Emilia D’Albero, a Brooklyn-based cheesemonger, made history by becoming the first American to win the title of the world’s best cheesemonger at the prestigious 2025 Mondial du Fromage in Tours, France. Her journey to this incredible achievement began behind the counter at Eataly, where she immersed herself in the world of cheese through tasting, studying, and hands-on experience.
D’Albero’s path to success was not without challenges. She spent 10 months preparing for the competition, not with the sole intention of winning, but to represent her industry and country with pride. Her dedication and passion for cheese led her to victory, where she stood alongside other talented cheesemongers from around the world.
Like many in the industry, D’Albero did not initially set out to become a cheesemonger. Her love for food and culture, combined with a fascination for Italian cuisine, led her to Eataly in New York, where she eventually found her calling behind the cheese counter. Starting from scratch, D’Albero tasted, studied, and learned as much as she could about different cheeses, building a mental library of flavors, textures, and stories.
Being a cheesemonger is not just about knowing the products; it’s also about connecting with customers, telling stories, and creating memorable experiences. D’Albero views cheesemongering as a performance art, where she engages with customers, builds trust, and shares her passion for cheese. Salesmanship, she believes, goes hand in hand with generosity and continuous learning.
Despite the romanticized image of the cheese industry, D’Albero acknowledges the physical demands of the job. The heavy wheels of cheese, sharp wires, and endless cleaning are all part of the daily routine. Manual labor, proper knife techniques, and meticulous cleaning are essential aspects of the job that require resilience and dedication.
D’Albero’s competitive nature led her to participate in cheesemonger competitions, where she found a community of like-minded individuals who shared her love for cheese. After years of training and dedication, she achieved her dream of winning the world’s best cheesemonger title, a moment she describes as mind-blowing and surreal.
Emilia D’Albero’s story is a testament to the hard work, passion, and dedication required to succeed in the demanding world of cheesemongering. Her journey from a cheese enthusiast to a world champion serves as an inspiration to aspiring cheesemongers and cheese lovers alike. When they said my name, I was shell-shocked. These words echoed in the mind of Sarah, a dedicated cheesemonger who had just won a prestigious award in her field. The recognition was unexpected, and Sarah couldn’t believe that her hard work and passion for cheese had been acknowledged in such a public way.
For Sarah, the win was not just about personal glory. It was about shining a spotlight on the often overlooked profession of cheesemongering. “Cheesemongers deserve to be in the spotlight,” she said. “We deserve to be recognized for the work we do every day.” In a world where artisanal cheese often takes a back seat to more mainstream food trends, Sarah felt a sense of responsibility to advocate for her fellow cheesemongers.
“If I have to be the person to go out and say, ‘Pay your cheesemongers more, be nice to your cheesemongers,’ I’m happy to do that,” Sarah declared. “Putting cheese first is what matters.” She believed that by raising awareness about the importance of supporting and valuing cheesemongers, she could help elevate the entire industry.
As Sarah basked in the glow of her well-deserved win, she knew that this was just the beginning of her mission to promote the art of cheesemongering. She vowed to continue advocating for her colleagues, educating the public about the intricacies of cheese production, and spreading her love for all things cheesy.
In a world where fast food and convenience often trump quality and craftsmanship, Sarah’s passion for cheese was a refreshing reminder of the beauty and complexity of artisanal food. And as she stood on that stage, still shell-shocked from hearing her name called, Sarah knew that she was ready to take on whatever challenges lay ahead in her quest to put cheese first.
