Speciality Food Inspirational Cheese Retailers 2025

specialityfoodmagazine.com 47 Revisited WE TALK TO OUR CUSTOMERS ABOUT WHAT THEYWANT, AND HOWWE CANMAKE THAT HAPPEN A winner with customers this year has been Feltham’s Farm’s cheese, Lucky Marcel, says George. “This little cheese can develop into a completely different but still beautiful cheese in the space of a week, going from a fresh, lactic cheese, into an oozing puddle of loud and bold flavour.” A FIRM FAVOURITE Losing his job at a local butchers was just the life change George Hammond needed to realise a long-held dream – opening his own shop. With years of experience in the food and drink industry under his belt, bags of enthusiasm, and a healthy dose of ambition, he founded Georgonzola in Clitheroe, Lancashire, and hasn’t looked back since, delighting customers with his sheer passion and love for cheese (and other good things to eat). In a relatively short space of time, George has become known for championing British cheeses especially, and for conjuring up imaginative pairings for his favourites, from York’s Bullion chocolate, to a touch of mango or pineapple pickle. Business in the last 12 months has been, he says, “interesting”, as he’s watched people’s spending habits evolve. “It definitely feels as though people are buying little and often, rather than big baskets less often,” George explains. “So, a little bit of something really special, rather than a large quantity of lesser quality produce.” Having added tables and chairs to the shop, creating a nice environment for customers to sit and enjoy nibbles over a glass of wine or draught beer, George adds that the past year has seen events take off, with ambitions to host one tasting each month. “We have now run about six cheese and wine events, with three more in the calendar. We have also run two cheese and honey events - one at the start of the season, and one at the end of it - showing the difference between spring honey and autumnal honey. This shows how what the bees are eating really affects the taste and texture.” It’s these events which really allow George to flex his culinary and flavour knowledge, helping his customers to get the very best out of the cheeses they buy. He prides himself on excellent, personable service, getting to know regulars, and learning what they need and want, to ensure his offering continues to satisfy their demands for the familiar, while exposing them to ‘newness’ on a regular basis. He adds that they trust his judgement. “I don’t often offer them something to try that is a true wildcard!” Variety and diversity are two of his key words. “We swap and change our selection around almost weekly, with some core cheeses always being present. We talk to our customers about what they want, and how we can make that happen. We don’t quite understand having a counter with limited space, but filling it all with a similar style of cheese.” Georgonzola