Cello, the specialty cheese brand from Schuman Cheese, has earned nine awards at the 2026 American Cheese Society Competition, reinforcing its standing among U.S. cheesemakers. The awards spanned five categories: Traditional Regional Italian Cheeses (first place for Asiago, second for Fontina), Fresh Unripened Cheese with Flavor Added (first for Maple Mascarpone, second for Vanilla Mascarpone), Rubbed-Rind Cheese (second and two thirds), Open Category (second for Monteau), and Grating Types (second for Aged Asiago). Cello cheeses are produced at Lake Country Dairy in Turtle Lake, Wisconsin, using milk from three local family farms and guided by Master Cheesemaker Christophe Megevand. The brand specializes in traditional Italian varieties—Parmesan, Asiago, Romano—as well as flavored hand-rubbed Fontinas and mascarpones. Cello claims to be the only American cheesemaker currently producing hard Italian cheese in traditional copper kettles.

Recent Brand Refresh The awards come a month after Cello introduced updated packaging and visual identity designed to increase shelf visibility in the specialty cheese aisle. "These awards are a reflection of the dedication, expertise and care our team brings to every batch of Cello cheese," said Keith Schuman, Lake Country Dairy Business Unit Lead at Schuman Cheese. "We're honored to be recognized by the American Cheese Society and remain committed to pushing the boundaries of specialty cheesemaking while staying true to the craftsmanship that has defined our family business for generations."

Why It Matters

For retailers and foodservice operators, ACS competition recognition signals verified quality in a crowded specialty cheese category. Cello's breadth of awards—from traditional Italian categories to flavored varieties—demonstrates the brand's range across multiple retail segments and applications, from charcuterie boards to cooking ingredients.

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Written by FBM Publications Editors