The third annual Cheesemonger Invitational last Saturday was loud, sweaty, and packed. Forty five mongers from all over the country – and the world – began the competition with a written test that, by many accounts, rattled them. Serious questions like “what is the PH of raw cow’s milk” and “what breed of goat produces milk with the highest fat content” would have left me a sniveling mess at square one. Luckily, the contestants knew more than I do.

With a closed house from 2-6pm, the mongers had a chance to focus without the distraction of a roaring crowd. Even so, the nervousness was palpable, and competitors carefully monitored their beer intake (supplied by Brooklyn Brewery and Six Point) to avoid being felled by inebriation.