This story is part of culture’s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients.
Austin Banach
Head Cheesemonger at Guido’s Fresh Marketplace
Great Barrington, Massachusetts
Austin Banach is a cheese scholar, culinary adventurer, and oyster maestro with over 15 years of experience transforming cheese departments and connecting people through food. When Banach isn’t judging international cheese competitions, managing multiple food programs, or running the back of the house at American Cheese Society conferences, he’s catering raw oyster bars, writing for food publications, and elevating food-industry standards. An entrepreneurial cheese professional, chef, and food industry maverick, Banach continues to break boundaries in the cheese industry, one wheel at a time.
Who is your biggest inspiration in the cheese world?
It’s a hard question to answer, but honestly, it’s just about everyone I meet in the cheese industry. Regardless of how many years they’ve been in the biz or how many certifications they have, I am constantly learning from everyone. I’m in awe of the heart and camaraderie in this business, and I’m inspired by that.
What was your big “aha” moment?
My memorable “aha” moment was attending my first American Cheese Society conference in 2010 in Seattle. As an intern with culture at that time, I found a level of inclusiveness and diversity in the cheese world that was overwhelming. This moment solidified that the cheese industry was where I truly belonged.
What’s Next?
I’d love to open more doors by leading education and events with consumers, mongers, chefs, and culinary professionals. I miss the event side of the hospitality industry, and I want to help create spaces that connect people in the culinary landscape.
Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
(I asked my 5-year-old son, Beau, who is a cheese and music connoisseur, to answer this) Shropshire Blue + “Invisible Touch” by Genesis
What’s the cheese you’re raving to your friends about right now?
Manchego 1605. Whenever I open a wheel, I’m transported back to Spain. I had the incredible opportunity to participate in the Essex Manchego 1605 Internship, immersing myself in the culture, land, and production behind Manchego 1605. I’m also excited about Smorbier from High Lawn Farm in Massachusetts—this cheese is destined to win awards!
If you weren’t in the cheese industry, what would your career be?
I’d be a food writer. I want a job that focuses on exquisite foods, meeting artisans, traveling the world, and sharing my experiences with others.
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