Every bite of Cello and Cello Riserva cheese reveals a simple truth: the creation of wonderfully rich and noteworthy cheeses doesn’t happen by accident. It’s the result of our strict adherence to a tradition of exceptional ingredients and expert craftsmanship dating back many centuries.

Whether imported or domestic, every Cello and Cello Riserva cheese is an authentic testament to the art and science of great Italian cheese making. This delicate art  is entrusted to master craftsmen skilled in the old world cheese-making practices. Cheese is their calling in life. As such, each wheel is brined and cured using time-honored techniques, and hand turned daily throughout the aging process to ensure supreme flavor and texture.

As an importer, Arthur Schuman has fostered long-term relationships with Zanetti (four generations) as well as Mauri, another leader in Italian specialty cheese. Upholding a solid commitment to quality, Arthur Schuman has partnered with these experts to develop a high-end portfolio of products. Our growing portfolio includes the finest Parmigiano Reggiano, Grana Padana, Pecorino Romano, Bufala Mozzarella and Gorgonzola.

In addition to our Italian cheeses, Arthur Schuman also offers other quality hand-selected import products such as Kosher Feta from Israel and Parmesans from South America.

Our Wisconsin cheeses are made in accordance with traditional methods. The water and mineral character of the rich Wisconsin farmland echo the lush pastures of northern Italy. And because milk is the crucial building block of any cheese, we insist on livestock that are fed and cared for according to unalterable standards.

We can maintain this level of devotion because we are a fourth-generation, family-run company. Cheese is who we are. We invite you to put Cello and Cello Riserva cheeses on your table to share with your family and friends. There are other cheeses, but you always know when it’s Cello.