Cheesemonger Spotlight: Ahmad Allen

We’re back with another Cheesemonger Spotlight! Ever wondered how cheesemongers became, well, cheesemongers? Join us as we spotlight cheesemongers from cheese shops nationwide — covering everything from cheese tips to favorite pairings.⁠

Meet Ahmad Allen, Cheesemonger from Market Hall Foods in Oakland, CA!

How did you first become interested in cheese/cheese industry and can you tell us a little bit about your background and how it led you to become a Cheesemonger? 

During high school in Washington, D.C. I was accepted into a study abroad program that was based on the artistic intersection and cultural significance/impact of the culinary medium. The study took place in France & Italy two of the worlds food and arts capitals. I got to experience the most delicate bites and the most interesting inventions related to food. I am an artist of many mediums including music, visual art, dance, acting and teaching. I moved to the Bay Area to collaborate with like minded musicians and forage a path of my own in the entertainment industry. While finding my footing I was led to Market Hall Foods and their highly acclaimed, award winning, world renowned cheese counter. At the market(s) I serve as a cheesemonger and more recently as in-house demo personnel, providing recipes, and suggestions of paring for foods that are highlighted each month.

What is a question or questions you wish customers wouldn’t be afraid to ask you? 

Ask for more cheese!

What’s your cheese hack/tip?

Buy cheeses while they’re still young so you can monitor the intensity of the flavor and notes as they age.

What’s your favorite way to pair or use Humboldt Fog?

I love to enjoy Humboldt Fog rind on with ginger raspberry jam sandwiched by a warm croissant. (Mushroomy, lemony tart, sweet)

If you were a Cypress Grove cheese, what type of cheese would you be and why? 

I would be the Meyer Lemon & Honey goat cheese because I use the lemons life gives me and I’m always sweet while doing it!