Speciality Food Inspirational Cheese Retailers 2025

specialityfoodmagazine.com 11 I JUST FELT LIKE I HAD TO PROVIDE CHEESES FOR THIS COMMUNITY, WHO HADN’T REALLY HAD ACCESS TO SPECIALITY CHEESES BEFORE everyone expects to see when they walk into a cheesemongers. Lee notes he’s getting askedmore andmore for sheep’s and goats’ milk cheeses. “A lot more people are saying they’re intolerant to cow’s milk and they want an alternative, so I’mmaking sure we listen and stockmore of those. And Alpine cheeses is an area I try to push as well – they’re some of my favourites.” Being unique in his area, Lee says listening to customers, and reflecting what they like and what they need in the counter has stood the shop in good stead, particularly amongst Millennials, who are regular customers here. “We have lots of married couples with children living in the local area. They might not get out much, and they’re looking for a nice cheeseboard and a nice bottle of wine. As opposed to going to a supermarket, they are coming into the shop. That’s our biggest demographic.” Doing what it takes To be a great indie cheesemonger, you simply have to knowwhat you’re talking about, says Lee. “It’s about giving people the information about the cheeses. If that information isn’t available, they’re not going to try something new.” Speaking of new, rotating the counter BEST-SELLING CHEESES MONTAGNOLOAFFINE An award-winning, soft triple creamblue cheese, with a rich, luscious texture. champignon.de KALTBACH CREAMY Awonderful cave-aged semi-soft cheese, with added cream for richness. emmi-kaltbach.com PICOS BLUEVALDEON A striking, powerful blue Spanish cheese with a spicy, piquant flavour profile. quesospicosdeeuropa. com regularly factors in as well. “We get asked for new cheeses all the time and we’re always swapping them out. But we can tell customers all about the new cheeses, how and where they’re made. We can’t stock all the cheeses in the world, but if people come in wanting something specific, we’ll do our best to get it in for them.” Lee says his knowledge since opening has grown tenfold. “As well as educating our customers, I’m still learning all the time. It’s my priority to know as much as I can about all our cheeses to offer the best possible service.” DELICE DE BOURGOGNE Amoussy, velvety, bloomy-rinded cheese, crafted with added crème fraîche. fromagerie-lincet.net