By Leslie Cooperband
August 3, 2026
(From: Web Exclusive)

Main Facts: A Culinary Competition with a Conscience

Sometimes, you wander into an experience that transcends your expectations and blows your mind. For many attendees of the 2026 American Cheese Society Conference in Louisville, Kentucky, that experience unfolded at The Biscuit Lounge on the evening of August 3rd. The event was the annual Cheesy Chopped Championship, a vibrant fundraiser hosted by the Cheese Culture Coalition (CCC), an organization dedicated to fostering a more equitable and inclusive cheese industry for Black, Indigenous, and People of Color (BIPOC) through targeted education and grant programs.

Inspired by the popular Food Network show Chopped, this unique competition tasks three BIPOC cheesemongers with an extraordinary challenge: to craft a cheese board that not only demonstrates their culinary skill but also profoundly reflects their personal identity and connection to the world of cheese. Contestants utilize a diverse array of donated cheeses and accompaniments, supplemented by special elements brought from their homes, all within a strict time limit. The boards are then presented to a panel of judges, culminating in two rounds of intense, heartfelt competition.

The 2026 championship saw Tobias Benavides, a Peruvian-American cheesemonger from Rainbow Grocery Cooperative in San Francisco, crowned the winner. His presentation, a deeply moving homage to his Incan ancestors, captivated both judges and audience, highlighting the rich tapestry of heritage and passion that the CCC strives to celebrate. Beyond the competition, the event served as a powerful testament to the Coalition’s motto: "Cheese is for everyone!"—a message that resonated through the bustling atmosphere of The Biscuit Lounge, fostering community, connection, and a shared love for cheese.

Chronology: From Farmstead to Forum, A Journey Back to Cheese

My own journey back into the heart of the cheese world has been one of rediscovery. After nearly two decades immersed in the daily rhythms of farmstead cheesemaking, my husband and I sold our beloved Prairie Fruits Farm & Creamery in Champaign, Illinois, in 2024. Stepping away from the demands of milking goats and crafting award-winning cheeses left a void, but also opened doors to new perspectives. Attending and presenting at the 2026 American Cheese Society Conference was a deliberate dive back into the vibrant community I had once been so central to.

It was during this conference that the path led us to The Biscuit Lounge in historic downtown Louisville. Hot and sweaty from a long walk through the summer evening, we entered the venue with little more than a general understanding of the event—the Cheese Culture Coalition’s Cheesy Chopped Championship. We had no idea how deeply the evening would touch us, or how it would redefine our understanding of the industry we had dedicated so much of our lives to.

The Cheese Culture Coalition itself has a relatively recent but impactful history, having been founded in 2020. Born from a recognition of systemic inequities within the artisanal food landscape, the CCC quickly established its mission to champion diversity within the cheese industry. Their annual Cheesy Chopped Championship, now a flagship fundraising event, originated organically. The very first competition came together as an impromptu fundraiser at the 2024 American Cheese Society conference, demonstrating the immediate need and enthusiasm for such a platform. Its success spurred its continuation, evolving into the refined and deeply meaningful event we experienced in 2026.

As the evening progressed, the chronology of the event unfolded with a captivating rhythm. From the initial buzz of arrivals, the venue quickly filled with industry professionals, cheese enthusiasts, and supporters of the CCC’s mission. The competition itself moved through its two rounds, each participant meticulously assembling their boards, their concentration palpable amidst the convivial din. The presentations to the judges were the emotional core, where stories of heritage, struggle, and triumph were shared, each a unique narrative woven through the medium of cheese. Finally, the announcement of Tobias Benavides as the champion was met with an outpouring of emotion, a fitting climax to an evening dedicated to celebrating the diverse voices within the cheese community.

Supporting Data: A Tapestry of Flavors, Stories, and Community

The setting for the 2026 Cheesy Chopped Championship, The Biscuit Lounge, was a character in itself. Housed within the beautifully restored Nabisco Biscuit Factory, the venue offered a stunning blend of industrial history and modern comfort. Original brick walls, gleaming hardwood floors, and an arrangement of comfortable couches and chairs created an inviting, almost intimate atmosphere. This welcoming vibe perfectly embodied the Cheese Culture Coalition’s core philosophy: "Cheese is for everyone!" The space was packed, a testament to the growing support for the CCC, with a constant hum of engaging conversation filling the air.

Beyond the main competition, the event offered a rich sensory experience for all attendees. Guests were treated to a generous spread of cheeses and accompaniments, showcasing the breadth of artisanal production. Adding to the culinary delights, a monger from Quesos Navarro, a producer from Jalisco, Mexico, expertly crafted grilled small bites featuring unctuous, melty cheeses, offering a taste of international cheese traditions. A particularly striking presence was Chiyo Shibata, a cheesemaker from Fromage Sen in Japan, who sampled her exquisite French-inspired cow’s milk cheeses while dressed in an arresting traditional kimono. Her presence underscored the global reach and diverse interpretations of cheese culture that the CCC champions. Of course, no fundraising event would be complete without a silent auction, and I myself couldn’t resist bidding on—and winning!—a giant cooler overflowing with cheeses and accompaniments, a delightful souvenir of a memorable evening.

The heart of the evening, however, lay with the three competing mongers. Hailing from different corners of the country, each worked at or owned independent cheese shops, representing the backbone of local cheese commerce. What made their presentations so compelling was the reflection of their unique life experiences that had led them to cheese. Their boards were not merely assemblages of ingredients; they were deeply personal narratives. Each monger designed thoughtful, aesthetically beautiful boards, but it was the rich, inspirational stories accompanying them that truly captivated the audience. As they described their cheese and accoutrement choices, explaining how these pairings reflected specific elements and experiences from their lives, it became clear that this was no ordinary cheese event. These individuals were not merely showcasing their expertise or promoting products; they were crafting cheese boards directly from their hearts, sharing vulnerable and powerful connections.

The winning monger, Tobias Benavides, truly brought the house to tears with his poignant description of the Incan ancestors who inspired his "perfect bite." Barely 24 years old, his oratory was layered with a wisdom beyond his years, referencing profound connections to his past and cultural heritage. His board, meticulously arranged, featured a vibrant array of indigenous-inspired ingredients paired with artisanal cheeses that, he explained, echoed the resilience and flavors of his Peruvian roots. The emotional depth of his presentation highlighted the power of food as a conduit for storytelling and cultural preservation, solidifying his well-deserved victory.

Official Responses: Voices of Inclusion and Inspiration

The success and emotional resonance of the Cheesy Chopped Championship were echoed by organizers and participants alike. "This year’s Championship truly exceeded our expectations, both in terms of fundraising and, more importantly, in the profound connections it fostered," remarked Maya Jenkins, Executive Director of the Cheese Culture Coalition. "To see these talented mongers share their personal stories, their heritage, and their passion through cheese—it’s a powerful affirmation of our mission. It reinforces that the industry is richer and more vibrant when all voices are heard and celebrated." Jenkins added that the funds raised would directly support the CCC’s grant programs, enabling more BIPOC individuals to access education, mentorship, and business opportunities within the cheese sector.

The judging panel, composed of esteemed figures from the cheese world, emphasized the difficulty of their task due to the exceptional quality and emotional depth of the presentations. "Every board was a masterpiece, not just culinarily, but narratively," commented renowned cheesemonger and judge, Chef Antoine Dubois. "What set Tobias apart was the sheer authenticity and the raw emotion of his story. His ability to weave his ancestral heritage into every element of his board, creating a ‘perfect bite’ that resonated so deeply, was truly extraordinary. It reminded us all that cheese is not just food; it’s culture, it’s history, it’s identity."

Upon receiving his trophy, Tobias Benavides, still visibly moved, shared his gratitude. "Winning this championship means so much more than just a trophy," Benavides stated, his voice thick with emotion. "It’s a validation of my heritage, my family’s story, and the belief that my unique perspective has a place, a vital place, in the cheese world. The Cheese Culture Coalition has created a platform where we can truly be ourselves, and I hope my story inspires others to embrace their own journey with cheese, whatever that may be." His words resonated deeply, underscoring the event’s success in empowering underrepresented voices.

Representatives from the American Cheese Society also lauded the partnership. "The ACS is proud to host events like the Cheesy Chopped Championship, which align perfectly with our commitment to supporting the entire cheese community," said Sarah Chen, an ACS board member present at the event. "The CCC’s work is vital, and seeing the joy and connection it brings to our conference is truly inspiring. It’s a testament to what we can achieve when we collaborate to build a more inclusive industry."

Implications: A Future Forged in Flavor and Inclusivity

The Cheesy Chopped Championship, and the Cheese Culture Coalition’s broader work, carries significant implications for the future of the American cheese industry. For too long, the narrative and leadership within artisanal food spaces, including cheese, have lacked diverse representation. The CCC directly addresses this by creating pathways for BIPOC individuals, not just to enter the industry, but to thrive and lead within it. Their grant programs provide crucial financial support for education, apprenticeships, and business development, dismantling barriers that have historically prevented many from pursuing their passion for cheese.

The event itself is a powerful demonstration of the CCC’s motto, "Cheese is for everyone!" It transforms a simple culinary competition into a profound cultural exchange. By giving a platform to stories that are often unheard, it enriches the entire cheese community, pushing beyond mere product appreciation to a deeper understanding of the human element behind the cheese. The enthusiastic participation, the emotional presentations, and the palpable sense of community in The Biscuit Lounge all point to a growing demand for these diverse perspectives.

The implications extend beyond individual success stories like Tobias Benavides’s. The visibility of events like the Cheesy Chopped Championship inspires aspiring cheesemongers and makers from underrepresented backgrounds, showing them that there is a place for them, and their unique stories are valued. It encourages consumers to seek out and support diverse producers and retailers, thereby fostering a more equitable marketplace. Moreover, it challenges existing industry norms, prompting established institutions to consider how they can better champion diversity and inclusion in their own practices.

As I sat back on my barstool, taking in the connections to cheese through heritage, the struggles of keeping small, independent cheese shops afloat in a world of consolidation and convenience, and the sheer generosity of the makers who donated products for the event, I was overcome. It was a microcosm of the beauty that can unfold when people from diverse backgrounds come together to indulge in a particular passion. The overwhelming joy wafting through the lounge was infectious. There were no hidden agendas, no ulterior motives—just a group of "cheese nerds" coming together for the sheer love of cheese and an honest desire to share that love.

This event was more than a fundraiser or a competition; it was a celebration of humanity through cheese. It underscored the fact that food, at its best, is a universal language that can connect us, teach us, and move us. For me, having stepped away from the daily grind of cheesemaking, this experience was a profound reminder of why I fell in love with cheese in the first place—not just for its flavors, but for the stories it tells, the communities it builds, and the rich tapestry of human experience it represents. The future of cheese, as envisioned by the Cheese Culture Coalition, is vibrant, inclusive, and profoundly delicious.

About the Author:

For nearly 20 years, Leslie Cooperband and her husband Wes Jarrell owned and operated Illinois’ first farmstead dairy-creamery, Prairie Fruits Farm & Creamery LLC (Champaign, Illinois). Both soil scientists and academics by trade, they left behind their professorial lives to become goat dairy farmers and farmstead cheesemakers. They transformed a 7-acre cash grain farm into an orchard and goat dairy in 2003 and opened their doors in 2005. They milked 80 goats seasonally and made 8-10 styles of artisan cheese, many of which won national awards, including from the American Cheese Society and the Good Food Awards. Their pasture-based goat herd was certified “Animal Welfare Approved” for 14 years. Although the dairy-creamery was the main enterprise, the farm had a farm store, hosted farm-to-table meals, and offered tours, classes, and other agri-tourism events. Leslie and Wes sold their farm business in February 2024, and it is thriving. They currently live on the neighboring farm, which they are restoring and rewilding. Leslie writes a weekly Substack post and is working on a book about her experiences as a dairy farmer and cheesemaker.