A Cheesemonger Champ Shares How To Keep Cheese Fresh

Cheesemongering is a relatively new profession in the United States but a time-honored one in Europe.Steve Jones is the 2011ย Cheesemonger Invitationalย champion. Heย has worked in cheese for some 15 years and owns theย Cheese Barย in Portland, Ore.ย 


LRK:ย Should your cheese be wrapped? Should it be plastic-wrapped?

SJ:ย We highly recommend that every piece of cheese that leaves my shop leaves in perforated cheese paper. Thereโ€™s one out there that consumers can buy from a brand calledย Formaticum. Itโ€™s a French-made paper thatโ€™s dynamite. It works really well; itโ€™ll add a ton of life to your cheese. It allows the cheese to continue to breathe without it suffocating and without all that moisture being stuck inside. It will about double the life of your cheese.

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About the Author

Emilia D'Albero

Emilia D Albero, ACS CCP, is an award-winning cheesemonger, educator, and the 2025 Mondial du Fromage gold medalistโ€”named World s Best Cheesemonger and the first American to earn the title. A Cheesemonger Invitational champion and Culture Magazine Hot List honoree, she has worked with leading NYC cheese counters, managed Eataly s private events and education programs, and served as Cheese Buyer for Greene Grape Provisions. Emilia is currently the Sales & Marketing Manager at Formaticum and has been featured in outlets including The Washington Post, Food & Wine, NPR, CNN, and BBC.

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