Albuquerque, New Mexico – In a remarkable display of skill, dedication, and an innovative palate, Hanna Lee, a New Mexico-based cheesemonger, has cemented her place as a titan in the global cheese community. Following an unprecedented dual victory on both the international and national stages, Lee’s journey from a goat dairy in the Adirondacks to the world’s most prestigious cheese competitions culminates in her being crowned the Academy of Cheese’s Young Cheesemonger of the Year and the latest winner of the highly coveted Cheesemonger Invitational (CMI). Her triumphs not only highlight her individual prowess but also spotlight the burgeoning talent and unique approach of American cheesemongers on a traditionally European-dominated landscape.

Lee’s recent achievements—making history as the first American to win the Young Cheesemonger of the Year title in Bern, Switzerland, in November 2025, and subsequently securing the CMI trophy in New York in June 2026 by a significant 31-point margin—represent a monumental shift in the perception of American cheese expertise. Her story is one of persistent learning, geographical exploration, and an unwavering commitment to the craft, demonstrating that the pursuit of excellence, when coupled with passion, knows no bounds.

A Journey Through Cheese: From Farm to International Fame

Hanna Lee’s path through the cheese industry is as diverse and layered as the finest artisanal wheel, spanning various roles and regions across the United States before culminating in international recognition. Her "enviable career in cheese," as described by industry peers, began far from the competitive stages of New York and Switzerland, rooted instead in the hands-on realities of dairy farming.

Originally hailing from Washington State, Lee’s first significant immersion into the world of cheese took root at Asgaard Farm, a picturesque goat dairy nestled in the heart of the Adirondacks. It was here, amidst the rhythms of farm life and the tangible connection to the source of her future passion, that Lee began to understand the intricate processes that transform milk into the diverse forms of cheese. This foundational experience, working directly with the animals and the initial stages of cheesemaking, provided her with an invaluable perspective on the dedication and artistry required at the very beginning of the cheese-making journey.

Her transition from farm to retail marked a pivotal moment in her career. Lee found her true footing as a cheesemonger behind the counter at Whole Foods in Boulder, Colorado. This role was not merely a job; it was an awakening. In 2019, when she started this retail cheese position, Lee was on the cusp of completing her college degree and, like many graduates, felt a degree of uncertainty about her future. The cheese counter, however, presented an unexpected and enthralling intellectual challenge. "I just realized how much there was to learn in the field," Lee recounts, reflecting on the vast, intricate world of artisanal cheeses, each with its own story of origin, aging, and flavor profile. This endless frontier of knowledge, the constant opportunity for discovery, became the driving force that hooked her. It "scratched that same itch that I had with school," providing a continuous stream of information to gather and collect, coupled with the undeniable pleasure of daily tasting.

Lee’s hunger for knowledge soon led her back to the production side, albeit temporarily, during a significant stint at Uplands Cheese in Dodgeville, Wisconsin. This was a particularly prestigious environment, as Uplands is renowned globally for its award-winning creations: the highly sought-after Pleasant Ridge Reserve and the seasonal delicacy, Rush Creek Reserve. Working in such an esteemed facility deepened her understanding of cheesemaking on a commercial, yet still artisanal, scale. This period was crucial for honing her sensory skills and practical expertise, providing her with intimate knowledge of cheese production that would prove invaluable in her later competitive endeavors.

Today, Lee brings this wealth of experience to Albuquerque, New Mexico, where she is a central figure at the Mouse Hole Cheese Shop. This establishment holds a unique position in the city as its only cut-to-order cheese shop, offering customers a bespoke experience tailored to their individual preferences. Her current role allows her to apply her extensive knowledge daily, curating selections, educating customers, and embodying the artistry of cheese retail. This diverse and geographically varied career trajectory has provided Hanna Lee with a holistic understanding of the cheese industry, from the milking parlor to the retail counter, equipping her with the comprehensive expertise that would ultimately propel her to the highest echelons of competitive cheesemongering.

The Road to Double Victory: Rigorous Preparation and Strategic Acumen

Hanna Lee’s dual victories at the Young Cheesemonger of the Year (YCMOY) and the Cheesemonger Invitational (CMI) were not achieved overnight. They were the culmination of years of dedicated work, strategic preparation, and an unwavering commitment to mastering her craft. Her journey into competitive cheesemongering began with inspiration from a peer and evolved into a meticulously planned ascent to the top.

The idea of competing for the Young Cheesemonger title first sparked in Lee’s mind in 2024, after observing Jake Heller’s participation in the international competition. "I had never known that the competition existed," Lee admits, "But I saw him posting on Instagram that he was traveling for this international cheese competition. I thought, ‘Wow, that’s really cool.’" This encounter planted the seed for her own aspirations, leading her to decide that she would aim to compete the following year.

The preparation for the Young Cheesemonger competition was extensive, beginning with a demanding pre-application stage. Competitors are required to submit one of the core challenges in advance: preparing a cheese board within a specific budget – typically £60 (approximately $75 USD) for six people. This task demands not only knowledge of cheese but also creativity, financial acumen, and an understanding of presentation. Lee chose a "summer birthday party" theme for her submission, a personal touch as her birthday falls in August. Her concept revolved around cheeses that would pair exquisitely with sparkling wine or a light-bodied red, reflecting her ideal summer celebration. Judges meticulously evaluate various aspects of the submission, including portioning, pricing appropriateness for the specified number of guests, and the overall coherence and appeal of the chosen theme. This initial hurdle screens applicants, with sponsors then selecting the top six competitors under 30 years old from anywhere in the world to become finalists.

Upon learning she was selected as a finalist, Lee faced the unique challenge of balancing her competition prep with her seasonal work at Uplands Cheese during the intensive Rush Creek Reserve season. This period, demanding as it was, serendipitously served as excellent training. "That’s where a lot of my energy was focused," Lee recalls, noting that the daily tasks at Uplands directly contributed to her competitive readiness. The YCMOY competition includes rigorous tasting and identification challenges, an area where her constant exposure to diverse cheeses at Uplands provided a significant advantage. Additionally, practical skills like cutting and wrapping cheeses, which she performed regularly for retail sales, were directly applicable to other competition components.

Lee further explains that a substantial portion of her foundational preparation for YCMOY was already complete due to her prior engagement with the Cheesemonger Invitational: Masters and the regular CMI. These earlier competitions had compelled her to build a robust base of knowledge and practical skills, minimizing the need for extensive, separate preparation for the international contest. Her philosophy emphasizes that genuine preparation stems from daily work and repetition rather than isolated study. "People can get so hung up on prepping, but it really is what you’re doing in your job. It’s more about repetition," she asserts. While reading books can be helpful for jogging memory, Lee highlights that the YCMOY questions specifically draw from the Academy of Cheese Level One training program. She completed the associate training, a step encouraged for finalists, finding it highly beneficial. Ultimately, Lee attributes her success to "the years that I’ve put in" within the industry and behind the retail counter, underscoring the invaluable role of practical experience.

The American Advantage and Community Support

Hanna Lee’s success on the international stage was not just a testament to her individual skill but also a reflection of a distinct American approach to cheese that she believes offers a unique advantage in global competitions. This perspective, often more freeform and experimental than traditional European styles, allowed her to surprise judges and stand out from the competition.

"Americans have a different perspective on cheese and I think that can be pretty unique," Lee observes. She elaborates that in the U.S., cheesemongers often operate with greater creative liberty when it comes to curating boards, making selections, and devising pairings. This built-in freedom contrasts with more rigid, historically defined approaches sometimes found in European cheese culture, where certain pairings are deeply ingrained in tradition.

A prime example of this "American advantage" was Lee’s pairing choice for the Young Cheesemonger competition: a classic Colston Bassett Stilton with an unexpected accompaniment—Trader Joe’s Speculoos Cookie Butter. This innovative combination, which she developed with feedback from her colleagues, initially raised eyebrows. "That’s insane to a European. Why would you pair cookie butter with cheese?" Lee recounts the likely reaction. However, the bold and unconventional pairing delighted the judges, who were "really taken aback by how well it worked together." This moment underscored the power of an open-minded, experimental approach, demonstrating that innovation can transcend traditional boundaries and resonate with even the most seasoned palates. For other Americans aspiring to compete internationally, Lee offers a practical tip: "Knowing how to work in grams is important," highlighting the need to adapt to international measurement standards.

Beyond her innovative spirit, Lee credits significant community support for her victories. The collaborative nature of the cheese industry played a crucial role in her preparation. For the YCMOY competition, where she had to select a cheese and three crackers for a pairing, Lee leveraged the collective expertise of her colleagues. "I had a couple of ideas of what to pair, so one day I brought them all into work and I asked, ‘Can we taste these together? Can you guys give me feedback?’" she explains. This collaborative tasting session allowed her to bounce flavor ideas off others, refine her choices, and ensure her pairings were compelling and well-received.

Crucial support also came from her sponsor, Dairy Farmers of Wisconsin, particularly through Molly Browne, who accompanied Lee to Switzerland. "Just knowing that someone was there in my corner and wanted to see me succeed was a great support because otherwise, I would have been on my own," Lee emphasizes. This institutional and personal backing provided not just financial assistance but also invaluable moral support, creating a vital safety net that allowed Lee to focus on her performance. This network of colleagues and sponsors illustrates the strong communal spirit within the cheese industry, where mentorship and peer support are often key to individual success.

From International Acclaim to National Domination: The Mental Edge

Hanna Lee’s victory as Young Cheesemonger of the Year proved to be more than just an international accolade; it served as a crucial mental turning point that directly contributed to her subsequent triumph at the Cheesemonger Invitational (CMI). After years of consistently placing second in the highly competitive CMI, her international win provided a newfound perspective that allowed her to finally clinch the coveted national title.

"It helped me see you don’t have to be great at every single little piece of the competition," Lee reflects on her YCMOY experience. Despite not scoring highly in the oral test component of the international contest, she still emerged victorious. This realization liberated her from the immense pressure she had previously placed on herself to excel in every single category. "That allowed me to take pressure off myself to perform and win every single category that I could," she explains. Instead, she shifted her focus to simply performing to the best of her ability and representing herself authentically, rather than striving for unattainable perfection across the board.

This change in mindset was transformative for her CMI performance. Giving herself "permission to relax and enjoy it," Lee approached the national competition with a refreshed perspective, even internalizing the thought, "If I come in second again, who cares? I’ll just come back again." This reduction in self-imposed pressure ironically enabled her to perform at a higher, more consistent level across all challenges, ultimately allowing her to "gather all those points" necessary for her decisive 31-point victory. It highlighted the profound impact that mental fortitude and self-compassion can have on competitive success.

Her relentless pursuit of the CMI trophy, even after multiple second-place finishes, speaks volumes about her extraordinary drive and determination. "I had it in my mind that I was just going to compete until I won, as a way to push myself and keep showing that I do know what I’m doing in this industry," Lee states firmly. This goal-oriented mindset, coupled with an inherent refusal to give up, fueled her persistent efforts. "Once I have a goal, I put my mind to it. As long as it takes, that’s what it takes. Time’s going to pass anyway, so why not keep trying to hit this goal?" This philosophy of unwavering commitment, combined with the strategic mental shift gained from her international win, ultimately paved her path to national championship.

Far-Reaching Implications: Local Boost and Global Recognition

Hanna Lee’s dual victories have had significant and diverse implications, elevating her personal career while also impacting the local cheese scene in Albuquerque and raising the profile of American cheesemongers globally. Her accolades serve as a powerful testament to her skill and dedication, opening new doors and strengthening existing ventures.

On the international stage, the Young Cheesemonger of the Year title provided Lee with unparalleled exposure and networking opportunities. Immediately following her win, she had the unique privilege of attending a dinner with all the judges from the World Cheese Awards – a gathering that represents "everybody in the industry who judges." This experience allowed her to connect with influential figures from diverse cheese cultures, including India, Norway, and Switzerland, among many others. "That was really cool to be there as a bastion of the American cheese community," Lee reflects, emphasizing her role in representing an "up-and-coming cohort of young mongers in the US who know what we’re doing." Her presence and success challenged traditional perceptions, showcasing that American expertise is a force to be reckoned with on the global cheese map.

Locally, her CMI victory has been nothing short of transformative for the Mouse Hole Cheese Shop in Albuquerque, which she co-owns with her partner, David Myers. The timing of her win was particularly impactful, as Myers had just purchased the shop two weeks prior to her national championship. "Two weeks later for me to win a national competition has been great for us," Lee explains. The CMI trophy, proudly displayed, has become a significant draw, attracting new customers who come specifically "to see the trophy and say, ‘Congratulations. We had heard about you guys, but we had never come [in], so we decided now’s the time.’"

This surge in visibility and foot traffic has provided the Mouse Hole Cheese Shop with a crucial boost, solidifying its place as a recognized and respected establishment in the community. More than just increased sales, the recognition has empowered the shop to expand its offerings. "It’s allowed us to purchase more unique cheeses that we hadn’t before because we didn’t know if there was a market," Lee notes. This means a wider, more adventurous selection for Albuquerque’s cheese lovers, further enriching the local culinary landscape. Lee hopes this positive momentum continues, signaling a bright future for the shop and its contribution to the city’s gastronomic scene.

Beyond the immediate impacts, Lee’s experience at the World Cheese Awards offered a profound glimpse into the heart of the international cheese community. Attending as a first-time judge, she was overwhelmed by the sheer scale of the event. "Walking into that space of over 5,000 cheeses… the entire back half of an expo hall with tables and tables and tables of cheese—that was such a cool experience." This immersion allowed her to appreciate the global diversity and complexity of cheese production.

Even more uniquely, her participation included exclusive tours of Swiss cheesemakers, an opportunity she believes she wouldn’t have had without competing. These tours offered an intimate look at small-scale, traditional production methods. "We went on a tour with all the judges to a small traditional cheese farm… they were making cheese in a tiny copper kettle over a fire and it was an experience not everybody gets to see, even if you work in cheese," she recounts. These experiences underscored the deep cultural heritage embedded in cheesemaking and further enriched her comprehensive understanding of the craft.

Looking ahead, Lee’s immediate horizon involves a desire to transition from competitor to judge. "I would like to judge one year for CMI and see the other side," she states. This ambition is driven by a curiosity to understand the nuances of scoring, to decipher why her previous attempts yielded second-place finishes, and to observe the innovative creations of other mongers. "Being able to interact with everybody else’s creations would be a really cool experience," she adds, indicating a continued commitment to contributing to and learning from the competitive cheese world.

Hanna Lee’s remarkable journey and groundbreaking victories not only celebrate her individual achievements but also mark a significant moment for the American cheese industry. Her success signals a new era where American cheesemongers are not just participating but leading, bringing fresh perspectives and innovative approaches to a global stage. As the industry continues to evolve, Lee stands as an inspiring figure for aspiring cheesemongers, demonstrating that passion, persistence, and a willingness to challenge conventions can lead to unparalleled success.

For those inspired by Hanna Lee’s journey, the Academy of Cheese’s Young Cheesemonger of the Year competition is actively seeking entries until September 20. Selected finalists will be invited to attend the prestigious competition, which will take place during the World Cheese Awards in Cordoba, Spain, on November 12, 2026. Individuals under 30 years old with a passion for cheese are encouraged to submit their entry and potentially follow in Lee’s footsteps on the international stage.