A Double Crown: New Mexico’s Hanna Lee Sweeps International and National Cheese Competitions

ALBUQUERQUE, NM – In an extraordinary display of skill, passion, and unwavering dedication, New Mexico-based cheesemonger Hanna Lee has etched her name into the annals of the global cheese community, securing two of the industry’s most prestigious titles. Following her historic win as the Academy of Cheese’s Young Cheesemonger of the Year in November 2025 – making her the first American to claim the international honor – Lee returned to the competitive stage just seven months later to dominate the Cheesemonger Invitational (CMI) in New York in June 2026. Her CMI victory, achieved with a commanding 31-point margin after years of consistently placing second, firmly cements her status as one of the most formidable and celebrated figures in the American cheese landscape.

Lee, who currently helms the counter at Albuquerque’s Mouse Hole Cheese Shop, the city’s sole cut-to-order cheese establishment, has cultivated an enviable and geographically diverse career path. Her journey through the world of cheese is a testament to relentless learning, an insatiable curiosity for flavor, and a deep-seated commitment to her craft. Culture magazine recently had the exclusive opportunity to sit down with the newly crowned champion to delve into her experiences both domestically and abroad, uncovering the driving forces behind her remarkable ascent to world-champion status.

A Journey Forged in Cheese: A Chronology of Dedication

Hanna Lee’s path to becoming a world-renowned cheesemonger is as rich and varied as the cheeses she champions. Originally hailing from Washington state, her initial foray into the dairy world was at Asgaard Farm, a picturesque goat dairy nestled in the heart of the Adirondacks. It was here that she first encountered the intricate processes of cheesemaking, laying a foundational understanding of the raw materials and artisanal techniques that would later define her career. This early experience ignited a spark, revealing a world far more complex and rewarding than she had initially imagined.

Her professional footing as a monger truly began after securing a position behind the bustling cheese counter at Whole Foods in Boulder, Colorado. This retail environment provided her with the essential skills of customer interaction, product knowledge, and the art of selection and presentation. It was during this period, in 2019, that the true depth and breadth of the cheese industry began to unfold before her, captivating her intellectually and professionally.

"In 2019, when I was working for Whole Foods, that was my first retail cheese job. I just realized how much there was to learn in the field. That’s really what hooked me because I was about a year out from finishing my college degree and was a little lost," Lee recounted during our interview. "I didn’t know what I was going to do if I wasn’t learning and in school. So, seeing that there was all of this information that I could gather and collect and just keep striving to learn more, I thought, ‘This is scratching that same itch that I had with school.’ And just being able to taste things all the time—that’s fun." This revelation marked a pivotal moment, shifting her focus from a potentially "lost" post-college existence to a vibrant career path brimming with continuous discovery.

Lee’s journey then took her to the pastoral landscapes of Dodgeville, Wisconsin, where she embraced a seasonal role at Uplands Cheese. This revered creamery is celebrated globally for its iconic Pleasant Ridge Reserve and the seasonal Rush Creek Reserve – cheeses that represent the pinnacle of American artisan cheesemaking. Her time at Uplands was instrumental, allowing her to delve deeper into the cheesemaking process once again, bridging the gap between farm and counter, and enriching her understanding of cheese from its very origin. The hands-on experience with these world-class cheeses undoubtedly honed her palate and deepened her appreciation for the nuances of production.

Today, Lee’s expertise and passion are poured into the Mouse Hole Cheese Shop in Albuquerque, New Mexico. As the city’s only cut-to-order cheese shop, it represents a unique hub for cheese enthusiasts, offering a personalized experience that reflects Lee’s commitment to quality and customer engagement. Her current role is not just a job; it’s a culmination of years of diverse experiences, geographical shifts, and an unwavering dedication to the craft.

International Acclaim: Young Cheesemonger of the Year

The idea of competing on an international stage first sparked in Lee’s mind in 2024, after observing fellow monger Jake Heller’s participation in the Young Cheesemonger of the Year competition. "I had never known that the competition existed. But I saw him posting on Instagram that he was traveling for this international cheese competition. I thought, ‘Wow, that’s really cool.’ I had it in my head that I might want to compete the next year," she recalled. This burgeoning ambition set the stage for a monumental achievement.

The Academy of Cheese’s Young Cheesemonger of the Year title is an award designed to identify and celebrate the brightest rising stars within the global cheese community, specifically those aged 30 or younger. Its rigorous multi-stage application and competition process demands not only extensive knowledge but also practical skills and creative flair.

The Road to Bern: Preparation and Challenges

The pre-application phase for the Young Cheesemonger competition requires contestants to submit a detailed plan for one of the main challenges: preparing a cheese board within a specific budget – typically £60 for six people. Lee elaborated on this initial hurdle: "[The sponsors] look at your portioning. Is your pricing appropriate for six people? Does your theme make sense?" For her submission, Lee ingeniously crafted a "summer birthday party" theme, aligning it with her August birthday and her personal preferences. "I talked about how these [cheeses] all pair with sparkling wine, or a light-bodied red, because that’s what I want to drink at my birthday party in the summer. You just walk them through your whole process and you submit that along with your experience and background." This innovative and personal approach clearly resonated with the sponsors, who then select the top six finalists from around the world.

Upon learning she was a finalist, Lee faced a unique challenge: she was deeply immersed in the demanding Rush Creek season at Uplands Cheese. "It was a little tricky because I was in the middle of the Rush Creek season at Uplands. That’s where a lot of my energy was focused," she explained. However, this intensive period proved to be a fortuitous alignment with the competition’s requirements. "It was a good place for me to be because part of the [Young Cheesemonger] challenge is tasting and identification—we taste cheese a lot at Uplands. Then there are also cutting and wrapping challenges, which I was doing a lot of for retail sales."

Crucially, Lee’s preparation for the Young Cheesemonger competition benefited immensely from her prior training for the Cheesemonger Invitational: Masters and CMI. "I had done a lot of the prep for Young Cheesemonger earlier in the year, when I was prepping for The Cheesemonger Invitational: Masters and CMI. I had worked at building this base of knowledge and skill for those two competitions that I didn’t have to do a ton for Young Cheesemonger other than what I was doing day-to-day." This strategic overlap underscores the cumulative nature of expertise in the cheese world.

Lee emphasized that true preparation often lies in the daily grind. "People can get so hung up on prepping, but it really is what you’re doing in your job. It’s more about repetition. Reading books can be helpful because it can jog your memory." She also highlighted the specific academic component of the Young Cheesemonger contest: "For Young Cheesemonger specifically, the competition’s questions come out of the Academy of Cheese Level One training program. The Academy of Cheese encourages you—if you’re chosen as a finalist—to complete the associate training, which I did and I think it was helpful." Ultimately, her success was rooted in years of hands-on experience: "I’ve been in the industry for a while and I’ve worked at a retail counter for a long time, so at the end of the day that’s what comes down to my success—the years that I’ve put in."

The Power of Community and American Ingenuity

The support of the cheese community played a vital role in Lee’s journey. For the Young Cheesemonger contest, competitors are given a list of six cheeses to choose from for a pairing challenge. Lee selected Colston Bassett Stilton. "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?’ That was the biggest help for me… bouncing flavor ideas off of people." This collaborative spirit within the industry proved invaluable.

Her sponsor, Dairy Farmers of Wisconsin, also provided critical assistance. Molly Browne, representing the organization, traveled with 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 noted, highlighting the importance of mentorship and institutional backing.

One of the most fascinating aspects of Lee’s international victory was her ability to leverage a distinct "American perspective" on cheese. "Americans have a different perspective on cheese and I think that can be pretty unique," she mused. "In the US, we’re a lot more freeform with our boards, selections, and pairings. Having more freedom built into how we sell makes a difference in the competition." This cultural difference manifested in a bold, unconventional pairing that captivated the judges: "I paired Stilton with Trader Joe’s Speculoos Cookie Butter—that’s insane to a European. Why would you pair cookie butter with cheese? But the judges loved it and were really taken aback by how well it worked together." This daring combination underscored the innovative spirit that American cheesemongers bring to the global stage.

For other aspiring American competitors, Lee offered practical advice: "Knowing how to work in grams is important," a small but significant detail often overlooked by those accustomed to imperial measurements.

Conquering the Home Front: The CMI Victory

Returning from her international triumph, Lee faced another formidable challenge: the Cheesemonger Invitational (CMI). This competition held a particular significance, as she had placed second multiple times in previous years. However, her Young Cheesemonger win provided an unexpected psychological advantage. "It helped me see you don’t have to be great at every single little piece of the competition. I didn’t score well in the oral test and I still won," she explained. "That allowed me to take pressure off myself to perform and win every single category that I could. I realized I just wanted to do well enough and represent myself to the best of my ability—I don’t need to be at the top. That helped me gather all those points that I had for CMI—giving myself permission to relax and enjoy it and say to myself, ‘If I come in second again, who cares? I’ll just come back again.’" This newfound calm and perspective, born from her international success, proved to be the missing ingredient, enabling her to secure the coveted CMI trophy by a significant 31-point margin.

Lee’s journey to CMI victory was also fueled by an indomitable spirit and a clear objective. "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 and even if I don’t win, I’m not somebody who gives up," she asserted. "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 sheer perseverance and mental fortitude are hallmarks of a true champion, demonstrating that consistent effort and a belief in oneself can overcome past disappointments.

The Ripple Effect: Local and Global Impact

Hanna Lee’s dual accolades have had a profound and multifaceted impact on her career and the broader cheese community, both internationally and locally.

Elevating the American Cheese Community on the World Stage

Her Young Cheesemonger win resonated deeply within the international cheese sphere. "Young Cheesemonger was great for me on an international stage. After I won, I went to dinner with all of the judges from the World Cheese Awards. That’s like everybody in the industry who judges," Lee recounted, emphasizing the unparalleled networking opportunity. "I got to meet really cool people from India and Norway and Switzerland and everywhere. That was really cool to be there as a bastion of the American cheese community… [and represent] an up-and-coming cohort of young mongers in the US who know what we’re doing." Her victory served not just as a personal triumph but as a beacon for the burgeoning talent within the American artisan cheese movement, showcasing its innovative spirit and growing expertise to a global audience.

Boosting Local Business and Community Engagement

The CMI victory, while national, had a more immediate and tangible impact on her local community in Albuquerque and the Mouse Hole Cheese Shop. "CMI was really good for me in a different way because it has really helped me locally here in Albuquerque, and our shop," Lee explained. This timing was particularly fortuitous, as her partner, David Myers, had just purchased the shop two weeks prior to her CMI win. "Two weeks later for me to win a national competition has been great for us. People come in 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.’"

The increased visibility and prestige have translated directly into heightened customer traffic and a stronger community presence for the Mouse Hole Cheese Shop. "It has been great for us to cement our foot as a place in the community that people know. It’s allowed us to purchase more unique cheeses that we hadn’t before because we didn’t know if there was a market. I hope it continues," Lee noted, illustrating how personal accolades can directly fuel business growth and foster a more adventurous palate among local consumers.

Immersive Experiences at the World Cheese Awards

Beyond the competitive stage, Lee’s participation offered unique immersive experiences, particularly her attendance at the World Cheese Awards. "I had never been at a judging before. 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 sheer scale and diversity of cheese offerings provided an unparalleled educational opportunity, deepening her understanding of global cheese production and evaluation.

Furthermore, the competition facilitated exclusive tours of Swiss cheesemakers. "Before the judging, we did tours of cheesemakers in Switzerland. I don’t know if that’s something that I would have been able to put together without competing," Lee reflected. These tours offered rare insights into traditional European cheesemaking practices. "After the competition, 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." Such intimate encounters with the artisanal heart of cheesemaking are invaluable for any professional in the industry, offering a holistic perspective on the craft.

Looking Ahead: A Future in Judging and Beyond

With two major championship titles under her belt, Hanna Lee is already contemplating her next steps, demonstrating her continuous drive for growth and contribution to the cheese world. Rather than immediately pursuing another competitive title, she envisions a shift in role. "I would like to judge one year for CMI and see the other side. See what has been happening for the last three years and why this time, it worked out for me and the other two times, it didn’t," she shared. This desire to understand the nuances of judging and the evolution of the competition reflects her analytical mind and her commitment to the integrity of the craft. "Get down into the nuance and also see what other mongers are creating. Being able to interact with everybody else’s creations would be a really cool experience."

While she hasn’t explicitly mentioned competing in the prestigious Mondial du Fromage et des Produits Laitiers (Mondial) someday, her ambition to judge and her continuous learning trajectory suggest that the highest echelons of cheese competitions remain within her orbit. For now, her focus is on contributing to the community that has supported her, sharing her knowledge, and continuing to elevate the profile of artisan cheese.

The Academy of Cheese’s Young Cheesemonger of the Year competition continues to foster new talent, with entries for the next cycle being accepted until September 20. Selected finalists will be invited to the competition, scheduled during the World Cheese Awards in Cordoba, Spain, on November 12, 2026. For those under 30 years old with a passion for cheese, Hanna Lee’s journey stands as a powerful testament to what dedication, curiosity, and an adventurous spirit can achieve on both national and international stages. Her story is not just one of personal triumph, but a vibrant narrative of the evolving and increasingly influential role of American cheesemongers in the global culinary landscape.