Prefer a textbook definition? Here goes.
Next time you come into one of our shops, hit up the cheese counter and ask your monger, “What’s really good today?” While you may not think it, cheese can be incredibly seasonal and our mongers will be happy to show you what’s good.
Each year, we celebrate our mongers and the cheeses we’re loving this year with a week-long celebration appropriately dubbed “Monger Week.” Our mongers pick their favorite cheeses of the year, compete against each other for the next perfect bite, and participate in unique product trainings. Follow along our cheeseventures with hashtag #mongerweek!
Within the last few years, a certification from the American Cheese Society emerged that connects cheesemongers across the country. This is called the Certified Cheese Professional or CCP exam and is the Highest Standard for Cheese Professionals. A three hour, 150 question test aims unify the industry so cheese professionals speak the same “language” and basic philosophies of cheese.
Meet Emilio Mignucci, our VP of Culinary Pioneering. Along with revered leaders in the cheese world, Sue Sturman, Max McCalman, the late Daphne Zepos and ACS members, Emilio helped write the CCPE over an eight-year period, finalizing the exam in 2012. To date, six of our cheesemongers are CCPs and three more are set to take the exam this year.
Photo credit: Jason Varney