Speciality Food Inspirational Cheese Retailers 2025

thought, would give her the flexibility to work around her family and childcare commitments – andwhat’smore fun thanworkingwith cheese? “It’s just up the road fromme, it was doingwell, and I thought I just had to give it a go,” she smiles. “It’s awell-loved shop too. When regular customers found out it was being sold, they panicked, thinking it would turn into something else. When they realised it was still going to be a cheese shop it was such a relief for them– it’s a very busy place.” Absolutely key to getting the new version of The Cheese Shop off the ground, says Danielle, has beenworking alongside the existing staff, who have remainedwith her. “Most of themhave been here for a fewyears nowand if they weren’t here to teachme, I’d be lost. It was also nice that the old owners stayed on for twoweeks to help us transition. I’ve already learnt somuch,” she adds. Plans for the future In addition to handing out samples of cheese (something that hadn’t happened in the shop for quite some time), Danielle says she’s ringing the changes within the business by ensuring the staple cheeses (ones that sell regularly likeMontagnolo 24 @specialityfood Y ou cannot fail tomiss The Cheese Shop inMorpeth. The store’s dandelion yellow frontage is a beacon, attracting both locals and tourists alike –many of whomare inevitably drawn in by the irresistible smell of cheese. Founded 35 years ago, the business has been a familiar fixture in the town for a couple of generations now, gaining many regular, loyal customers. And as of this summer it’s in the hands of Danielle Cameron, who took over the reins from John and Sheila Holyoak as they retired after just over a decade at the helm. Anewstart Food lover Danielle bought the shop after coming into some inheritance money. Running her own business, she LOCATION: MORPETH FOUNDED: 1990 FOUNDER: DANIELLE CAMERON (2025) The Cheese Shop The enthusiastic beginner WHATMAKES A GREAT CHEESEMONGER? “I’m still learning the ropes – so I would say learning and educating yourself all the time,” says Danielle. “But also, you do need to offer samples. The previous owners didn’t do that and it’s what sells the cheese and helps customers to make their decisions.” NORTH