Inside the World of Competitive Cheesemongering

Inside the World of Competitive Cheesemongering

Inspired by Mallory Scyphers’ interview for Culture: The Word on Cheese, “What It Takes to Be a Competitive Cheesemonger” (Sept 15, 2025).

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When most of us think of cheesemongers, we picture someone behind the counter slicing a wedge of aged cheddar. But for a select few, cheesemongering is a high-stakes, competitive sport. Meet Sarah Simiele, Emilia D’Albero, and Courtney Johnson—some of America’s top competitive cheesemongers—who have turned taste-testing, precision slicing, and expert pairing into an art form and a serious competition.

The Competitive Mindset

All three agree that competitive cheesemongering is as much about personality and mindset as it is about skill. “It takes someone who wants to compete with themselves more than others, really,” Simiele explains. Johnson adds, “We are always pushing ourselves and doing something; we have to work toward a goal.”

Emilia D’Albero says “it takes a certain type of person—someone who can shut the rest of the world out, focus, and thrive in the inherent chaos of the environment. You also have to be really good at time management and prioritizing.”

Training and Preparation

Preparation is intense. D’Albero and Johnson began daily practice months before competitions, dedicating hours each day and even longer weekend sessions. Simiele, balancing shop ownership with prep, carved out time after the holidays to perfect every plate layout and bite. Beyond practice, competitors often form study groups to sharpen tasting skills and blind-test cheeses.

The Cost of Competing

Competitive cheesemongering is not just mentally demanding—it’s financially intensive. Ingredients, tasting supplies, display equipment, travel, and accommodations all add up quickly. Johnson notes she spent over $3,000 preparing for just one competition. Success often requires a combination of time, resources, and flexibility, making it a privilege as much as a pursuit.

Why It Matters

While prizes and trophies are part of the draw, these competitions are ultimately about passion, mastery, and pushing the craft forward. For these top mongers, it’s not just cheese—it’s a challenge, a craft, and a community of fellow enthusiasts who share the same obsessive attention to flavor, texture, and presentation.

Competitive cheesemongering may sound niche, but it reveals the dedication, precision, and creativity behind every perfectly curated cheese board. It’s a reminder that the craft of cheese isn’t just delicious—it’s fiercely serious.

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