Culture's 2025 Hot List: Jessica Galen | culture: the word on cheese
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Culture’s 2025 Hot List: Jessica Galen


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.

Photo credit: Kate S Jordan

Jessica Galen, ACS CCP

Owner and Head Cheesemonger at Bloomy Cheese & Provisions
Dobbs Ferry, New York

Jessica Galen discovered her passion for cheese while pursuing a graduate degree in food studies at New York University. She first worked as a monger at Caseus in New Haven, Connecticut, before gaining experience through apprenticeships at Murray’s Cheese Caves and Cato Corner Farm. Galen’s career also included roles as general manager at Lucy’s Whey, a now-closed cheese shop on the Upper East Side; and director of communications at Stone Barns Center for Food and Agriculture. She launched Bloomy Cheese & Provisions in 2021, is an active trustee for Dobbs Ferry, and is a member of Rivertowns for Reproductive Rights.

Who is your biggest inspiration in the cheese world?
Anne Saxelby continues to be a huge inspiration for me. When I was dipping my toe into the idea of shop ownership, she was such a supportive and encouraging force, delighted to brainstorm and advise. She shipped me the first cases of cheese I carried as a business owner. I feel proud to play a small part in carrying on her legacy by continuing to buy from Saxelby Cheesemongers, stock Calderwood in my cheese case, and serve as an advisory board member for the Anne Saxelby Legacy Fund.

What’s the biggest challenge you’ve experienced or overcome in this industry?
As retailers, we’re the ones educating our customers about cheesemaking, agriculture, and the care, love, and unbelievable effort that goes into making artisan cheese. It can be difficult to cut through the cultural ubiquity of cheese with a clear message about why it’s so important to support small-scale cheesemakers so that customers understand higher prices, irregular supply, or other challenges. It’s a conversation we have every day, and we remain committed to having it.

What’s Next?
I want to see Bloomy continue to grow in ways that stay true to our values. Our mission is “Lactose and Tolerance”—building community and solidarity through delicious, ethical foods. With the industry facing increasing challenges, I hope we can stick around and keep supporting the cheesemakers because they’re incredible, and it’s an honor to share their work with the public.

Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
Aged Gouda + “A Bar Song (Tipsy)” by Shaboozey.

What’s the cheese you’re raving to your friends about right now?
I recently picked up my first case of English Cream from the Farm at Doe Run. It’s so elegantly creamy and gooey with just the right amount of yeasty funk.

If you weren’t in the cheese industry, what would your career be?
Probably in nonprofit communications and hopefully working for a civil rights organization.

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