36 Jersey Rd Woollahra NSW 2025 +61 2 8340 3988

Anthony FemiaCheesemonger, dairy foods expert

Internationally renowned cheesemonger Anthony Femia is forever grateful for the day he took 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 in the delicious world of cheese.

Highlights of Anthony’s career include:

  • Cheesemonger and assistant retail manager of Simon Johnson, Castlecrag, NSW;
  • Operations manager and head cheesemonger of Fourth Village Providores, Mosman, NSW;
  • Best Young Cheese Purveyor 2010 – SMH Foodie’s Guide to Sydney;
  • Head cheesemonger of Richmond Hill Cafe and Larder, Victoria;
  • Taste of Victoria Fine Food deli manager, Royal Melbourne Show;
  • Founding operations manager and head cheesemonger, Spring Street Grocer and Cheese Cellar, Melbourne, Victoria.

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. He recently consulted on, and contributed to, the cookbook Chefs Eat Toasties Too by celebrity chef Darren Purchese.

Regarded as Australia’s leading cheesemonger, Anthony has dedicated his life to the enjoyment, promotion and education of cheese. He divides his time between Melbourne and Sydney and specialises in retail cheese counter consultation and staff training, maturation room set up, catering, cheese appreciation events and dairy food education at markets and food shows.

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