As a Cheesemonger, you’ll be at the forefront of the specialty cheese movement. In this role, you will work intimately with small batches of carefully sourced milk, often from specific breeds or local farms. You’ll use traditional tools and techniques alongside modern equipment to create distinctive cheeses.
Your deep knowledge of milk chemistry, fermentation, and aging processes will be essential in developing complex flavour profiles. You’ll also need to be adept at storytelling, as each cheese you create will have its own unique narrative. In this role, you will often interact directly with customers, chefs, and food enthusiasts, sharing your passion and expertise. In this position, you’ll have the opportunity to experiment with unique ingredients and techniques. You might incorporate local herbs, spices, or even fruits into your cheeses, creating signature flavours that reflect your region’s terroir. You’ll explore different milk types – cow, goat, sheep, or even water buffalo – understanding how each contributes to the cheese’s character. You’ll also delve into various coagulation methods, from traditional animal rennet to vegetarian alternatives or even plant-based coagulants, catering to diverse consumer preferences.
Moreover, as a Cheesemonger, you’ll often be involved in the business aspect of your craft. You might manage relationships with local farmers, ensuring a steady supply of high-quality milk. You’ll need to understand food regulations and maintain meticulous records to ensure compliance. You may also be involved in marketing your cheeses, participating in farmers’ markets, food festivals, or cheese competitions. Your role will extend beyond the cheese room, as you become an ambassador for your products, educating consumers about the art and science of artisanal cheese-making.