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Joshua James Franklin, ACS CCP
Proprietor of Eat Lucio
Sales for Ripe Specialty Foods
Richmond, Virginia
Joshua James Franklin has been a cheesemonger for over a decade, earning his American Cheese Society Certified Cheese Professional credential, and building cheese programs at Stock Provisions and Chairlift in Virginia. Franklin gained hands- on experience at Caromont Farm, working with goats and crafting cheeses. After trying his hand at a whole-animal butcher shop, Franklin thrived at Belmont Butchery and ran their cheese program. Now, he blends his love for cheese boards, charcuterie, and education at Eat Lucio, and elevates cheese experiences throughout Virginia.
Who is your biggest inspiration in the cheese world?
The countless producers who are committed to upholding a pristine commitment to quality and tradition in the face of a troubling economy or when tempted to take shortcuts.
What was your big “aha” moment?
When entering the industry, I’d say it was a slow and steady “aha” most days. Trusting my palate, learning about producers, and exploring the vast variety of cheeses, then tying it all together for customers felt like a series of mini “aha” moments. However, my biggest moment was probably my first year at the Cheesemonger Invitational. I realized that there are so many cheese enthusiasts out there, and I had made the right choice by becoming one.
What’s the biggest challenge you’ve experienced or overcome in this industry?
Virginia, for a long time, was a bit of a no-man’s land for distributors. Distribution from New York would stop at D.C., and from Atlanta, it would stop at Charlotte, North Carolina. Getting good cheese was tough, so if you wanted truly great cheese, you had to do a lot of direct ordering or go out of your way to source it.
What’s Next?
I recently accepted a position with Ripe Specialty Foods, a small but amazing distributor team out of DC. They work with importers like Essex St. Cheese, Gourmino, and Neal’s Yard Dairy, among others, to get incredible cheeses into the hands of people across the DMV area. I couldn’t ask for better cheese to sell.
Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
Jumi Cheese Natural Raclette + “The Line” by D’Angelo
What’s the cheese you’re raving to your friends about right now?
That’s tough. Essex St. Cheese’s Feta Voras is one. Feta has such a negative or misunderstood reputation, but now that it has PDO status, it’s shedding that. Also, Rahmtaler or Rockflower from Gourmino.
If you weren’t in the cheese industry, what would your career be?
That’s hard. I’ve been in the food industry basically my whole career. My first answer would probably be small-scale farming. If I left food altogether, I might become a death doula or a sign painter.