Fargo, N.D. – Sage Baumbach, the longtime cheese counter manager at Luna Market’s deli, recently joined an elite group of more than 1,000 Certified Cheese Professionals (CCP) worldwide. The credential, awarded by the American Cheese Society, recognizes extensive knowledge of cheese production, safety, history and sensory evaluation.
Hours, study and a three‑hour exam
To qualify, applicants must log at least 4,000 hours working in the cheese trade. Baumbach logged 5,859 hours before applying and then tackled a three‑hour, 150‑question test covering everything from animal breeds that produce specific cheeses to the science of curd formation and food‑safety protocols.
From coffee to cheese
Originally from Tampa Bay, Florida, Baumbach moved to the Upper Midwest after high school. He first worked as a barista at Starbucks, helped launch the Black: Coffee and Waffle Bar in downtown Fargo, and spent time at Widman’s Candy Co. Those roles taught him how to listen to customers and recommend flavors – skills he says translate directly to cheese service.
“Traditional school just didn’t end up being the right choice for me,” Baumbach explains. “I have chosen food service on purpose over and over again.” His background in coffee, chocolate and now cheese gives him a unique palate for detecting subtle flavor notes.
Cheese education for customers
Baumbach says his goal is to make cheese approachable. He avoids intimidating customers and instead asks simple questions like, “Do you prefer something mild or strong?” That helps him steer shoppers toward options such as Luna’s best‑selling Prairie Breeze cheddar, a locally sourced white cheddar made from milk of Mennonite and Amish farms in Iowa.
Prairie Breeze is praised for its balance of sweetness, nuttiness and sharpness, and for the tiny crunchy tyrosine crystals that form during aging. Baumbach also recommends French favorites like Ossau‑Iraty and Tomme de Savoie, describing the latter’s “barnyard” aroma and loamy scent.
Why the certification matters
Becoming a CCP puts Baumbach on par with wine sommeliers, allowing him to identify hundreds of cheeses and suggest pairings with foods and drinks. The credential also signals to customers that Luna Market’s cheese program meets national standards of expertise and safety.
Baumbach traveled to Louisville, Kentucky, for the American Cheese Society’s annual conference, where he took the exam in person and participated in a cheese‑themed pub crawl. He received his results in September and celebrated the news at home, saying, “I’m holding my phone and I’m just like, ‘Oh my goodness gracious!’”
Local impact
Baumbach’s achievement highlights the growing food‑service talent in Fargo and underscores the city’s support for locally produced dairy. By sharing his knowledge, he helps small farms gain market access and educates residents about the craftsmanship behind their favorite cheeses.
For anyone visiting Luna Market, Baumbach is ready to guide them through the cheese aisle, whether they are cheese novices or seasoned connoisseurs.
Original reporting: InForum (Fargo section) — read the source article.
