Paris 2024 might fast be approaching, but there’s another lesser-known (yet equally illustrious) event we were recently obsessed with – the Cheesemonger Olympics! Taking place from 10-12 September in Tours, France, Le Mondial du Fromage pitted 16 competitors against each other to determine who was the big cheese, so to speak, of cheesemongering.

Fromage* aficionados from near and far applied to take part in the competition, with Brisbane’s very own Stephanie Stevenson, from Le Fromage Yard in Morningside, making the cut. Félicitations*, Steph!

At the event, the world’s best cheesemongers completed a multiple-choice test, took part in a blind tasting, were judged on their cutting accuracy, prepared the ultimate cheese plate, and delivered a 5-minute presentation on a cheese of their choice – among other challenges.

Find out more about the Mondial du Fromage in the video below.

Malheureusement*, Steph didn’t make it onto the winners’ podium, with Frenchman Vincent PHILIPPE taking out the top prize. Mais nous sommes toujours très impressionnés*!

Here’s what Stephanie had to say when we caught up with her just before she jetted off…

CONGRATS ON BEING CHOSEN TO COMPETE IN THE ‘CHEESEMONGER OLYMPICS’! HOW DID THAT HAPPEN?

I had to complete several tasks for the application process. Part of the criteria is to work a minimum number of years in the industry, create a 10-cheese plate with a detailed description on each, a one-page writeup of a cheese from Australia (mine was on Granny's Blue from Prom Country) and a few other bits and pieces. In all honesty, I didn't think I would get in, haha.

HAVE YOU ALWAYS BEEN OBSESSED WITH CHEESE?

For as long as I can remember, there was always a cheese and charcuterie plate at my family dinners, but it wasn't till I moved overseas that I really went a little crazy. This was often acknowledged by my husband and his family in France.

HOW DID LE FROMAGE YARD COME ABOUT?

I had an idea of sharing my overseas experience and was lucky enough that my husband was keen to support a crazy hunch and be involved. Le Fromage Yard technically started before we even landed in Australia. We were still overseas and contacting distributors here until we thought, 'Why not just source the products ourselves?', and shifted our view to exporting in France.

Le Fromage Yard was established in 2015 (literally within 6 months of arriving back in Australia) and we attended markets around the Gold Coast and Brisbane. We now have a fromagerie in Morningside and still attend the Powerhouse Markets every 2nd and 4th Saturday and Manly on the 1st and 3rd Saturday of each month.

DO YOU HAVE ANY SPECIFIC CHEESE-RELATED QUALIFICATIONS?

In all honesty, I started with no skills, qualifications, or any formal training. However, hard work can achieve great things. I read information online, I ate, I looked for changes in the cheeses and tried to make connections as to what was happening. It has only been in the last two years I have undertaken formal online study in the UK.

It appears that dedicated cheesemonger training has only just arrived in Australia through the same UK program. I hope that more support will be given, and it will turn into more serious qualifications and evolve into an apprenticeship.

WHAT’S YOUR FAVOURITE PART OF CHEESEMONGERING?

There are so many cheeses out there that you can never get bored! There is always something new and interesting to try. I would also have to say a huge part of enjoying the job is our customers (we are so lucky with how amazing they are) and being a part of so many significant milestones in their lives (birthdays, weddings, family get-togethers, anniversaries, proposals etc). It is pretty special to be trusted in helping them create a memorable day!

PART OF THE COMPETITION INVOLVES CREATING A CHEESEBOARD. DO YOU HAVE ANY TIPS FOR THE BUDDING HOST?

My first tip for creating the ultimate cheese board is to chat with your local cheesemonger – they will question you and find what you are looking for. I cannot say how enjoyable it is when someone trusts you to help them create something delicious! When in doubt, keep it simple – a soft, hard, and blue option. Ask your cheesemonger what the popular options are. Feeling more adventurous? Ask what is eating well or ripe!

WHAT CHEESE ARE YOU LOVING RIGHT NOW?

A new goat's milk camembert! It is a lot more subtle than the traditional French chevre, but its gooey, supple texture is to die for, and it still has the incredible zesty, acidity many goat cheeses have. We visited the farm last trip to France, and I think I am just as obsessed with their agricultural ethos as I am with the cheese.

I'm also LOVING Ironbark from Long Paddock. We are proudly the first to stock their products in QLD and they have just started their raw milk production of Ironbark, which is just incredible!

SO HOW ARE YOU FEELING IN THE LEAD-UP TO THE COMPETITION?

Extremely nervous and very out of my league! However, I believe sitting in your comfort zone does not develop your skills or knowledge, so I figure there is nothing to lose and everything to gain.

WHAT DOES THE COMPETITION INVOLVE?

The competition runs over an entire day, and we will be expected to complete a number of tasks within a designated amount of time. I will complete a multiple-choice test, blind tasting where I need to identify the cheese, age, milk variety, manufacturing technique and age, a presentation on a cheese, accurately cutting 4 x 250g cuts of cheese, a single person platter, an appetizer, a cheese preparation, a large 1m X 1m cheese platter on a theme and cheese carving/artistic presentation.

BONNE CHANCE*! WILL YOU BE EXTENDING YOUR STAY PAST THE COMPETITION?

I think I struck gold as Slow Food is in Italy the week after my competition! This was something I have been dying to attend, so it was a no-brainer to stay for another week. We will be staying near Alba in Piedmont and attending some cheese classes and the cheese festival and sampling some delicious wine from the region!

*Cheese | *Congratulations |*Unfortunately | *But we are still very impressed! |*Good luck

Stephanie and her husband Pierre

The Cheesemonger Olympics exists (and, yes, we're drooling)