Cheese has long been a beloved staple in diets around the world, transcending cultures, geographies and time periods. At the heart of this global love affair with cheese lies the cheesemonger, an artisan and connoisseur who dedicates their life to the trade and craft of cheese. But what exactly is a cheesemonger, and where did this unique profession and term originate?
The Role of a cheesemonger
Cheesemongers are much more than just vendors of cheese; they are custodians of a rich heritage. They source, curate, age and sell a wide variety of cheeses, ranging from the familiar to the rare and exotic. A cheesemonger’s role involves understanding the nuances of each type of cheese, including its origin, flavour profile, texture, and best uses. They guide customers through the intricate world of cheese, offering tasting notes, pairing suggestions and storage tips.
Being a cheesemonger requires a deep knowledge of dairy science, a keen palate and often a touch of artistry. Some cheesemongers also engage in affinage, the process of ageing cheese to develop its flavour and texture. This practice can transform a good cheese into an exceptional one.
The historical roots of the cheesemonger
The term “cheesemonger” is believed to have originated in England in the late Middle Ages, around the 14th century. The word itself is a compound of “cheese” and “monger.” The word “monger” is derived from the Old English term “mangere,” meaning a trader or dealer. In Middle English, “monger” was commonly used to describe someone who sold specific goods. Some common examples include “fishmonger” for fish and “ironmonger” for iron.
The role of a monger, whether they dealt in cheese, fish or any other commodity, was crucial in medieval society. These traders provided a vital link between producers and consumers, bringing goods from rural areas into towns and cities where they were sold. Since this was a time before supermarkets, the skills and knowledge of mongers were indispensable for people seeking quality products.
The word “cheesemonger” appears in documents from the 16th and 17th centuries, though the trade likely existed long before that. Cheesemongers would set up stalls in markets, hawking their wares to a public eager for dairy products. In an era before refrigeration, the skills of a cheesemonger were critical in preserving and selling cheese.
The evolution of the cheesemonger’s role
Over the centuries, the role of the cheesemonger has evolved significantly. In medieval and Renaissance England, cheesemongers were primarily market traders, selling local cheeses to townspeople. They often sourced their products from nearby farms, where cheese was made as a way to preserve milk and provide sustenance through the winter months.
By the 18th and 19th centuries, as trade networks expanded and transport improved, cheesemongers began to offer a wider variety of cheeses, including those from other regions and countries. The Industrial Revolution also brought about changes in dairy farming and cheese production, making cheese more accessible to the general public. Of course, cheesemongers played a pivotal role in introducing new styles and varieties of cheese to their customers.
In the latter half of the 20th century, the craft of the cheesemonger saw a revival. With the rise of artisanal and specialty foods, cheesemongers found a new audience of food enthusiasts and gourmands. The cheesemonger’s role expanded beyond simply selling cheese to educating consumers about the nuances of different varieties, the importance of terroir and the art of cheese pairing.
Today, cheesemongers can be found in specialty shops, farmers’ markets and high-end grocery stores around the world. They continue to uphold the traditions of their craft while also embracing innovation and curating collections of cheeses.
The art and science of being a cheesemonger
Being a successful cheesemonger requires a unique combination of skills.
Cheese knowledge
First and foremost, a cheesemonger must possess a deep knowledge of cheese varieties, their production processes and their histories. This expertise allows them to select the best cheeses for their customers and to educate the public.
A refined palate
Cheesemongers must also have a refined palate. Tasting and evaluating cheese is an essential part of their job, as they need to understand the subtle differences between cheeses and recognize the signs of high quality. This skill is particularly important for cheesemongers who practice affinage, as they must know when a cheese has reached its peak ripeness.
Dealing with customers
Customer service is another crucial aspect of the cheesemonger’s role. They must be able to communicate their knowledge effectively, guiding customers through the often overwhelming array of options. This includes recommending cheeses based on taste preferences, suggesting pairings with wine or other foods, and providing advice on how to store and serve cheese.
Running a business
Finally, cheesemongers must have a keen sense of business. Many operate their own shops or manage cheese departments within larger stores. This requires them to be savvy buyers, sourcing high-quality cheeses at fair prices, and skilled marketers. In the age of social media, digital marketing is as important as its ever been.
The future of the cheesemonger
As consumer interest in artisanal and specialty foods continues to grow, the future looks bright for cheesemongers. More people are seeking out unique and high-quality cheeses, and they are turning to cheesemongers for guidance. This demand has led to a resurgence in the number of small, independent cheese shops. And a renewed appreciation for the skills and knowledge of cheesemongers.
In addition to traditional retail settings, cheesemongers are increasingly finding new ways to reach customers. Many now offer cheese subscription services, virtual tastings and educational workshops. These innovations are helping to expand the audience for fine cheese and to bring the experience of working with a cheesemonger to a wider audience.
Conclusion
The cheesemonger is more than just a seller of cheese. They are a steward of tradition, a guide to the world of cheese and an advocate for quality and craftsmanship. The origin of the word “cheesemonger” speaks to a long history of trade and expertise, a history that continues to evolve in the modern world.
As more people discover the joys of artisanal cheese, the role of the cheesemonger is more important than ever. They connect consumers to the rich heritage and endless variety of one of the world’s most beloved foods.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
