Cheese Buyer - May 2025

43 XXXXXXXXXXX DISPLAYING CHEESE specialityfoodmagazine Closed upright fridges There’s a trend, being seen in lots of modern delis and food halls, towards long banks of tall fridge units with doors for displaying cheese. To the traditionalist, this might seem counterintuitive. Surely having cheeses displayed under glass, with a member of staff ready and waiting to serve is the best way to sell them? This isn’t always the case, as Mark Kacary at The Norfolk Deli has found out. The deli recently invested in display fridges as a way to balance attractive presentation with energy efficiency. “Our old open-fronted cabinets were costing us around £5 per day each to run,” he explains. “The new ones –with doors – cost just £1 per day. A significant saving!” Mark says they’re quieter, and designed with deeper shelves, so they can store more stock. Each shelf is individually lit too, allowing customers to see the cheeses more clearly, without having to peer into a counter. Overall, he says it’s been a great improvement for the shop and its customers. “There’s a degree of a wow factor as they walk along, looking up and down the five levels of cheese we offer. Fundamentally, in times like these, to be able to say we are making a £13 a day energy saving too, compared to what we had previously, suggests a quick return on our investment. It also helps with our green credentials.” Traditional counter The most common way of displaying cheese is in an open backed cabinet, says Dylan. “Displaying them in tiers, stacking them on top of one another works well. We also have our cheeses in rows, so four cheeses to a row from front to back, breaking them into segments of goat, sheep, Swiss, French, blues, regionals. We find that works really well.” Dylan advises cracking open whole cheeses where possible, as he’s found they won’t sell unless customers can see what’s inside. They like to halve cheeses (not of the runnier variety though) and stack the two pieces on top of each other with the cut side facing out. At the end of the day wrap each piece, and inspect them every morning, Dylan adds, saying to only stock the amount of cheese you can reasonably look after. “The more you have, the more there is to sell, and the more there is to care for. Pick a few good cheeses and pay close attention to what you’re doing.” At every stage of Quicke’s award-winning cheeses’ creation they strive for greatness; from the Devonshire grass their cows graze to the optimum conditions in their aging rooms. Today the dairy farm and cheese business are run by Jane (pictured above with her mother Mary), who is 15th generation of the Quicke family to farm the land. Quicke’s don’t just craft a stunning selection of Cheddars and cheeses, they also make beautiful butters using whey cream – a by-product from the cheese making process. QUICKE’S 01392 851 222 quickes.co.uk jane.quicke@quickes.co.uk To sample a bite of Asiago DOP, is to taste a slice of Northern Italy’s lush, Alpine terroir. The beloved cheese relies on the quality of raw milk from herds who spend their days grazing and foraging in the beautiful, biodiverse landscape of the Asiago Plateau. Produced since the year 1,000, the cheese can only be made within the provinces of Vicenza, Trento and part of Treviso and Padova. Whether enjoyed fresh, when it’s young and delicate, or aged - when the cheese develops a more complex, savoury personality - there’s an Asiago DOP for every taste and every table. ASIAGO DOP 0444 321758 info@formaggioasiago.it asiagocheese.it/en A favourite of Rick Stein and Raymond Blanc, Mrs Bell’s Blue is considered to be one of the best ewes’ milk blue cheeses in Europe. The meadowy sweetness coming from the sheep milk contrasts beautifully with the umami notes of salty blue cheese to deliver a rich, complex flavour. Milder than a Roquefort but punchy enough for any blue cheese fan, Mrs Bell’s Blue is distinct in appearance with a bright white body, contrasting beautifully with the blue/green veins. Mrs Bell’s Blue is Shepherds Purse’s most-awarded cheese on the international stage, having won more than 80 top accolades. MRS BELL’S BLUE 01845 587 220 info@shepherdspurse.co.uk shepherdspurse.co.uk Tastings are a crucial part of the cheese buying process in speciality retail and what differentiates the deli or food hall counter from the multiples. Laura Billington, of Graze Cheshire, has these tips to share when presenting bites from your counter to the public ... ● The golden rule when serving cheese is to always bring it to room temperature. Cold cheese hides its aroma and softens its character. A ripe Brie eaten straight from the fridge will taste bland and feel too firm. But give it time to breathe and it becomes silky, aromatic and utterly irresistible ● Think about contrast. Add something crunchy (crackers or toasted nuts) something sweet (figs, honey or grapes) and something acidic (cornichons or chutney) ● Never overcrowd your tasting board with lots of options. Let each cheese have its moment and remember to include something a bit unexpected – a blue, or lesser- known regional cheese to spark curiosity and conversation ● Make your tasting tray feel like a mini cheeseboard, not an afterthought. Use small wooden or slate boards to keep things clean and elevated. Top up the cheese regularly so it never looks tired or overcrowded ● A small garnish – like a sprig of herbs or a few grapes – adds colour and visual appeal, especially when swapped out through the year. In autumn and winter try dried fruits or a ramekin of chutney. In spring and summer go fresh with strawberries, mint, or edible flowers. Some crackers or breadsticks helps complete the picture and invites the customer in ● Placement is everything. Always have tasting trays at the front of the cheese counter, never hidden behind. Add a small sign suggesting pairings or flavour notes. And encourage staff to interact: “Have you tried this one before?” Or “Would you pair this with something sweet or savoury?” These gentle prompts often lead to great conversations – and more often than not a sale HOW TO DISPLAY TASTING CHEESES