Speciality Food Inspirational Cheese Retailers 2025

specialityfoodmagazine.com 13 PEOPLE LIKE THE FACT I CAN TELL THEMNOT ONLY WHERE A CHEESE IS MADE, BUT THE NAME OF THE HEAD CHEESEMAKER, AND EXACTLY HOW IT’S MADE with everybody of every age and demographic, and to put British cheeses on the map.” Sparking joy Alongside video, Cheese and Bees now has a website, and regularly posts on social media, in a bid, Peter says, to reach a younger audience, enticing them to try, and to ultimately love, speciality cheeses. This approach appears to be working, with the shop’s fan base of curious BEST-SELLING CHEESES MONKLAND A hard cheese with a light, crumbly texture and gentle acidity. monklandcheesedairy. co.uk NORFOLK WHITE LADY A creamy Brie-style cheesemade in small batches using the farm’s own sheep’s milk. wiltonfarmnorfolk. co.uk RED FOX A deeply flavoured, complex, savoury Red Leicester with a distinctive crunch. beltonfarm.co.uk. SCOOPING GORGONZOLA An utterly indulgent, rich cheese to be spooned onto crusty bread. casarrigoni.it under 30s growing. “We had a young couple come in who said they didn’t know a lot about cheese and didn’t know where to start. It was a bit of an unusual experience for them to be able to come somewhere and ask questions – they’d always bought from a supermarket. We went through some options with them, and let them taste a few things, and they’ve become regular customers of ours. Every time we get a new cheese in they come to try it.” Keeping on top of ‘the new’ is a key strategy for Peter, who is always being asked about what’s trending, what’s rare or limited edition, or made in small batches. “People want to try cheeses from very small artisan producers,” he continues. “They don’t want something they can find in the supermarket, and they’re getting more adventurous. Because we have such a good selection, we can deliver that experience for them.” He adds that, in a way, what’s available in the shop isn’t just led by the seasons and cheesemakers, but by the customers, who can put in suggestions and ideas –most of which he’ll follow up. This allows him to curate a counter that truly has something for everyone, from the expected to the unusual. That’s the fun and great joy of being a cheesemonger, he smiles.