BelGioioso Cheese Wins 6 Medals at U.S. Championship Cheese Contest
BelGioioso Cheese was awarded six medals out of a total of 2,555 entries from 35 different states at this year’s U.S. Championship Cheese Contest Judging. Five first place gold medals and one third place bronze medal will be awarded to BelGioioso Cheesemakers during the April awards ceremony in Madison.
“Forty years ago, we started producing only one cheese, Sharp Provolone,” said Errico Auricchio, President, BelGioioso Cheese. “Today, we make over 27 different varieties. Winning medals in a wide variety of classes showcases that our cheesemakers are truly crafting some of the best cheeses in the United States.”
“The first place medals represent a variety of our cheeses, including Sharp Provolone, Parmesan, Crema di Mascarpone, Fresh Mozzarella and our newest cheese Artigiano Vino Rosso,” said Gaetano Auricchio, the company’s Executive Vice President. “My father started with a goal to create great cheeses here in the U.S., and our cheesemakers’ expertise is key to our award-winning quality. We now have eight certified master cheesemakers on staff, and they are all very passionate about their craft.”
BelGioioso cheesemakers were recognized with a total of six awards in the contest:
- First place gold medal – BelGioioso Parmesan (Parmesan Class) Tim Dudek 99.20 score
- First place gold medal – BelGioioso Aged Provolone Mandarini (Aged Provolone Class) Kevin Benzel –98.65 score
- First place gold medal – BelGioioso Crema di Mascarpone (Open Class Soft Cheeses) Randy Wolter 99.45 score
- First place gold medal – BelGioioso Fresh Mozzarella Snacking (Natural Snack Class) Ryan Healy 99.00 score
- First place gold medal – La Bottega di BelGioioso Artigiano Vino Rosso (Open Class Flavored Cheeses) Davide Toffolon – 99.45
- Third place bronze medal – BelGioioso Fresh Mozzarella Prosciutto & Fresh Basil Roll (Prepared Food) Peter Gretzinger –99.45 score
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Schuman Cheeses Medal at U.S. Championship Cheese Contest
Cello rocked its appearance at this year’s U.S. Championship Cheese Contest. Schuman Cheese’s flagship brand nabbed three medals, while a standout cheese from its Yellow Door Creamery line also placed in the competition, held March 5-7 in Green Bay, Wisconsin.
“What makes these awards most exciting is the knowledge that we earned a place in the spotlight in a year when the volume of entries was so incredible,” said Jim Low, Schuman Cheese Executive Vice President of Sales and Marketing. “It’s an honor to see the work we’ve poured into the Cello brand earn a prominent place not once, but three times, in such a prestigious crowd.”
The wins come on the heels of Cello’s rebrand, which debuted earlier this year and celebrates the flavors and notes of an exceptional cheese that engage the senses, much the same way it feels when discovering a new favorite song. From classic Italian cheeses like Parmesan, Romano, Asiago and Fontal to the distinctive flavors of award-winning Copper Kettle, Cello is a new riff on Old World cheese making, with each cheese being a new discovery to add to the playlist.
Schuman Cheese honorees at this year’s U.S. Championship Cheese competition include:
- Cello Copper Kettle – Parmesan, Second: A one-of-a-kind cheese with an exclusive recipe that’s cooked in copper vats and aged for 16 months. This imparts a unique flavor and gives Cello Copper Kettle its distinctive, slightly pinkish tone.
- Cello Parmesan – Parmesan, Third: Designed for the unique conditions of the Lake Country region, and created using select cultures. Aging for 12 months results in a complex flavor composition that is truly a delicious work of art.
- Cello Shredded Italian Cheese Blend – Open Class Shredded Cheese Blends, Third: A trio of the sweet, nutty and sharp flavors of Cello Parmesan, Romano and Asiago cheeses blended perfectly for an array of culinary applications.
Belloux “Redhead” – Washed Rind/Smear Ripened Soft Cheeses, Second: From Schuman’s Yellow Door Creamery Alpine line, this Belloux is an approachable take on Reblochon, with an earthy and herbal aroma, complemented by a fruity and nutty flavor.
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This year marked the 20th biennial U.S. Championship Cheese Contest, which is hosted by the Wisconsin Cheese Makers Association. A record-breaking 2,555 entries across 116 classes were evaluated by a team of skilled technical judges selected from across the country in areas such as flavor, body and texture, salt, color, finish, packaging and other appropriate attributes.
8 Hot Products for Your Attention
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Grandma’s Fruit & Nut Cake from Beatrice Bakery
Packed with 70 percent wholesome fruits and nuts, this is not your average fruitcake. Cherries, raisins and pineapple are joined by the highest-quality walnuts, pecans and almonds in a batter rich in 80-proof bourbon, rum and brandy. Rings are available in 2-, 3- and 5-pound sizes, and Beatrice Bakery also offers a variety of bars from 3 ounces to 1 pound, perfect for gift bags or gift giving. Each cake is hand decorated for center of the table appeal.
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