Hanna Lee Wins Young Cheesemonger of the Year 2025 at World Cheese Awards
PublishedNovember 24, 2025
Hanna Lee Wins Young Cheesemonger of the Year 2025 at World Cheese Awards
The world’s cheese stage just got a little more Wisconsin-flavored. Hanna Lee, 28, of Uplands Cheese Company in Dodgeville, Wisconsin, has become the first American ever to win Young Cheesemonger of the Year, taking the crown in a record-breaking final at the World Cheese Awards in Bern, Switzerland.
Festhalle Bern buzzed with energy as the finalists took the stage. Cheese professionals from around the globe—including judges, affineurs, and industry leaders—watched six finalists battle through one of the closest, most technically impressive competitions in the event’s history. By the end, Hanna emerged as a true standout, demonstrating a mastery of taste, technique, and presentation that left the judges raving.
A Global Line-Up of Rising Stars
The competition brought together six finalists from five nations, representing the next generation of cheesemonger talent:
Hanna Lee (USA) – Uplands Cheese Company, Dodgeville, Wisconsin
Cián Ó Cinnéide (Ireland) – Neal’s Yard Dairy, London (runner-up)
Emma Cachau (France) – Fromagerie Chataigner, Paris
Tori McDonald (Ireland) – Mellis Cheese, Edinburgh
Magdalena Gruber (Austria) – Hotel Mühltaler, Salzburg
Harry English (UK) – La Fromagerie, Marylebone
Judges described the quality on display as “the highest level we’ve ever seen.” Andy Swinscoe of The Courtyard Dairy noted just how impossible it was to separate these exceptional young professionals.
The three-hour final pushed competitors through five grueling rounds, testing everything from sensory precision to creativity:
Interview & Perfect Pairing: Hanna’s cheeseboard demonstrated perfect balance, while her Peter’s Yard Perfect Pairing—featuring Peter’s Yard Original Blue Stilton, Colston Bassett Blue Stilton, and Speculoos Cookie Butter Spread—earned spontaneous applause from the audience and judges alike. Words like “genius” and “perfectly balanced” flew freely.
Cheese Identification: Using the Academy of Cheese’s Structured Approach to Tasting, contestants analyzed four cheeses, noting aromas, textures, and flavors under pressure. Hanna’s refined palate helped her confidently navigate this intense round.
Cut & Wrap: For the first time in competition history, five of six finalists completed the precise cutting and wrapping challenge in under four minutes—all while maintaining professional counter standards. The cheeses? Lynher Dairy’s Cornish Yarg and Village Maid’s Wigmore.
MasterRind Quiz: Rapid-fire questions tested knowledge under pressure. Hanna’s calm, informed responses were crucial as scores tightened to an almost impossible margin.
The judges—industry veterans Andy Swinscoe, Ruth Raskin, Sarah Miness, and Morgan McGlynn Carr—praised the finalists’ talent and called the standard “unprecedented.” Tracey Colley, Director of the Academy of Cheese, reflected:
“The scores were so tight this year, which says everything you need to know about the standard of our finalists and how well Hanna performed to take the title. These six young professionals showcased incredible talent, knowledge, passion, and pride.”
Hanna’s journey is a study in determination. From a creamery internship at Asgaard Farm and Dairy in New York to leading retail operations at Dedalus Wine and Market, she’s spent years honing her craft. Since 2024, she’s contributed to the production of Rush Creek Reserve and Pleasant Ridge Reserve at Uplands Cheese—a Level Three Cheese Library cheese.
Co-founder Andy Hatch praised Hanna’s work ethic:
“Hanna is smart, determined, not afraid of hard, physical work, and proof that young people still want to get their hands dirty and make things they’re proud of. Anything is possible for someone like her.”
Before Uplands, Hanna developed her expertise in specialty cheese at Whole Foods Market in Boulder, focusing on preparation, quality control, and staff training. Her competitive chops were already clear: she twice placed as runner-up at The Cheesemonger Invitational in New York.
Reflecting on her historic win, Hanna expressed pride and humility. She credited her mentors at Cheese State University and highlighted the growing camaraderie among young American cheesemongers:
“It was so great to meet all the other Young Cheesemongers and to show the excitement for cheese that we have in Wisconsin. I’m humbled to represent the incredible talent coming out of the US right now.”
With her technical mastery, creative flair, and deep roots in the cheese world, Hanna Lee is not just a rising star—she’s a symbol of the U.S.’s growing presence in the global artisan cheese scene.
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