Speciality Food Inspirational Cheese Retailers 2025

specialityfoodmagazine.com 27 OUR TOOL OF THE TRADE IS OUR EXPERTISE, INTRODUCING THEM TO OTHER FLAVOURS AND CHEESES THEY MIGHT NOT HAVE THOUGHT ABOUT BEFORE around for granny’s old cheese recipes and trying their hand at them.” The Cambridge Cheese Shop really has seen the world of cheese change over the last 30 years – watching old makers disappear into obscurity, while new ones take their place. It’s something Jacky says she’s been reflecting on recently. One of the most notable things that’s changed is the lack of availability of rawmilk cheeses. “Covid was very cataclysmic in terms of British cheesemaking too. Hospitality had to shut overnight, and it was responsible for a third of UK cheese production. All of a sudden, all this cheese was available with nowhere to sell it.” Campaigning by public figures opened people’s eyes to British cheeses and stimulated the market for homegrown varieties, Jacky adds. Today the shop stocks more than 200 cheeses in rotation, with a ratio of 40% British to 60% continental. “People still come in and say, ‘have you got anything new I haven’t tried before?’. It’s a never- ending piece of work to keep up with that!” Amatter of taste Everybody who sets foot in The Cambridge Cheese Shop is greeted, regardless of whether they’re browsing, or actively approaching the counter, says Jacky. “Normally they come in with lots of questions – they could be looking for a cheeseboard for 30 people, or have a friend who is vegetarian and want all vegetarian cheeses. “What they want is incredibly varied, and our job is always to help themfind the perfect cheese.” Samples have a starring role to play. “We use tasting samples a lot – probably more thanmost. If there was a time BEST-SELLING CHEESES ISLE OFMULL TRADITIONAL FARMHOUSE CHEESE This moreish Cheddar- style cheese is savoury, rich and almost boozy with a hint of fruit. isleofmullcheese.co.uk BARON BIGOD An unctuous, yielding, sumptuous Brie-style cheese with earthy notes. fenfarmdairy.co.uk TRUFFLEMANCHEGO A small batch, artisanmade sheep’s milk cheese with a generous ripple of black truffle. vegasotuelamos.com andmotion study done, they would say, ‘you’re spending too much time tasting with customers’,” she jokes. The same level of care is lavished upon the 700 or so other products in store. All are trialled by the staff, so they can give informed advice to customers. Staff are also trained in how to pair cheese with other cheeses, and the art of creating a cheeseboard. Diverse demographics Cheese shops might once have been the epicurean playgrounds of gourmands, but today that’s changed dramatically, says Jacky, who is seeing lots of younger shoppers in store – likely inspired by social media, and the trend towards grazing boards and dinner parties. Her team (mostly in their 20s and 30s), have a part to play in inspiring their peers too. “They are mad keen and passionate about cheese, and up to speed on what the current tastes are. Back in the day, people couldn’t get enough of strong, punchy, sock you between the eyes flavours. But increasingly the trend amongst younger clients is towards things that are milder, more creamy, and luxurious.” That’s what draws these customers in. And this presents an opportunity, Jacky says, to show themhow multidimensional cheese can be. It’s more than soft, hard, strong or mild. “Our tool of the trade is our expertise, introducing them to other flavours and cheeses theymight not have thought about before.” This approach and building of trust ensures many newcomers to the shop remain regulars, and hopefully will continue to visit and draw upon the team’s knowledge for years to come.