cheesemongers

A cheesemonger is a person who buys and sells cheese, typically working in a dedicated shop, market stall, or a department within a grocer. They select varieties from producers and distributors, cut and wrap portions, and advise customers on flavor profiles, aging, and pairings. Cheesemongers usually carry a range of cheeses—from fresh and soft to aged and hard—and include both local and imported offerings.

The term has roots in historical trade networks, with cheesemongers operating in markets and specialty shops since medieval times. In French, the equivalent seller is often called a fromager, while an affineur is someone who ages and matures cheeses to develop specific flavors and textures.

Core duties include sourcing products from reliable suppliers, maintaining appropriate aging or rind development where applicable, controlling storage conditions such as temperature and humidity, slicing to order, and labeling with origin, type, and aging information. They frequently provide tastings, create cheese boards, and offer recommendations for pairings with wine, beer, fruit, or bread. In some settings, they work with a dedicated aging facility or affinage program to optimize texture and flavors.

Training for cheesemongers varies and may include apprenticeships, industry courses, or certifications offered by trade groups. Key areas of knowledge cover sanitation and food safety, cheese categories (fresh, soft, bloomy rind, washed rind, semi-hard, hard, blue), and regional specialties. Today, cheesemongers play a notable role in promoting artisanal and local cheeses, educating consumers, and guiding sustainable and informed purchasing in retail and markets.