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.
Sarah Simiele, ACS CCP
Co-Owner and Cheesemonger at the Curd Nerd and the Wedge
Syracuse, New York
Sarah Simiele fell for cheese in college at Binghamton University, where she studied cellular and molecular biology and served as president of her university’s cheese club. That passion turned professional in 2022 with the opening of the Curd Nerd, Syracuse’s first cut-to-order cheese shop, which she co-owns with her partner, Matt Simiele. After winning the Cheesemonger Invitational in 2023, Simiele doubled down on her mission to bring cheese to the people. In 2025, she and Matt opened the Wedge,
a neighboring cheese bar and restaurant, expanding their vision of community, education, and great wheels.
Who is your biggest inspiration in the cheese world?
I am inspired every day by small cheese shop owners. Each brings a different lesson and fuels my growth. I admire Megan Lewis at Milk Made Catering for pioneering the mobile mongering business with her cheese truck. Courtney Johnson and Tailor Kowis inspire me with their balance of international competition and brick-and-mortar planning for Street Cheese. Fairfield Cheese Company’s Laura Downey and Chris Palumbo’s community-building efforts leave me in awe, as do Abbey Woodcock’s incredible achievements at Callee 1945.
What was your big “aha” moment?
My “aha” moment came when I was president of my university’s cheese club. At our first meeting, over 100 students gathered to debate the merits of white versus orange cheddar. After educating them about annatto, I saw how captivated everyone was. That moment of connection and excitement showed me that cheese was my true calling.
What’s Next?
Our next big project is the Wedge, our cheese bar and restaurant, which will offer a space for community engagement and expanded classes. Personally, I have a series of goals—competing as a monger, growing as a business owner, and continuing my involvement with the American Cheese Society. I look forward to where these experiences will take me.
Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
Brabander Gouda + “Dancing in the Moonlight” by King Harvest
What’s the cheese you’re raving to your friends about right now?
After my trip to Switzerland in September last year, I can’t stop eating Alpine styles, particularly Chällerhocker and Gruyère 1655. I’ve been munching on them and sharing with everyone around me!
If you weren’t in the cheese industry, what would your career be?
Before cheese, I was on a medicine track with plans to become a trauma surgeon. If I weren’t in cheese, that’s probably the career path I’d be on.
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