpone cheese making from Italy.
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 60 plus 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 and West coast, as well as 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.
Source: Arthur Schuman
