Hanna Lee Wins Young Cheesemonger of the Year 2025

A Thrilling Finale Crowns the First American Young Cheesemonger of the Year at the World Cheese Awards in Bern

Bern, Switzerland — Festhalle Bern, 13 November.

The atmosphere inside Festhalle Bern was electric. An audience of World Cheese Award judges, international cheesemakers, affineurs and industry leaders filled the arena, watching with held breath as six exceptional young cheesemongers competed in what would become the closest and most technically impressive final in the competition’s history.

And when the final scores – separated by the narrowest of margins – were announced, history was made.

Hanna Lee, 28, from Uplands Cheese Company in Dodgeville, Wisconsin became the first American to ever win Young Cheesemonger of the Year. Put forward by Cheese State University and sponsored by the Dairy Farmers of Wisconsin, Hanna’s win marks a milestone for the US cheese community and a triumph for her own already impressive career.

A Line-Up of Global Talent

Following international applications, six finalists representing five different nations made the journey to Switzerland – a showcase of global excellence in the next generation of mongers. Joining Hanna were:

• Cián Ó Cinnéide (Ireland) – Neal’s Yard Dairy, London – who claimed the runner-up position
• 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 calibre as “the highest level we’ve ever seen,” with Andy Swinscoe of The Courtyard Dairy noting how incredibly difficult it was to separate the finalists.

Inside the Five High-Pressure Rounds of the Competition

Over an intense three-hour final, the finalists faced five rounds designed to test technical mastery, sensory skill, product knowledge and creativity.

The Interview and Perfect Pairing Rounds

Each finalist was called to the stage and introduced to the crowd by Academy of Cheese Director, Ros Windsor, who probed them on the cheeseboards they submitted as part of their application.

Hanna’s was a balanced board, with consideration given to the quantities served, whilst her Peter’s Yard Perfect Pairing, which she prepped backstage just before the competition began, drew impressed nods from judges and spontaneous whispers of approval from the audience.

• Peter’s Yard Original Blue Stilton
• Colston Bassett Blue Stilton
• Speculoos Cookie Butter Spread

A pairing judges called “genius,” “unexpected,” and “perfectly balanced.”

Cheese Identification: Testing the Sharpest Palates

With four cheeses to assess, in accordance with the Academy’s Structured Approach To Tasting cheese – a framework used by industry experts to refine their palates and sharpen their ability to recall the cheeses they taste – our finalists delved into their knowledge banks of cheeses studied on the Academy of Cheese Level One Certification. Aromas and flavours were internally debated, silently across the table; textures pinched, rinds examined, and wheels carefully inspected as contestants raced the clock and their own nerves.

The Cut & Wrap Round: A Record-Breaking Performance

This year delivered something never before seen in Young Cheesemonger history:
Five of the six finalists completed the precision cutting and wrapping challenge in under four minutes.

The task?

• Cut as close to 100g and 300g pieces of a hard and a soft cheese: in this case, the cheeses in question were the iconic Lynher Dairy’s Cornish Yarg and Village Maid’s Wigmore
• Wrap them to a standard worthy of the most prestigious cheese counters in the world

The speed, accuracy and finesse was intense, yet hypnotic, as the wires of the BOSKA cheese cutters were pulled and the wax paper tightly creased.

MasterRind Quiz: Testing Knowledge Under Pressure

No room for hesitation here. Questions flew, answers snapped back. Hanna’s composure and breadth of knowledge helped secure crucial points as the scores tightened into an almost impossibly narrow field.

Judges Praise the Highest Standard Yet

The judging panel which was made up of respected industry figures Andy Swinscoe, Ruth Raskin, Sarah Miness and Morgan McGlynn Carr – spoke unanimously of how difficult it was to separate the finalists.

“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.”

Tracey Colley, Director Academy of Cheese

A Rising Star with Deep Roots in Cheese

Hanna’s journey to this moment has been shaped by curiosity, determination and hands-on experience across the cheese industry.

Since 2024 she has worked as a seasonal employee at Uplands Cheese, contributing to the production of Rush Creek Reserve and Pleasant Ridge Reserve, a Level Three Cheese Library cheese.

Her path to Uplands Cheese itself speaks volumes about her commitment. After emailing Uplands co-owner Andy Hatch repeatedly about joining the team, Hanna was eventually invited for a trial shift – and earned the job.

Hanna is smart, she is determined, she is not afraid of hard, physical work, and she is 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.

Andy Hatch, Co-Founder Uplands Cheese Company

Before Uplands, Hanna worked in the Specialty Cheese department at Whole Foods Market in Boulder, Colorado, where she focused on cheese preparation, quality control and staff training. She later became a Market Manager at Dedalus Wine and Market from 2022 to 2024, overseeing daily retail operations and deepening her leadership in artisan food retail. Her cheese career began even earlier, as a creamery intern at Asgaard Farm and Dairy in New York, and more recently she has two-time runner-up finishes at The Cheesemonger Invitational in New York.

But it was in Bern – surrounded by the global cheese elite – where she claimed her most prestigious victory yet.

Reflecting on her win, Hanna shared how humbled she was to represent Wisconsin and the growing US cheesemonger community on an international stage. She also gave heartfelt credit to her mentors at Cheese State University and to the tight-knit young monger culture taking shape across the US.

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.

Hanna Lee, Young Cheesemonger of the Year 2025

A New Chapter Begins

Amid applause, flashing cameras, and the warm embrace of mentors and peers, Hanna Lee stepped forward not only as the 2025 Young Cheesemonger of the Year, but as a symbol of rising global talent in cheese.

With a steady head in the interview and ID rounds to the precision cutting in the Cut and Wrap and a pairing that left judges buzzing, her victory was earned through meticulous skill, bold creativity, and calm brilliance under pressure.

For more information about the competition including how to get involved next year, visit www.academyofcheese.org.

Thank you to our event sponsors: