In September of 2025, after a historic win for the United States at the Mondial du Fromage, gold medalist and Formaticum team member Emilia D'Albero set off with Formaticum founder Mark Goldman, bronze medalist Courtney Johnson, and Cheesemonger Invitational Champion Tommy Amorim, on a quest to discover as many French cheeses as possible by the end of their week in France. 

Their first stop was the Fromagerie Cloche d'Or in the Loire Valley, a region known the world over for its wide variety of aged chèvre. The term "chèvre," meaning simply "goat cheese" in French, does not refer only to stark white logs of creamy, spreadable fresh goat cheese - it encompasses all cheeses made with goat's milk, across all ages and textures, with diverse shapes and rinds, and there are quite a few of them! Storied goat cheeses such as Sainte Maure de Touraine, Pouligny Saint Pierre, Valençay, and more are made here at Cloche d'Or, with hyperlocal milk and a staunch commitment to quality.

These tiny, delicate pieces of cheese range from yeasty to lemony to yogurty on the palate (and beyond!) and are available in truncated pyramids, round logs, hollow donuts, and even hearts. The versatility of goat's milk is truly a blessing, and it is showcased in this facility with the utmost respect for regional tradition and history. 

Of course, many of these particular beauties do not make it over to the United States due to restrictions on raw milk cheese - as you probably know, the FDA only permits the import and sale of raw milk cheese over 60 days of age. However, we do have access to pasteurized versions of some types of aged chèvre, which you will likely see popping up as the springtime approaches. 

Why is springtime significant? A ruminant animal must be pregnant to produce milk, and the lactation cycles of goats, sheep, and cows are all different. A goat's lactation cycle is around 300 days, and the milk composition will vary during the cycle (milk is composed mainly of water but also of protein, fat, sugar, and minerals). After "kidding" (when goats give birth), which traditionally happens in the spring, their milk is rich with extra fat and therefore creates particularly luscious and flavorful cheese. This is not to say that goat's milk cheese is not available year round, but rather that spring is the best time to taste goat cheese at its best. 

We also have to consider the change in weather and climate and how that affects the milk. During the spring and summer when goats are able to "browse" (the goat-specific term for grazing), they will usually have access to aromatic grasses, herbs, and other flora that lend a complex and bright flavor to their milk that would not be present otherwise. Therefore, fresh and gently aged goat cheeses are more celebrated in the spring and early summer because of their exquisite flavor! 

So how do we keep these edible pieces of sunshine in peak condition? By wrapping them in Formaticum plant-based Cellophane or Perforated Cellophane. The bloomy rinds of aged chèvre need more oxygen to thrive than many other cheeses, and our Cellophane provides the porosity necessary to allow that oxygen exchange and ideal humidity levels. Our Perforated Cellophane is designed specifically for geotrichum-rinded cheeses, such as Chabichou du Poitou or Mothais Sur Feuille. 

These transparent materials are perfect for wrapping these cheeses like the gifts that they are, whether for a grab and go case or for a full-serve display. So however you sell cheese, you can rest assured that your chèvre is protected. 

Browse our full catalog of bulk wrapping materials at wholesale.formaticum.com. Not a wholesale customer yet? Email us at wholesale@formaticum.com to request an account. 

It's been a while since we dropped any new products, but we felt like a new year was the perfect time to expand our catalog - keep reading to explore our selection of professional cheese knives, wires, and other tools, including some that have been highly requested by the cheese community. 

FOR BREAKING DOWN BIG WHEELS:

Our Professional Portioning Knives will make quick work of cumbersome wheels like Gouda, clothbound cheddar, and Parmigiano cuts. Made in Italy with polypropylene handles and a stainless steel blade, these are essential tools behind any cut-to-order cheese counter. Available in 3 varieties:

Professional Portioning Knife

Professional Portioning Knife, Double Handle

Professional Portioning Knife, Square Tip

Wheels like Comté, Gruyère, and Emmentaler are too big for knives and unwieldy on a box wire. We've got you covered, though - make the weight of the cheese work for you by using a Double Handled Wire to get a smooth cut. Available in 80cm and 130cm, with replacement wires sold separately. 

You asked, and we listened - Formaticum is now stocking the iconic Digby & Nelson Handee Cutters & replacement parts! A mainstay at any true professional cheesemonger's workstation, the Handee Cutter makes quick work of a variety of cheese styles, ensuring clean, even cuts and increasing production speed. 

A fresh wire is the key to a straight slice, so don't forget to change your wire regularly - 60cm and 90cm replacement wires are available on our wholesale website. Plus, a variety of replacement parts like springs, feet, handles, and even a complete repair can come in "handee" when you need it in a pinch! 

Explore our collection of Handee Cutter products. 

Don't see your favorite cheese tool in our catalog? Tell us! Email wholesale@formaticum.com to recommend products for us to carry in the future. 

Over the past few years, you may have noticed that we have launched some new retail products to complement our flagship Cheese Storage Bags and Sheets. And although we pride ourselves on offering a cheese storage solution for every lifestyle, we understand that the number of options might be overwhelming for your customers! We frequently get asked about the proper disposal methods for each different material, so here is a handy guide to share with your customers if and when they ask. 

Classic Cheese Storage Bags: These bags are reusable for the same style of cheese - simply wipe the bag out with a damp paper towel in between uses. The bags can be recycled once wiped clean, but if butterfat stains are visible on the outside of the bag, they should be disposed of in the trash.
MONGER TIP: These bags are made out of our best-selling One-Ply paper, so all varieties of bulk One-Ply paper can be disposed of as outlined above! 

Classic Cheese Storage Paper: These sheets are reusable for the same style of cheese - simply wipe off the sheet with a damp paper towel in between uses. The sheets can be recycled once wiped clean (remember to remove the sticker!), but if butterfat stains are visible on the outside of the sheer, it should be disposed of in the trash.
MONGER TIP: These sheets are made out of our flagship Two-Ply paper, so all varieties of bulk Two-Ply paper can be disposed of as outlined above! 

Zero Cheese Storage Bags: These bags are plastic-free and made of greaseproof paper and vegetable-based wax. If wiped clean, they are recyclable and commercially compostable, but can be composted in your backyard if cut into smaller pieces - it will just take a bit longer to decompose. 

Zero Cheese Storage Sheets: These sheets are also plastic-free and made of greaseproof paper and vegetable-based wax, making them recyclable, biodegradable, and fully backyard-compostable. Zero Cheese Storage Sheets are reusable for the same type of cheese - simply wipe off the inside with a damp paper towel in between cheeses. Once you notice butterfat stains in the paper, it's time for a new sheet. 
MONGER TIP: All varieties of bulk Zero paper can be disposed of as outlined above! 

Reusable Cheese Storage Bags: These bags comprise 40% calcium carbonate and 60% polyethylene, using 40% less plastic than other plastic-based materials. The bags are recyclable as long as they have been wiped clean of any residue, but they are sturdy enough to be hand-washed, air-dried and reused indefinitely for all types of cheese! 

Reusable Cheese Storage Sheets: These sheets comprise 40% calcium carbonate and 60% polyethylene, using 40% less plastic than other plastic-based materials. The sheers are recyclable as long as they have been wiped clean of any residue, but they are sturdy enough to be hand-washed, air-dried and reused indefinitely for all types of cheese! 
MONGER TIP: These sheets are made of the same material as our newly launched bulk Reusable Wrap, so it can be disposed of as outlined above. 

And of course, all the retail cartons themselves are recyclable as well. 

We hope that this information is helpful to you and answers all of your customers' burning questions about our retail products and bulk wrapping materials. In the case that you are asked a question that you cannot answer, we are here to help! Please feel free to reach out to us at wholesale@formaticum.com at any time with any questions. Thank you for your continued business and support! 

Need to request a wholesale account to start ordering in bulk for your business? We can help with that! Email us at wholesale@formaticum.com to get started. 

The May edition of Meet Your Monger spotlights Carol Johnson, owner of Monger's Palate in Brooklyn, NY.  Carol Johnson has owned and operated Monger's Palate, a cut to order cheese shop, since 2019, and the shop is known for an impressive rotation of cheeses kept in impeccable condition by Carol and her team. She has worked every job in the food industry from ship cook to hotel buffet roast slicer but has specialized in cheese for the last eleven years. She is an American Cheese Society Certified Cheese Professional, former assistant manager of Murray's Cheese, Cheesemonger Invitational Finalist, and often teaches on cheese when not running the shop. Carol also chooses Formaticum products for Monger's Palate - read our interview to find out why!

What inspired you to become a cheesemonger? 
I came to NYC unexpectedly with no money and no plans but trying to get out of the kitchen lifestyle. The first job I got was as a cheesemonger and I completely fell in love.  

Follow Monger's Palate on Instagram @mongerspalate and Formaticum on Instagram and TikTok @formaticum, and stop by the cheese shop if you're in NYC!

To nominate a shop or monger for the Meet Your Monger series, email emilia@formaticum.com.