About Us Our Cheeses Our Services Cheese 101 Contact Us Careers Recruiting and employing the best and brightest people is essential to Schuman Cheese’s continued success. More than 1,000 team members work hard to keep our business on track, from the staff at our New Jersey headquarters, to the engineers and cheesemakers in Wisconsin, to the sales staff and buyers in the U.S. and abroad. We’re always looking for passionate, talented people to join our team, and we’d love to hear how you’d make a great addition. Join us to help enhance everyday eating experiences with the highest quality cheese. Learn more about our culture. Visit our LinkedIn Page! LinkedIn Click on location list to search opportunities! Fairfield, New Jersey – Headquarters and processing plant Lake Country Dairy, Turtle Lake, Wisconsin – Cheese making plant Elgin, Illinois – Corporate offices and processing plant Fall Creek, Wisconsin – Processing plant Montfort, Wisconsin - Processing plant Get to Know Us <br/> Tina Diffley Commercialization Director <br/> Joe Errico Information Systems Manager <br/> Krista Ghilino Project Manager About Us Our Cheeses News Retail Food Service & Ingredients Global Exports Cheese 101 Careers Contact Us © 2021 Schuman Cheese. All Rights Reserved.

About Us Our Cheeses Our Services Cheese 101 Contact Us Know Your Milk Milk is the signature ingredient in all cheese. Learning about the different types of milk will help you add specific flavor profiles to recipes and cheese plates. Cow milk is the most commonly used in cheese making. However, sheep, goat and buffalo's milk cheeses are also very popular. Each type of milk differs slightly in its fat content and overall composition, and thus each imparts a distinctive flavor. Cow’s milk Cow’s milk is the smooth foundation of many popular cheeses including Cheddar, Swiss, Parmigiano Reggiano, Asiago, Gouda, Parmesan and Romano. Goat’s milk Goat’s milk cheeses have a tart flavor compared to cow’s milk varieties. Sheep’s milk Sheep’s milk has more fat than cow or goat’s milk and is known for its slightly sweet flavor and rich, creamy texture. In Italy, Pecorino Romano is the most popular cheese made from sheep’s milk. Buffalo’s milk Buffalo’s milk is very rich. It’s creamier and thicker than cow’s milk and has more calories than cow’s milk because of its higher fat and protein content. It has become well known for making buffalo mozzarella. Now that you know your cheese milk, learn more about the finished product Our cheeses About Us Our Cheeses News Retail Food Service & Ingredients Global Exports Cheese 101 Careers Contact Us © 2021 Schuman Cheese. All Rights Reserved.