I'm what you'd call a "career cheesemonger." I've been behind the counter for at least 17 years. It's gratifying, infuriating, and hard work. I would love to say that I love every day, but, as anyone who's ever worked retail can tell you, it's demanding and some days are better than others. Not every customer is on their best behavior, and many are just in a hurry, so your presence is barely needed. Sometimes, it's hard to connect with customers based on how you're feeling that day, and of course, not every day is a good day for a cheesemonger. We have lives, thoughts, and passions outside of the counter, so even with the best of intentions, they can seep into our daily business. Good or bad. 

     There are few feelings better than getting the exact flavor someone is looking for or changing someone’s mind on a cheese they thought they hated. Having a customer that wants to know more and trusts you as an expert can make you feel validated in your knowledge and career choice. On the opposite end, people can make you feel small and like a servant. They can be demanding, selfish, and rude. It can be the highest of highs and the lowest of lows and so many meh's in between. Through it all though, most of us would heartily say that we love it. 

 Lately, I've been trying to boil down, in my mind, what makes an exceptional cheesemonger, but there are just so many things to consider. Great with customers, efficient with tasks and time, passionate, etc. The list could go on forever. 

  I questioned my Instagram following to provide me with three words that they think describe an excellent cheesemonger. I had a whirlwind of words tunneling through my head up until that point. I received so many great responses that were all more than accurate, but one word has continued to bubble up in my brain. 

 Instantly, this word conjures up the thought of gardens and greenhouses, vines inching towards the sun, and the lush abundance of growing things for yourself. Not much of a gardener myself, (I have to have plants that can pretty much take care of themselves!) I thought about why this word continues to percolate in my mind. Words have multiple meanings, and I needed to delve deeper into the link between it and cheese mongering.   

 The way I see it, cheesemongers tend to multiple things at once. Multi-tasking is just part of the job, but really, it comes down to tending two main things: relationships and cheese. 

Relationships:

 The list of people that a cheesemonger has to tend to is extensive. Customers, producers, distributors, sales reps, co-workers. All of these people have an essential stake in the world of cheese. 

Customers are the most apparent tended relationship. Without them, the hard work of production goes nowhere. The customer relationship is vital to many links in the chain and is critical to all the businesses involved. A good cheesemonger understands this and is sensitive to the needs and wants of the consumer. It can be incredibly hard to stay kind because customers aren't always as sensitive to those working.

Producers need a tended link that shows that their hard work is being honored and loved by the people selling it. It's often lonely in the make rooms, so being able to communicate with those on the front lines is essential. Feedback is necessary for companies to grow, challenging as it might be. 

Tending Distributor relationships is vital because getting things ordered and received in good condition tends to the rest of the relationship circle. The producer wants their best product sent out, and the consumer wants to buy the best possible option. As the source of many products, this relationship can impact a lot of what's on your shelf. 

Co-workers are always a wild terrain to traverse. They see you every day, good or bad, and you see them through the same. Co-workers can become like family, an arch-nemesis, or a family you hate to love. The intrapersonal dynamics of a team can be challenging to maneuver, but when done right, it's the most rewarding experience for all. 

Cheese:

 Depending on how you look at it, the next tending can either be easy or more difficult. Dealing with cheese requires less interpersonal skills but skill none the less. 

Tending to the health of cheese requires a bit of finesse because it's a live product. More often than not, the cheese received behind a counter has happily playing microbes in the form of a beautiful rind or minimal mold. There are those times, though, when weeks of travel have done considerable damage. Knowing what is salvageable is a crucial skill. Also, proper ordering practices need to be managed to have enough on hand but not too much to sell. The longer cheese waits to be sold, the less "alive" it will be when it's finally in the customer's hands. 

Cheese Knowledge is a continuing process and requires a fair amount of tending. Cheese books are aplenty these days, and information is more accessible than ever before. There are many opportunities to nerd out on cheese science, and the well of knowledge is deep. New creameries are popping up regularly, and others are closing. It can be hard to keep up. The learning is never-ending and, honestly, part of the fun of working with cheese. 

Visiting Cheesemakers is what I would consider being the bridge between relationships and cheese. A connection is needed with cheesemakers so they can, in their own words, tell their story. For cheese, it's essential to see where it's produced to understand that replication is impossible. One place, with this specific set of circumstances, is the only place that can create that perfect cheese. It takes walking the land, smelling the caves, seeing the animals, and breathing the air to understand the dynamic puzzle it takes entirely. 

 This word does not encompass all that a cheesemonger does, but I think it boils down the essence of what's at the core. Cheese is delicious, that doesn't even need to be said, but the essential things are the things surrounding cheese. It's the people, the land, the stories, and history. These are the things that keep so many of us bound to this strange world of preserved milk. 

 As much as I would like to say I always get it right, I definitely don't. I have a hard time with customers that act entitled, and I am prone to moodiness. I'm also not everyone's cup of tea, as much as I would like to be. The intrapersonal relationships are where I struggle the most because dealing with cheese is easy. It doesn't have an opinion, and if you love it, it will love you back by being delicious. I try my hardest, though. Maneuvering through the maze of relationships can be so beneficial to help yourself see how others think, feel, and live. 

 What qualities do you recognize as making an exceptional cheesemonger? Do you struggle with any of these things at your job? I want to know! We are all in this together, so let's talk about it! Message me or leave me a comment down below.