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Cheesemonger
A **cheesemonger** is a passionate artisan who selects, matures, and sells **cheese** and other **dairy products**. Whether working in a shop, at markets, or in a cooperative, they combine artisanal know-how with customer service skills to provide high-quality products.
Missions: Cheesemonger
The role of a cheesemonger covers a wide range of responsibilities, which vary depending on whether they are a producer, affineur (cheese maturer), or retailer. When producing cheese themselves, they begin by sourcing and receiving milk, which they process using either artisanal or industrial methods. They then oversee the various stages of maturation and affinage, regularly checking texture, flavour, and aroma to ensure the final product’s quality.
If working in a shop or at a market, the cheesemonger is also a salesperson. They display products attractively, advise customers based on their tastes and possible food pairings, and prepare orders. Stock management, strict adherence to hygiene and storage rules, and equipment maintenance are also part of their daily tasks.
In all cases, a cheesemonger is an ambassador of culinary heritage and plays a key role in passing on knowledge about dairy products.
Researched profile
- **Passion for dairy products** and interest in gastronomy
- **Mastery of cheesemaking techniques** (production, affinage, storage)
- **Sales skills** and enjoyment of customer interactio
- **Rigor and adherence to food hygiene regulations**
Skills and training
Working as a cheesemonger requires a balance of technical expertise, commercial sense, and passion for the product. Technically, they must master the processes of cheese-making, affinage, and storage, as well as strict food hygiene regulations. A solid knowledge of different types of milk, origins, and designations is essential to guarantee a varied and high-quality selection.
They also need strong interpersonal skills. Listening, customer service, and the ability to give tailored recommendations are crucial for building customer loyalty. Good organisation, efficient stock management, and the ability to work in cool and sometimes damp environments complete the ideal profile.
Training to Become a Cheesemonger
There are several routes to becoming a cheesemonger, depending on whether one wishes to focus on production, affinage, or retail. In France, the most direct route is the CAP Crémier-Fromager, which trains professionals in dairy product processing and sales. Other relevant qualifications include a Bac Pro in Food Industries (specialising in dairy processing) or a BTS in Food Science and Technology for more advanced expertise.
Short courses or specialised training from professional organisations can complement these qualifications, helping to deepen knowledge in affinage or retail management. Practical experience in a cheese shop, supermarket, or cooperative is also a valuable asset to master the craft and develop a refined sense of quality.
Salary of a Cheesemonger
A cheesemonger’s salary depends on their experience, specialisation, and place of work. In France, beginners typically earn around the minimum wage, which is approximately €1,801.80 gross per month in 2025. With experience, earnings can rise to €2,200–€2,500 gross, and even higher for self-employed artisans or shop managers. Income may also vary depending on seasonal demand, customer base, and business reputation.
Career Progression
The cheesemonger profession offers numerous career opportunities, both for employees and self-employed artisans. After several years of experience, an employed cheesemonger may become a department manager in a supermarket, head of a cheese shop, or lead a team within a dairy cooperative.
Entrepreneurial cheesemongers may choose to open their own artisan cheese shop, creating a personalised product range, selecting suppliers, and developing a loyal customer base. Some specialise in high-end affinage, working closely with producers to offer rare and exceptional cheeses.
The role can also lead to other avenues: taking part in culinary competitions, serving as a judge at food events, collaborating with renowned chefs, or joining the export sector to promote French expertise abroad. Finally, professional training and teaching future cheesemongers offer a rewarding path for those who wish to share their passion.
Where Does a Cheesemonger Work?
Cheesemongers can work in a variety of settings. Many are based in artisan cheese shops, where they make, mature, and sell their products directly to local customers. Others work within dairy cooperatives or farms, in direct contact with milk producers.
They are also found in supermarkets, managing the cheese counter, showcasing products, and advising customers. Some work at markets, food fairs, or trade shows to sell and promote cheeses.
Internationally, French cheesemongers can showcase their expertise in restaurants, luxury hotels, and specialist outlets, contributing to the global reputation of French gastronomy.
Advantages and Disadvantages of Being a Cheesemonger
Advantages
This profession allows you to work at the heart of French gastronomy and to promote a craft recognised worldwide. Direct contact with customers, product diversity, and the opportunity to express creativity in presentation and affinage make it a rewarding job. For artisans, it can also be a route to independence and entrepreneurship.
Disadvantages
The job requires good physical condition, as it involves standing for long periods, handling heavy loads, and working in cool, damp environments. Hours can be demanding, with early mornings, weekend work, and busy periods during holidays and markets. Strict hygiene standards and the management of perishable goods also require daily discipline and organisation.
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