“The Cheese Dude” | Cheesemonger and owner,
Maker & Monger | Dairy food educator| Presenter
Anything Anthony Femia doesn’t know about cheese isn’t worth knowing! An internationally renowned cheesemonger, Anthony discovered his passion for all things fromage via a part-time deli counter job to help fund his Macquarie University studies. It was goodbye to applied finance as the young man found his calling.
Anthony’s career highlights include stints as cheesemonger for Simon Johnson, Fourth Village Providores and Richmond Hill Cafe and Larder; Taste of Victoria Fine Food deli manager at the Royal Melbourne Show; and founding head cheesemonger at Spring Street Grocer and Cheese Cellar. He was named Best Young Cheese Purveyor 2010 in the SMH Foodie’s Guide to Sydney.
In 2011, Anthony was the first international cheesemonger invited to compete in the American Cheesemonger Championships, placing in the Top Ten in a field of 42 competitors. He was awarded a Churchill Fellowship in 2012, which he used to study the art of affinage (cheese maturation) and farmhouse cheese societies in France, England and the USA. In 2013, he placed 4th at the prestigious Le Concours Mondial du Meilleur Fromager (Cheesemonger World Championships) held in Loire Valley, France.
Anthony now runs Maker & Monger, a cheese shop and snack bar at Prahran Market, stocking farmhouse and artisan cheeses from Australia and abroad and serving the most Instagrammed cheese toasties and raclette melts in the Aussie food scene. It is the first in a planned empire of cheese outlets.
Regarded as Australia’s leading cheesemonger, Anthony has dedicated his life to cheese enjoyment, promotion and education. He divides his time between Melbourne and Sydney and specialises in cheese consultation and training, maturation room set up, catering, cheese appreciation events and dairy education at markets and food shows.
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