Young Cheesemonger of the Year 2024: Meet The Finalists

Six young cheesemongers one step closer to Portugal

The Young Cheesemonger of the Year Finals, sponsored by Peter’s Yard will take place at the World Cheese Awards, in Viseu, Portugal on 15th November 2024. The award aims to promote cheese knowledge, recognise young talent and provide career development within the industry.

This year’s applications bought in some really strong entrants from all around the globe, reflecting the quality of young cheesemongers coming up through the ranks and promising a great future for the industry as a whole.

World Cheese Awards

Applicants had initially been asked to provide a short biography, along with recommendations for their perfect cheeseboard. The six entrants with the most impressive, yet considered, selections have been shortlisted to attend the finals, where they will compete against their peers across five rounds.

The winner of the award will be announced on the same day and will receive the coveted title of Young Cheesemonger 2024, a trophy, a set of BOSKA Professional Cheesemonger Tools, a feature in Fine Food Digest and Academy of Cheese Level Two certification course. They will also be invited to judge at the World Cheese Awards 2025.

Meet your 2024 Young Cheesemonger of the Year Finalists

Mia’s cheese career began in 2019, working at Pickadeli in the South Melbourne Market, during her last year of high school.  Over the next two years, she honed her skills on the expansive cheese counter and developed a love and great curiosity for the world of fromage.

In 2022, having decided that she wanted to pursue a career in cheese, she landed a job at Maker & Monger in Prahran Market – considered Melbourne’s leading cheese shop, working under one of Australia’s finest cheesemongers –  Anthony Femia.  Days here were long, but very rewarding.  Learning much about many cheeses, it was here where Mia developed her cut and wrap skills.

Needing to concentrate on her studies, Mia took a couple months off from the world of cheese, but didn’t stay away long and took a position in a brand-new cheese shop, Supercheese, where she is still employed, working under Jeremy Spradbury – a food and cheese industry professional of many years.  On top of working the retail shop during the day, Mia also enjoys helping with cheese and wine pairing nights and raclette parties.

Mia likes to collect cheese books – The Oxford Companion to Cheese is a particular favourite, and looks forward to getting her hands on Ned Palmer’s new book – A Cheesemonger’s Tour de France.

Daniel has had an illustrious cheese career to date, with eight years’ experience, working in some of the finest UK cheese establishments, under his belt.

Daniel was trained at the Belgravia branch of The Fine Cheese Co., where he eventually became the Manager.  He later moved over to La Fromagerie, heading up the Highbury Shop between 2021 – 2024. 

His current position is that of Shop Manager at the flagship branch of Paxton and Whitfield in Jermyn Street, London.

Orla has worked at Neal’s Yard Dairy since June 2021. During this time, she has visited and made cheese with lots of cheese makers including Stichelton Dairy, Hafod and Appleby’s Cheshire.

She has taken part in a work-exchange programme, spending a month at Jasper Hill Creamery in Vermont working across their three sites making and maturing cheese. 

With a penchant for affinage, she took part in this year’s Affineur of the Year competition, on the Neal’s Yard Retail team, maturing a Solstice, washed-rind soft cheese.

Before working at NYD, she worked at the Wild Beef Company in Borough Market and has also worked on the cheese/deli counter at her local Waitrose whilst studying for A-Levels.

Lily started out on her cheese journey in 2018 at Harper & Blohm, a small cheese shop in Melbourne.  During her three years here, she had had the privilege of going to Slow Movement’s “Cheese” in Bra in 2019, where she met Betty Koster of L’Amuse, David Gremmels from Rogue Creamery and Giorgio Cravero of G.Cravero,

She is currently employed on the cheese counter at Hill Street Grocers in Hobart Tasmania, where she works part-time alongside her University studies.

Well-travelled in the cheese world, Lily has also had the opportunity to have a tour of the cheese-making and maturation area at Quicke’s Cheese, a Parmigiano Reggiano factory and earlier this year whilst travelling in Europe, had a tour of the Neals Yard Maturation Arches, visited the L’Amuse store in Amsterdam, La Fromagerie and Paxton & Whitfield in London and Alte Milch in Berlin.  She most recently visited the Mould Cheese Collective Festival in Melbourne.

Dom is currently employed as a Senior Account Manager at Rennet & Rind working under the guidance of CEO, Perry Wakeman.  His journey into the cheese world has, however, been somewhat unconventional, having started work as a chef, travelling widely to explore different culinary traditions.

Returning home from Canada when the pandemic hit, Dom sought out an alternative pathway connected to his passion in food, landing the position of Account Manager at Rennet & Rind in April 2022.

With encouragement from Perry Wakeman and Mark Hulme, Dom sought a deeper understanding of cheese and in September 2022, earned his Level One Associate Certification with the Academy of Cheese.

Cheese has always been a part of Dom’s life, which he attributes to his father, and the cheeseboards they often shared at the end of a meal.

Dom appreciates the variety his current job offers, adding that no two days are the same – whether that’s hosting tastings or helping at their flagship cheese shop in Stamford and especially loves the interaction with customers.

Jack is a self-motivated individual with a passion for food, hospitality and events.

He has worked with Jen Grimstone-Jones at Cheese Etc/The Pangbourne Cheese Shop for just over a year and has become fully immersed in the world of cheese, taking on board the vast number and range of cheeses on offer in the counter and picking up superb cut and wrap skills.

Jack loves his job and the friendly atmosphere the cheese shop environment provides.  He is enthused knowing that he learns something new every day and is inspired by the interest customers show in their products.

Prior to working in the cheese shop, Jack has gained vast experience in hospitality and events in both Bournemouth, UK and Toronto, Canada, whilst completing his four-year undergraduate course.

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