Speciality Food Inspirational Cheese Retailers 2025

AT CHRISTMASMYBIG THING TOALL THE STAFF IS TELLING THEMNOT TO LOOKUPAT THEQUEUEOUTSIDE. YOU’VEGOT TO CONCENTRATEONTHEPERSON INFRONT OF YOU. THEYMIGHT ONLY COME INONCEA YEAR, BUT IFWEMAKE THEIREXPERIENCEPLEASURABLE, THEYWILL KEEPONCOMINGBACK The counter at The Cheese Room firstly champions products from the North and the rest of Britain, before foraying off to foreign climes, with 120 to 130 usually on display, until Christmas when that number almost doubles. “We ramp it up like nobody’s business,” Nick laughs. “When I’mordering I’ll say, ‘how are we going to sell all this cheese?’, and it’s frightening but it does sell. People queue for an hour, and we’ll have four people on the counter. It’s crazy! I sold 15 whole Nantwich Blues last year!” Servingwith style Nick is the first to admit he’s a talker, but that’s part of the appeal of a visit to The Cheese Shop, he thinks. “People like to BEST-SELLING CHEESES NANTWICH BLUE Soft, creamy and mild with a luxurious texture. hartingtoncreamery. co.uk MRS BOURNE’S CHESHIRE CHEESE A tangy, slightly crumbly, mature- tasting Cheshire cheese of distinction. hsbourne.co.uk EXTRAMATURE CHEDDAR Traditionally made Somerset Cheddar with a delicious savoury taste. quickes.co.uk BARON BIGOD Luscious and velvety with earthy notes of mushroom. fenfarmdairy.co.uk come and talk, but we also like to listen, and to tell themabout the cheeses. It’s very personal service. A lot of people we’ve got to know through the shop, so we’ll ask how they’re getting on, or how their family are.” This attention, he points out, should never waver, even at busy, peak times. “We never rush anyone through. At Christmasmy big thing to all the staff is telling themnot to look up at the queue outside. You’ve got to concentrate on the person in front of you. Theymight only come in once a year, but if wemake their experience pleasurable, they will keep on coming back.” It’s an approach that works, with the shop attracting a wide demographic of regulars, including a teenager who pops inweekly to spend his pocket money on cheese. “I think people are fed upwith the large multiples holding sway,” Nick thinks. “They’ve realised if they go into an indie, they’re keeping their money in the area and getting better quality and service. “Yes, it will be slightlymore expensive, but they’re fed up of being pushed around in a supermarket. I think they also realise, if they don’t use the high street, they’ll lose it, and that’s so important.” specialityfoodmagazine.com 17