Luna Market's cheesemonger becomes one of 1,000 'certified cheese professionals' in world

The aroma of aged cheddar, the subtle tang of a French sheep’s milk cheese – for Sage Baumbach, these aren’t just scents; they’re a language. As the cheesemonger at Luna Market in Fargo, he’s cultivated a deep appreciation for the craft of cheesemaking, a passion that recently culminated in a remarkable achievement: becoming one of just over 1,000 certified cheese professionals in the world. It’s a distinction that speaks to his dedication, his inherent curiosity, and a surprising journey from barista to cheese expert – a journey fueled by a genuine love for connecting with people and sharing the simple joys of a perfectly chosen cheese.

Sage Baumbach's Certification as a Certified Cheese Professional

Sage Baumbach’s certification as a Certified Cheese Professional (CCP) through the American Cheese Society marks a significant milestone, demonstrating his mastery of a subject spanning animal breeds, cheese-making science, food safety, and history. The rigorous process involved accumulating 5,859 hours of experience in the cheese profession, passing a demanding three-hour, 150-question exam, and embracing the dedication required to truly understand the nuances of this ancient craft. As he explains, “It really speaks to the raging nerd inside of me that has been dying to do something that geeky my whole life.” This certification places him alongside other elite cheese professionals and Certified Cheese Sensory Evaluators (CCSEs) across the globe, essentially the equivalent of a wine sommelier for cheese.

The Path to Certification

The path to becoming a CCP is far from trivial. Prospective candidates must first demonstrate a substantial commitment to the profession, accumulating at least 4,000 hours of experience before even being eligible to apply. The American Cheese Society, a non-profit organization dedicated to promoting the art and science of cheesemaking, administers the certification process, ensuring a high standard of knowledge and expertise. The exam itself covers a vast range of topics, from the origins and characteristics of different cheeses to the intricacies of food safety regulations and the historical evolution of cheesemaking techniques. Baumbach's success underscores his unwavering commitment to the pursuit of knowledge and his passion for sharing that knowledge with others.

A Career Forged in Fargo

Baumbach’s journey to Luna Market wasn’t a direct one. Originally from Tampa Bay, Florida, he sought opportunities beyond his hometown and followed a friend to Grand Rapids, Minnesota. A subsequent move to Fargo, driven by his friend’s enrollment at North Dakota State University, led him to a series of experiences that shaped his career trajectory. From barista at Starbucks to a role with the innovative Black: Coffee and Waffle Bar, and even a stint at Carol Widman’s Candy Co. (now Widman’s Candy Co.), each position cultivated valuable skills and fostered a deep appreciation for the “little treats industry.” He reflects, “Traditional school just didn’t end up being the right choice for me at the time when I graduated,” but he's purposefully chosen food service roles, finding fulfillment in connecting with customers and sharing his expertise.

The Art of Cheese Selection

Baumbach’s ability to discern subtle flavors, honed by his experience as a barista learning to detect nuances in coffee, has proven invaluable in his role as a cheesemonger. Just as mentors encouraged him to identify notes of cherry or cocoa in a cup of java, he now guides customers through the complexities of cheese, helping them navigate the spectrum from mild and accessible to robust and complex. He uses a simple question – “mild or strong?” – to gauge their preferences, leading them toward discoveries they might not have otherwise considered. This approach, combined with his customer service background, allows him to create a welcoming and informative experience for every visitor to the Luna Market cheese counter.

Personal Preferences

His personal preferences, while ever-evolving, consistently gravitate toward cheeses that evoke a sense of place and tradition. Ossau-Iraty, a French sheep’s milk cheese, holds a special place for its mild, buttery flavor and ability to transport him to the French countryside. Similarly, Tomme de Savoie, with its grassy aroma and velvety texture, provides a sensory connection to the earth. These favorites exemplify his appreciation for the artistry and craftsmanship that goes into cheesemaking, recognizing that each cheese tells a story of its origin and production.

Community Impact

Sage Baumbach’s certification as a CCP isn't just a personal accomplishment; it's a boon for the Fargo community. Luna Market, a beloved local establishment Luna Market Fargo, now boasts a cheesemonger with a level of expertise rarely found in the region. This means customers can expect a more informed and personalized shopping experience, with recommendations tailored to their individual tastes and an opportunity to learn about the origins and nuances of different cheeses. The availability of high-quality cheese and knowledgeable guidance contributes to the vibrancy of Fargo's culinary scene and reinforces the importance of supporting local businesses.

Beyond the immediate benefits for Luna Market customers, Baumbach’s certification elevates the profile of the entire cheese industry in Fargo. It demonstrates a commitment to quality and education, encouraging other businesses to prioritize expertise and customer service. In a world increasingly dominated by mass-produced, homogenized products, the dedication to artisanal cheesemaking represents a return to traditional values of craftsmanship and authenticity. The presence of a certified cheese professional also serves as a valuable resource for local chefs and restaurants seeking to incorporate unique and high-quality cheeses into their menus, further enriching the dining experiences available in Fargo. The ripple effect of this expertise extends beyond the cheese counter, contributing to a more sophisticated and appreciative food culture within the community.

The Science and History of Cheese

Baumbach’s career path has been a winding one, but each stop has contributed to his current expertise. His time at Black: Coffee and Waffle Bar taught him the importance of menu development and pairings, while his experience at Carol Widman’s Candy Co. – which he fondly recalls as his “easiest job” – highlighted the power of simple pleasures. “Nobody is mad about chocolate,” he jokes. These experiences, combined with his inherent curiosity and a strong customer service mindset, have shaped him into the knowledgeable and approachable cheesemonger he is today.

For Baumbach, cheesemaking is as much a science as it is an art. He’s fascinated by the myriad factors that influence the final product, from the animal’s diet to the precise techniques used during processing. “Are they adding rennet? Are they changing the pH? Are they just letting it sit and physically curdle for a little bit?” he wonders. He even had to delve into “rarebit” history to ace the American Cheese Society’s test, demonstrating his willingness to immerse himself in the complexities of the craft. He finds it continually fascinating how much detail goes into the process of making cheese, and how long humans have been doing so with such precision and care.

Popular Choices

While personal preferences change, certain cheeses consistently resonate with Luna Market customers. Prairie Breeze cheddar, produced by the Milton (Iowa) Creamery from pasteurized cow’s milk sourced from small, local Mennonite and Amish family farms, is the store’s best seller. Baumbach describes it as “incredibly well balanced,” with a complex blend of sweetness, nuttiness, and sharpness. He notes that the crunchy tyrosine crystals, often mistaken for salt, are a particularly popular feature of this approachable cheese.

Beyond the crowd-pleaser, Baumbach’s own favorites include Ossau-Iraty, a French sheep’s milk cheese known for its mild and buttery flavor, and Tomme de Savoie, a grassy cheese with a distinctive barnyard aroma. He appreciates these cheeses for their ability to evoke a sense of place and connect him to the traditions of cheesemaking. “It just makes me feel like I’m outside,” he says, reflecting on the sensory experience of savoring these unique varieties.

Resources for those seeking to expand their cheese knowledge are readily available. The American Cheese Society website American Cheese Society provides a wealth of information on cheesemaking, certification, and industry events. Local farmers markets and specialty food stores offer opportunities to sample a variety of cheeses and connect with local producers. And, of course, a visit to Luna Market in Fargo is an experience in itself, where Sage Baumbach and his team are always ready to guide you on a delicious journey through the world of cheese. For those interested in supporting local businesses and experiencing the best that Fargo has to offer, a visit to Luna Market is an investment in the community’s culinary future. Fargo Chamber of Commerce