A Dual Crown: New Mexico Monger Secures International and National Glory

Albuquerque, New Mexico – In a remarkable ascent that has captivated the global cheese community, New Mexico-based cheesemonger Hanna Lee has etched her name into history, claiming dual victories on both international and national stages. Her triumphs as the Academy of Cheese’s Young Cheesemonger of the Year in Bern, Switzerland, in November 2025, and subsequently as the latest winner of the coveted Cheesemonger Invitational (CMI) in New York in June 2026, mark a pivotal moment for American representation in the artisanal cheese world. Lee, currently the driving force behind The Mouse Hole Cheese Shop, Albuquerque’s sole cut-to-order establishment, has not only garnered prestigious accolades but has also become a beacon for the burgeoning talent within the U.S. cheese industry.

Her journey, marked by geographical diversity and an insatiable hunger for knowledge, culminates in these groundbreaking achievements. From the serene goat dairies of the Adirondacks to the bustling retail counters of Colorado and the esteemed cheesemaking facilities of Wisconsin, Lee’s path has been a testament to dedication and a deep-seated passion for the craft. Her recent victories, especially her decisive 31-point margin win at the CMI after years of coming in second, solidify her status as one of the preeminent cheesemongers in America and a rising star on the global scene.

Culture magazine recently sat down with Lee to delve into her extraordinary experiences, both domestically and abroad, and uncover the driving forces that propelled her to become a world champion.

A Chronology of Cheese: Hanna Lee’s Path to Mastery

Hanna Lee’s illustrious career in cheese has been as geographically varied as it has been professionally enriching. Her trajectory reflects a profound dedication to understanding cheese from every angle—from its humble origins on the farm to its intricate presentation at the retail counter.

Roots in the Dairy Lands: From Farm to Counter

Originally hailing from Washington state, Lee’s initial immersion into the world of cheese began at Asgaard Farm, a picturesque goat dairy nestled in the heart of the Adirondacks. This foundational experience provided her with an intimate understanding of the cheesemaking process, from tending to the animals to crafting the curds. It was here that she first witnessed the alchemy of milk transforming into diverse and delectable cheeses, sparking a curiosity that would define her career.

Her transition from farm life to retail marked a significant turning point. Lee found her true footing as a cheesemonger after securing a position behind the counter at Whole Foods in Boulder, Colorado. This role was her first dedicated retail cheese job, and it proved to be an eye-opening experience. "In 2019, when I was working for Whole Foods… I just realized how much there was to learn in the field," Lee recounted. This realization was profoundly impactful, coming at a time when she was nearing the completion of her college degree and felt a sense of uncertainty about her future. The vast, intricate world of cheese offered a compelling answer. "That’s really what hooked me because I was about a year out from finishing my college degree and was a little lost. I didn’t know what I was going to do if I wasn’t learning and in school." The continuous learning curve of the cheese industry, with its endless varieties, histories, and scientific nuances, perfectly "scratched that same itch that I had with school." Coupled with the inherent joy of constant tasting and discovery, Lee knew she had found her calling.

Lee’s journey then took her to the esteemed Uplands Cheese in Dodgeville, Wisconsin, a name synonymous with artisanal excellence. During her stint there, she delved back into cheesemaking, working with the renowned producers of Pleasant Ridge Reserve and Rush Creek Reserve. This period was invaluable, providing her with hands-on experience in crafting some of America’s most celebrated cheeses. The rigorous standards and deep knowledge required at Uplands further honed her palate and understanding of cheese production, which would later prove instrumental in her competitive success. The daily tasks of tasting and identifying subtle flavor profiles, as well as the meticulous cutting and wrapping for retail sales, directly prepared her for the practical challenges of future competitions.

Today, Lee brings her wealth of experience and passion to Albuquerque, New Mexico, where she is a vital part of The Mouse Hole Cheese Shop. As the city’s only cut-to-order cheese shop, it represents a commitment to fresh, personalized service, allowing customers to experience cheese at its peak.

The Competitive Stage: From Discovery to Double Crown

The idea of competing for the prestigious Young Cheesemonger title first sparked in Lee’s mind in 2024. "I had never known that the competition existed," she admitted, until she saw Jake Heller, a fellow cheesemonger, posting about his journey to an international cheese competition on Instagram. Heller’s participation served as a powerful inspiration. "I thought, ‘Wow, that’s really cool.’ I had it in my head that I might want to compete the next year."

Her aspirations quickly materialized. In November 2025, Hanna Lee made history in Bern, Switzerland, becoming the first American to ever win the Academy of Cheese’s Young Cheesemonger of the Year title. This award is globally recognized for identifying and celebrating the brightest rising stars within the international cheese community. The victory was not just personal; it was a landmark achievement for the American cheese scene.

Returning to the competitive stage just seven months later, in June 2026, Lee set her sights on the Cheesemonger Invitational (CMI) in New York. After several years of consistently placing second, a testament to her skill but also a source of competitive drive, she finally secured the coveted trophy. Her win, by a significant 31-point margin, was not merely a victory but a definitive statement, cementing her place as one of the undisputed best cheesemongers in America. This triumph was a culmination of years of persistent effort, learning, and refinement.

Supporting Data: Inside the Mind of a Champion

Lee’s journey to the top was built on a foundation of continuous learning, strategic preparation, and unwavering community support. Her insights into the competitive process and the unique advantages of the American approach to cheese offer valuable lessons for aspiring mongers.

The Rigors of Preparation: More Than Just Books

Preparing for the Young Cheesemonger competition was a multi-faceted endeavor, beginning with a detailed pre-application stage. Competitors were required to submit one of the main challenges ahead of time: designing a cheese board within a specific budget. "You have to submit one of the [Young Cheesemonger competition] challenges ahead of time, which is preparing a cheese board within a certain budget—I believe it’s £60 for six people," Lee explained. The judges meticulously evaluated aspects such as portioning, pricing appropriateness for six people, and the coherence of the chosen theme. Lee, submitting in August, ingeniously opted for a summer birthday party theme, aligning it with her own birthday. "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 initial submission was crucial for sponsors selecting the top six finalists from around the world, all required to be 30 years old or younger.

Upon learning she was a finalist, Lee faced a demanding schedule, being in the thick of the Rush Creek season at Uplands Cheese. However, this intense period proved to be an unexpected advantage. "That’s where a lot of my energy was focused. 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 had already built a robust knowledge base through her prior preparations for The Cheesemonger Invitational: Masters and CMI. This earlier groundwork meant she didn’t need to undertake extensive, separate preparation for Young Cheesemonger, relying instead on her day-to-day work. "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: "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, Lee attributes her success to 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 cheese community played a pivotal role in Lee’s preparation and success. For the Young Cheesemonger competition, where competitors chose from a list of six cheeses and three cracker options, collaboration was key. Lee chose 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, allowing for collective palate assessment and creative brainstorming, proved invaluable.

Support also came from her sponsor, Dairy Farmers of Wisconsin. 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 emphasized, highlighting the critical role of mentorship and practical assistance in high-stakes international competitions.

Lee also believes that American cheesemongers bring a distinct advantage to these global stages: a different perspective on cheese. "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 creative liberty allows for innovative and often surprising combinations that can impress judges. She exemplified this with her Stilton pairing: "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 bold, unconventional approach, rooted in American culinary experimentation, clearly resonated with the international panel. Her practical advice for future American competitors is straightforward yet crucial: "Knowing how to work in grams is important," acknowledging the metric system’s prevalence in European competitions.

Mental Fortitude: Learning from Near Misses

Lee’s Young Cheesemonger win provided a crucial psychological edge for her subsequent CMI victory. "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 revealed. This realization was liberating, alleviating the immense pressure to achieve perfection in every category. "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." This shift in mindset, embracing relaxation and enjoyment, ultimately contributed to her comprehensive victory at CMI. "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.’"

Her persistence in the face of repeated second-place finishes at CMI speaks volumes about her character. "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," Lee asserted. This unwavering determination underscores a core belief in her abilities and a powerful goal-oriented mindset. "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 relentless pursuit ultimately culminated in her triumphant CMI win.

Official Responses: Hanna Lee’s Voice on Victory

Throughout her remarkable journey, Hanna Lee’s candid reflections offer a window into the mindset of a champion, revealing the motivations, challenges, and profound satisfaction derived from her hard-won accolades.

On Discovering Her Passion: "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. 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."

On the Genesis of Her Competitive Spirit: "2024, when Jake Heller competed. 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."

On the Role of Day-to-Day Work in Preparation: "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… 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."

On the Value of Community Support: "For Young Cheesemonger, you’re given a list of six cheeses to pick from. I chose Colston Bassett Stilton. Then, you have three crackers you can choose from from Peter’s Yard Crackers. 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."

On the "American Advantage": "Americans have a different perspective on cheese and I think that can be pretty unique. 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. 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."

On Learning from the Young Cheesemonger Win for CMI: "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. 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.’"

On Her Persistence to Win CMI: "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. 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?"

Implications: A New Era for American Cheese

Hanna Lee’s dual victories carry significant implications, not only for her personal career but also for the broader American and global cheese communities. Her achievements are shining a spotlight on the evolving landscape of artisanal cheese and the growing prowess of U.S. cheesemongers.

Elevating the American Cheese Identity

The Young Cheesemonger of the Year award, in particular, offered Lee an unparalleled international platform. "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," she recollected, describing a networking opportunity with the veritable "everybody in the industry who judges" from diverse corners of the globe—India, Norway, Switzerland, and beyond. This experience allowed her to serve as a vital "bastion of the American cheese community," representing "an up-and-coming cohort of young mongers in the US who know what we’re doing." Her win undeniably bolsters the reputation of American cheesemongering on a global scale, signaling a new era of innovation and skill emerging from the U.S.

Locally, the impact of her CMI victory has been immediate and profound for The Mouse Hole Cheese Shop in Albuquerque. "CMI was really good for me in a different way because it has really helped me locally here in Albuquerque, and our shop," Lee affirmed. The timing couldn’t have been more serendipitous; her partner, David Myers, had purchased the shop just two weeks prior to her national triumph. "Two weeks later for me to win a national competition has been great for us." The win has transformed the shop into a local landmark, drawing new customers eager to celebrate and experience the expertise of a national champion. "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.’" This increased visibility has not only boosted sales but also expanded the shop’s offerings. "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."

Immersive Experiences and Future Aspirations

Beyond the accolades, the competitive journey itself provided invaluable experiential learning. Attending the World Cheese Awards as Young Cheesemonger of the Year exposed Lee to the sheer scale and vibrant energy of the international cheese scene. "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," she described, highlighting the sensory overload and professional immersion.

The competition also facilitated unique cultural and educational opportunities, such as pre-judging tours of Swiss cheesemakers. "I don’t know if that’s something that I would have been able to put together without competing," Lee noted, emphasizing the exclusive nature of these experiences. These tours provided a rare glimpse into small-scale, traditional 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." These moments offered a profound connection to the ancient roots of cheesemaking, enriching her understanding and appreciation for the craft.

Looking ahead, Lee’s immediate aspirations are to give back to the community that has supported her. "I would like to judge one year for CMI and see the other side," she stated, eager to gain a different perspective on the competition. This desire stems from a natural curiosity to dissect the nuances of the judging process, understanding why certain approaches succeed and others falter. "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. Get down into the nuance and also see what other mongers are creating." The opportunity to interact with and evaluate "everybody else’s creations would be a really cool experience," she concluded, signaling a continued commitment to the evolution and celebration of cheesemongering excellence. While not explicitly stating a desire to compete in Mondial, her continuous pursuit of knowledge and involvement in high-level cheese events suggests a long-term engagement with the most prestigious stages of the global cheese community.

Hanna Lee’s journey is a testament to passion, perseverance, and the power of community. Her victories not only celebrate her individual skill but also illuminate the dynamic and increasingly influential role of American cheesemongers on the world stage, inspiring a new generation to pursue excellence in the art and science of cheese.

The Academy of Cheese’s Young Cheesemonger of the Year competition is currently accepting entries until September 20. Selected finalists will be invited to attend the competition, which will occur during the World Cheese Awards in Cordoba, Spain, on November 12, 2026. If you’re interested and under 30 years old, submit your entry here.