American cheesemongers have reached a historic milestone on one of the world’s most prestigious stages. At the most recent Mondial du Fromage, France’s renowned biennial cheesemonger competition, Team USA captured the gold medal, marking the first time an American competitor has claimed the top honor.
For culinary professionals, this victory is more than a headline—it underscores the growing technical expertise, professionalism, and global credibility of American specialty food artisans.
Held in Tours, in southwest France, the Mondial du Fromage is widely regarded as the “Cheesemonger World Cup.” The competition draws elite professionals from around the globe to compete in a rigorous, multi-day examination of dairy knowledge and hands-on skill.
Leading Team USA to gold was Emilia D’Albero, whose performance impressed judges across a demanding slate of challenges. Her win was complemented by a strong overall showing from the American delegation, with teammate Courtney Johnson earning a bronze medal, placing two Americans on the podium.
Competitors at the Mondial du Fromage are tested on both precision and creativity through nine separate events, including:
D’Albero’s final presentation—a sculptural interpretation inspired by the phases of the moon—helped secure her position at the top of the rankings.
Beyond medals and prize money, this win highlights a broader shift in how cheesemongers are perceived, particularly in the United States. The profession demands far more than product knowledge—it requires storytelling, technical mastery, and the ability to guide customers toward informed, responsible choices.
In Europe, cheesemongering has long been recognized as a skilled and respected trade. Team USA’s performance sends a clear message that American professionals now operate at the same level of excellence, capable of competing—and winning—on the world’s most demanding stages.
For chefs, restaurant owners, and specialty food buyers, this moment reinforces several important trends:
As global diners become more curious and informed, achievements like this help elevate cheese to its rightful place alongside wine and cuisine as a central element of the dining experience.
Following the competition, Team USA continued traveling through France and Italy, deepening their exposure to regional styles and traditions. That spirit of curiosity and respect for craft mirrors what many chefs strive for in their own kitchens: honoring tradition while pushing boundaries.
Team USA’s gold medal at the Mondial du Fromage is not just a victory for American cheesemongers—it’s a signal that excellence in dairy, like excellence in cuisine, knows no borders.