Syracuse Cheesemonger to Compete for Global Title
Sarah Simiele will represent her craft at the 2026 Young Cheesemonger of the Year event in Spain.
Updated on Oct. 20, 2026 in Food and Drink
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Syracuse small business owner Sarah Simiele is set to compete in the 2026 Young Cheesemonger of the Year competition on November 12, 2026. The prestigious event will take place in Cordoba, Spain, and is hosted by the Academy of Cheese.
Why it matters
The competition serves as a significant platform for rising professionals to showcase their technical expertise and deep knowledge of cheese. Through the support of the Dairy Farmers of Wisconsin, participants aim to further cheese education and develop the next generation of industry leaders.
Simiele enters the international stage as a 2023 Cheesemonger Invitational Champion. The competition evaluates participants on their fundamental cheese knowledge, technical mastery, and professional expertise.
The players
Sarah Simiele
She is the owner of The Curd Nerd and The Wedge who serves as the vice chair of the American Cheese Society Education Committee.
Academy of Cheese
This professional organization is responsible for hosting the annual Young Cheesemonger of the Year competition.
Dairy Farmers of Wisconsin
This agricultural organization promotes dairy products and supports professional development through its Cheese State University platform.
Hanna Lee
She is the previous winner who secured the Young Cheesemonger of the Year title in 2025.
The details
Simiele, who owns The Curd Nerd and The Wedge in Syracuse, is preparing for the event with support from Cheese State University. In addition to her retail work, she serves as the vice chair of the American Cheese Society Education Committee.
Timeline
Sarah Simiele won the Cheesemonger Invitational Champion title in 2023.
Hanna Lee won the Young Cheesemonger of the Year title in 2025.
The 2026 Young Cheesemonger of the Year competition occurs on November 12, 2026.
Industry Dynamics
Professional cheesemongering is increasingly defined by rigorous global standards and competitive certification programs that elevate the trade beyond retail sales. This shift mirrors broader trends in culinary arts where mastery and technical expertise are increasingly formalized through international bodies.
Local patrons can support Simiele as she represents Syracuse on the international stage during the November competition. Her participation highlights the high level of professional training available to those interested in the specialized cheese retail industry.
The takeaway
Competitive cheesemongering highlights the technical skill required to maintain high standards in the specialty dairy industry. Consumers can support local artisans by seeking out shops that prioritize professional education and industry engagement.
Further reading
Learn more about the local culinary scene in the Syracuse Food and Drink section.
More information
For more information on the educational standards behind this competition, visit the Cheese State University professional educational platform.
Source note: This article includes information reported by Perishable News.
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