Speciality Food Inspirational Cheese Retailers 2025

46 @specialityfood We often talk about passion when describing the role of a cheesemonger. You can’t sell cheese without a fundamental love for and appreciation of the product. Many in the industry say they’d never worked in food and drink before - they were simply following their hearts. And Steve and CarolineWard are a case in point. The couple (who celebrate 15 years of their shop, St Giles Cheese, in Northampton this year), were inspired to set up their own business following an enlightening trip to France, which led themon a 12-week adventure, opening the store on a shoestring budget, and learning on the job. Clearly, with a decade-and-a-half under their belts, it was the right move, and the couple say they’re proud to serve their community, wheremany of the regulars have become friends. The last 12 months have been, as for many others, a bit tricky, says Caroline, who explains footfall in the town has been down, largely because of ongoing building work. But they remain positive, and are buoyed by the energy of customers, who return time and time again to see what’s new in the counter – most recently Isle of Wight Blue, and Spanish Vega. “Their cheese with black garlic has been flying out,” Caroline reveals, adding that her own favourite over the past year has been aged Mimolette. “It’s hard, nutty and caramelly. The kind of cheese you love, forget about for a little while, then try again, thinking ‘why haven’t I been eating this more often?’” Attention to detail, knowing their products, and learning what shoppers really want, has led to St Giles Cheese EVERY TIME SOMEONEWALKS THROUGHTHEDOORANDTELLSUSHOW PLEASEDTHEY ARE THATWEAREHERE, ORTHATWEARE STILLHERE, THAT’SA GREATBOOST, BUTALSO CONFIRMATIONTHATWE’REDOING ITRIGHT garnering a great reputation and solid fan base, from teens to octogenarians, and cheese ‘newcomers’ to aficionados. All are welcomed heartily, something that’s intrinsic to the experience, says Steve. “It’s surprising howmany shops you can walk in and not get a simple ‘hello’.” He adds that the purpose of an indie is to boost customer confidence ... to give them an experience. Every time they receive a bit of praise, he says, “it’s a great boost to a fragile ego, but also a confirmation that we’re doing it right”. Revisited St Giles Cheese For Caroline, there are a few things independent cheesemongers need to do to stay ahead of supermarkets. “Stick to your guns. Keep it interesting. And get to know your customers. We know the people who come in, and if we’ve got a new cheese they might like, we always ask if they want to try it. Knowing their tastes can help you find them a cheese they probably wouldn’t usually go for.” WHAT MAKES A GREAT INDIE?