Albuquerque, New Mexico – In an industry steeped in tradition and often dominated by European expertise, a quiet force from the American Southwest has carved out a monumental legacy, challenging conventions and proving that passion, perseverance, and a uniquely American perspective can lead to global triumph. Hanna Lee, a New Mexico-based cheesemonger, has recently achieved an unprecedented double victory, first clinching the coveted Young Cheesemonger of the Year title on the international stage in Bern, Switzerland, and then returning home to New York to secure the top spot at the prestigious Cheesemonger Invitational (CMI). These back-to-back wins not only solidify her status as one of the world’s foremost experts in cheese but also herald a new era for American contributions to the global cheese community.

Her journey, a tapestry woven with diverse geographic experiences and a relentless pursuit of knowledge, culminated in a historic November 2025 win as the first American to ever be crowned the Academy of Cheese’s Young Cheesemonger of the Year. This prestigious award recognizes the most promising and brightest rising stars in the global cheese community. Not content with international glory, Lee returned to the competitive arena in June of the following year, where, after years of consistently placing second, she finally secured the coveted CMI trophy by a significant 31-point margin. This decisive victory cemented her place as not just one of the best, but the best cheesemonger in America. Today, Lee continues to share her unparalleled expertise at The Mouse Hole Cheese Shop in Albuquerque, New Mexico, the city’s sole cut-to-order cheese establishment, where her recent accolades have sparked renewed community interest and celebrated a local hero.

Main Facts: A Dual Crown for a Dairy Dynamo

Hanna Lee, a name now synonymous with excellence in the global cheese industry, has achieved an extraordinary feat, capturing two of the most significant titles in competitive cheesemongering within a span of seven months. Her November 2025 victory at the Academy of Cheese’s Young Cheesemonger of the Year competition in Bern, Switzerland, marked a historic moment, as she became the first American to ever claim this international honor, reserved for the global cheese community’s most promising talents aged 30 or younger. This triumph positioned her firmly on the world stage, showcasing the burgeoning skill and innovative spirit of American cheesemongers.

Building on this international momentum, Lee returned to the United States to compete in the Cheesemonger Invitational (CMI) in June 2026. After years of near-misses and consistent second-place finishes, she delivered a commanding performance, securing the top prize by an impressive 31-point lead. This domestic win not only validated her international success but also solidified her reputation as the reigning champion of American cheesemongering. Currently, Lee channels her expertise and passion into her work at The Mouse Hole Cheese Shop in Albuquerque, New Mexico, where she continues to educate and inspire customers with her profound knowledge and discerning palate. Her dual victories have not only elevated her personal career but have also shone a spotlight on the vibrant and evolving American cheese scene, particularly in regions not traditionally associated with dairy giants.

Chronology: A Journey Forged in Curd and Dedication

Hanna Lee’s journey into the world of cheese is as geographically diverse and richly textured as the artisanal products she champions. Originally hailing from the Pacific Northwest, her initial encounters with the dairy industry laid the foundation for an illustrious career.

Early Beginnings & Geographic Diversity

Lee’s first foray into the intricate world of cheese began far from her Washington roots, at Asgaard Farm, a renowned goat dairy nestled in the heart of New York’s majestic Adirondacks. This immersive experience offered her a visceral understanding of cheese production, from the milking parlor to the aging cave. It was here, amidst the rustic charm of farm life and the meticulous craft of cheesemaking, that the seeds of her future passion were sown. The hands-on exposure to the entire lifecycle of cheese, particularly from the perspective of a goat dairy, provided her with an invaluable appreciation for the foundational elements of the craft.

However, it was in the vibrant culinary scene of Boulder, Colorado, that Lee truly found her footing as a monger. Securing a position behind the cheese counter at Whole Foods in 2019, she discovered a new dimension of the industry: retail and customer engagement. This was her "aha!" moment, where the sheer breadth of knowledge required—from provenance and aging techniques to flavor profiles and pairing suggestions—ignited a fervent desire to learn more. She recounts feeling a familiar "itch" for learning, akin to her academic pursuits, realizing that the cheese world offered an endless curriculum of fascinating information. This continuous pursuit of knowledge, coupled with the inherent joy of constant tasting, unequivocally hooked her.

Her journey then led her to Dodgeville, Wisconsin, a region synonymous with exceptional American cheese. Lee spent a transformative period at Uplands Cheese, a creamery celebrated for its iconic Pleasant Ridge Reserve and Rush Creek Reserve. Here, she transitioned from mongering to cheesemaking, gaining invaluable insights into the meticulous processes behind these highly acclaimed seasonal cheeses. Working directly with the curds, understanding the nuances of affinage, and experiencing the intense production cycles of such prestigious cheeses further deepened her expertise and respect for the craft. This hands-on experience, particularly during the Rush Creek season, would later prove instrumental in her competitive preparations.

Today, Lee has found a home for her extensive skills in Albuquerque, New Mexico, at The Mouse Hole Cheese Shop. This unique establishment stands out as the city’s only cut-to-order cheese shop, a testament to Lee’s commitment to quality and personalized customer service. Her presence has undoubtedly elevated the local cheese scene, bringing world-class expertise to the Southwest.

The Ascent to International Stardom: Young Cheesemonger of the Year

The idea of competing for the Young Cheesemonger of the Year title first sparked in Lee’s mind in 2024, after observing Jake Heller’s participation in the international competition. Intrigued by the prospect of an international stage, she set her sights on competing the following year.

The preparation for the Young Cheesemonger competition is rigorous, beginning with a detailed pre-application stage. Competitors are required to submit a key challenge ahead of time: preparing a cheese board within a specific budget (approximately £60 for six people). This task demands not only culinary creativity but also a keen understanding of portioning, pricing, and thematic coherence. Lee meticulously crafted a "summer birthday party" theme for her submission in August, aligning with her own birthday. Her innovative approach included pairing a classic Colston Bassett Stilton with an unexpected, yet delightful, Trader Joe’s Speculoos Cookie Butter, alongside recommendations for sparkling wine or a light-bodied red—beverages she personally enjoys at summer celebrations. This unconventional pairing, which later captivated the judges, showcased her distinctive American "freeform" style.

From a pool of international applicants, only the top six competitors, aged 30 or younger, are selected as finalists. Upon learning of her selection, Lee found herself amidst the demanding Rush Creek season at Uplands, a period that, while intense, serendipitously provided ideal training. The daily regimen of tasting and identification at Uplands, coupled with extensive cutting and wrapping for retail sales, directly honed the skills required for the competition. She also strategically leveraged the foundational knowledge and skills acquired while preparing for the Cheesemonger Invitational: Masters and the CMI earlier in the year, minimizing the need for extensive, separate preparation for the Young Cheesemonger contest. Lee emphasizes that consistent, day-to-day work and repetition are far more beneficial than last-minute cramming, advising aspiring competitors to immerse themselves in their craft. She also found completing the Academy of Cheese Level One training program, as encouraged by the competition, to be highly beneficial, reinforcing her theoretical understanding.

The competition in Bern, Switzerland, in November 2025, was a landmark event. Hanna Lee’s historic win as the first American Young Cheesemonger of the Year was a testament to her profound knowledge, innovative spirit, and years of dedicated effort.

Conquering the Home Front: Cheesemonger Invitational

Fresh off her international triumph, Lee returned to the competitive stage in June 2026 for the Cheesemonger Invitational (CMI) in New York. This competition held a particular significance for her, as she had consistently placed second in previous years, an experience that had fueled her determination.

Her Young Cheesemonger win proved to be a pivotal mental shift for the CMI. It allowed her to shed the immense pressure to win every category, realizing that overall excellence and authentic self-representation were paramount. This newfound relaxation enabled her to approach the CMI with a renewed sense of enjoyment and a pragmatic mindset, telling herself, "If I come in second again, who cares? I’ll just come back again." This shift in perspective, ironically, liberated her to perform at her absolute best, leading to her decisive 31-point victory. Her perseverance, a defining characteristic, finally culminated in her securing the coveted CMI trophy, cementing her place as one of America’s elite cheesemongers.

Supporting Data: The Pillars of a Champion’s Success

Hanna Lee’s meteoric rise to the pinnacle of competitive cheesemongering is not merely a tale of talent but a testament to a strategic approach, deep-seated passion, and unwavering commitment. Several key elements underpin her remarkable success.

The "Learning Itch" and Continuous Growth

At the core of Lee’s journey is an insatiable intellectual curiosity, what she describes as her "learning itch." Her realization in 2019 at Whole Foods that the cheese industry offered an endless wellspring of knowledge was the catalyst. Unlike many who might view retail as a terminal point, Lee saw it as a vibrant classroom. This intellectual drive, previously satisfied by academic pursuits, found a new, tangible outlet in the complexities of dairy science, regional specializations, and sensory evaluation. This philosophy of perpetual learning, coupled with the sensory pleasure of tasting, has been a constant motivator, pushing her to delve deeper into every facet of cheese. Her career path, moving from farmstead production to retail, then to artisan cheesemaking, and finally back to specialized retail, demonstrates a holistic approach to understanding the entire cheese ecosystem.

The American Edge in Competition

Lee’s success, particularly on the international stage, highlights a unique advantage possessed by American cheesemongers: a "freeform" approach to cheese. In contrast to what can sometimes be perceived as the more rigid, tradition-bound methodologies prevalent in European cheese culture, American mongers often embrace experimentation and diverse influences. This manifests in creative selections, unconventional pairings, and a willingness to break traditional molds. Her now-famous pairing of Colston Bassett Stilton with Trader Joe’s Speculoos Cookie Butter serves as a prime example. While this might be considered "insane" by some European purists, the judges were "taken aback by how well it worked together," rewarding her innovative palate. This adaptability and openness to global culinary trends, often a hallmark of American food culture, allows for surprising and delightful combinations that can stand out in competition. It’s a cultural perspective that values fusion and exploration, fostering a distinct voice in the global cheese narrative.

The Power of Practical Experience

Lee firmly believes that her success is rooted in years of dedicated, hands-on experience. Her time at Uplands Cheese, particularly during the intense Rush Creek season, provided invaluable practical training in the very skills tested in competitions: tasting, identification, cutting, and wrapping. These daily tasks, performed with precision and repetition, built a robust foundation of muscle memory and sensory acuity. She emphasizes that "it really is what you’re doing in your job… it’s more about repetition." This highlights that while theoretical knowledge is important (e.g., Academy of Cheese training), the mastery of the craft comes from consistent engagement with the product itself. Her extensive tenure behind a retail counter, serving customers and handling a vast array of cheeses, cultivated an intuitive understanding that cannot be replicated through mere study.

Community and Mentorship

The journey to becoming a world champion is rarely a solitary one. Lee credits the supportive cheese community for playing a crucial role in her preparation. For the Young Cheesemonger competition, she brought potential pairings into work, soliciting feedback from colleagues. This collaborative approach, "bouncing flavor ideas off of people," allowed her to refine her choices and gain diverse perspectives. Furthermore, the support from sponsors, particularly Dairy Farmers of Wisconsin, and the direct assistance from Molly Browne, who traveled with Lee to Switzerland, were invaluable. Having "someone there in my corner and wanted to see me succeed" provided not only practical aid but also crucial moral support. This network of mentors, colleagues, and sponsors underscores the communal spirit within the cheese industry, where shared knowledge and encouragement foster excellence. Her experience at the World Cheese Awards, interacting with judges from across the globe, further expanded this vital professional network.

Official Responses: Voices from the Industry and Beyond

While the original article is an interview with Hanna Lee, her responses offer profound insights into her motivations, strategies, and the impact of her achievements. These direct quotes serve as "official responses" from the champion herself, illuminating her journey and philosophy.

On the Discovery of Her Passion: Lee vividly recalls the moment she realized the cheese industry was her calling: "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." This highlights her intellectual drive and the industry’s capacity to provide continuous engagement and discovery.

On Preparing for the Young Cheesemonger Competition: Lee demystifies the intense preparation process, emphasizing practicality over rote memorization: "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 credits her years of 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."

On the American Competitive Advantage: Lee articulates a key differentiator for American competitors: "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." She underscores this with her famous pairing: "I paired Stilton with Trader Joe’s Speculoos Cookie Butter—that’s insane to a European. But the judges loved it and were really taken aback by how well it worked together."

On the Transformative Impact of Her Young Cheesemonger Win on CMI: Her international victory provided a crucial psychological advantage for the 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." This shift from perfectionism to holistic performance was key: "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."

On Her Relentless Pursuit of the CMI Lee’s determination is evident in her approach to repeated attempts at 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?" This quote perfectly encapsulates her grit and unwavering focus.

On the Broader Implications of Her Accolades: Lee distinguishes the impact of her two major wins. The Young Cheesemonger title offered an international platform: "Young Cheesemonger was great for me on an international stage… 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." The CMI win, conversely, had a profound local impact: "CMI was really good for me in a different way because it has really helped me locally here in Albuquerque, and our shop." She notes the tangible benefits: "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.’"

On the World Cheese Awards Experience: Her first exposure to this massive event left a lasting impression: "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 also valued the unique educational opportunities: "Before the judging, we did tours of cheesemakers in Switzerland… It was really cool to see the small production scale in Switzerland… 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."

Implications: Shaping the Future of Cheese

Hanna Lee’s dual victories resonate far beyond her personal achievements, carrying significant implications for the American cheese scene, her local community, and her own distinguished career trajectory.

For the American Cheese Scene

Lee’s triumph as the first American Young Cheesemonger of the Year is a groundbreaking moment, dramatically elevating the profile of American cheesemongering on the global stage. For years, European nations have been considered the traditional epicenters of cheese production and expertise. Lee’s win shatters this perception, demonstrating that American professionals possess not only comparable knowledge and skill but also a distinct, innovative approach that can challenge and inspire. This recognition is crucial for inspiring a new generation of American mongers, showing them that international acclaim is an attainable goal. It reinforces the idea that the "freeform" American perspective, characterized by creativity in pairings and selections, is not a weakness but a unique strength. Her success can foster greater confidence within the U.S. industry, encouraging more professionals to compete globally and to embrace their unique culinary heritage.

For The Mouse Hole Cheese Shop and Albuquerque

The local impact of Lee’s CMI victory has been immediate and profound for The Mouse Hole Cheese Shop in Albuquerque, which her partner, David Myers, acquired just two weeks prior to her win. Her national title has provided an invaluable surge in brand recognition and foot traffic. New customers, drawn by the allure of a world champion working in their city, are flocking to the shop, eager to experience her expertise and see the coveted trophy. This surge in business translates into tangible economic benefits for the shop and contributes to the local economy. Moreover, it allows the shop to expand its inventory, purchasing "more unique cheeses that we hadn’t before because we didn’t know if there was a market." This, in turn, enriches the culinary landscape of Albuquerque, positioning The Mouse Hole Cheese Shop as a vibrant community hub and a destination for discerning cheese lovers.

For Hanna Lee’s Career Trajectory

Lee’s double crown marks a significant inflection point in her career. Having conquered both international and national competitive arenas, she now looks towards a new role: judging the Cheesemonger Invitational. This transition would allow her to "see the other side," gaining invaluable insight into the nuances of judging and the evolution of the competition. It’s an opportunity to contribute back to the community that has supported her, shaping the future of competitive cheesemongering and mentoring new talent. Beyond judging, her unparalleled expertise and high-profile wins position her for broader advocacy, educational roles, or even entrepreneurial ventures within the cheese industry. She is now a recognized thought leader, capable of influencing trends, educating consumers, and promoting the craft of cheesemongering on a wider scale. Hanna Lee stands as a beacon of perseverance and passion, a testament to what can be achieved through unwavering dedication to one’s craft.

As the Academy of Cheese’s Young Cheesemonger of the Year competition continues to accept entries until September 20, with the 2026 competition slated for November 12 in Cordoba, Spain, Lee’s story serves as a powerful inspiration. For aspiring young cheesemongers under 30, the path to global recognition has been blazed by an American pioneer, proving that with skill, innovation, and a touch of "freeform" spirit, the world of cheese is ripe for the taking. Hanna Lee’s journey is far from over; it is merely entering a new, influential chapter, one that promises to continue shaping the future of cheese for years to come.