The world of competitive mongering takes the spotlight in The Big Cheese
At the New York premiere of The Big Cheese—a documentary following the high-stakes, surprisingly emotional world of competitive cheesemongering—I went in expecting a fun afternoon of industry camaraderie. I walked out with a deeper appreciation for just how far the craft has come, how intense the competitions really are, and why this film might change how everyday cheese lovers see the people behind the counter.
Here are my most unexpected takeaways from the evening:
1. CMI has come a long way—much like Mr. Moo himself.
It’s hard to believe that nearly 15 years have passed since the first Cheesemonger Invitational. What began as an offbeat underground event has evolved into a full-fledged professional proving ground—equal parts spectacle and serious skill assessment. The film shows how both the competition and its mascot, Mr. Moo (Adam Moskowitz), have matured from scrappy beginnings into a central pillar of the American cheese world. Today, CMI helps legitimize cheesemongering as a craft, a career, and a cultural force, shaping standards and expectations for the entire industry.
“It shows that cheesemongering is a true craft that takes heart, grit, and real skill,” says Joe Salonia, head of sales and marketing at Gourmino USA. “It made me proud to be part of an industry that cares that much about so many things that I also care about.”
2. Friendly mongers turn into type-A gladiators at Mondial.
Within the industry, cheesemongers are known for being warm, generous, and collaborative—people who love helping customers discover something new. But The Big Cheese captures the sharp pivot that happens when these same folks step onto the international stage. At the Mondial du Fromage, where teams represent their countries in a grueling series of tests, even the friendliest mongers transform into hyper-focused competitors. It’s a fascinating contrast that underscores how much pride and professionalism fuels this often-misunderstood trade.
3. The workload behind competitive cheesemongering is wild.
Most cheese lovers have no idea how much behind-the-scenes labor goes into preparing for competitions. (Read more about our recent check-in with three competitive mongers here.) The film reveals training that looks closer to Olympic prep than retail work—knife drills, sensory memorization, plate design rehearsals, product research, and months of refining technical skills.
“I’m excited to see how this film introduces more folks to cheesemongering,” says Cara Warren, senior sales account manager at Isigny Sainte-Mère and host of Cutting the Curd on the Heritage Radio Network. “This subject has been in the background for customers for way too long, so it’s great to see it finally getting some real light.”
These competitors juggle day jobs in retail or distribution while devoting every spare hour to perfecting their craft. It’s a reminder that elite mongering is both art and athleticism, requiring discipline that rivals any high-skill profession.
4. Yes, it’s emotional—even when you know the story.
Despite already knowing the arc, I found myself tearing up, especially around Moskowitz’s battle with mental health issues and addiction. Moskowitz has worn his internal struggles on his sleeve and he does the same in one of the film’s most poignant scenes. Truly, cheese (and a heavy assist from family) can save your life.
The documentary also highlights the deep personal stakes for competitors: sacrifices, mentorships, career-defining moments, and the vulnerability required to put oneself on an international stage. In an industry that can be physically grueling and often underappreciated, seeing mongers celebrated this way hits an emotional nerve.
“We all cried. We all laughed. We all groaned. We all left with full hearts. And we all did it together,” says Meredith Fitzgerald, the US East Coast sales manager of The Fine Cheese Co.
5. This film might change how non-cheese people shop.
One of the most promising takeaways came after the credits rolled. As I and fellow attendee, Jason Stemm, compared notes, we wondered how the film might land with general audiences. Stemm’s guess? Viewers will walk away with a new appreciation for the depth of knowledge, training, and care that cheesemongers bring to their work. And that could translate into something the industry desperately needs: Customers who feel empowered—and excited—to ask for help, try new cheeses, and take home something beyond the familiar.
If The Big Cheese reaches the wider audience it deserves, it may do more than spotlight elite mongers—it could shift how everyday consumers engage with cheese. And for an industry built on craftsmanship, curiosity, and connection, that’s a pretty big win.
Best to see in a theater with fellow cheese people but you can stream it at DOC NYC through the end of November or view the trailer on YouTube.
