Speciality Food - October 2025

CHEESE UNCUT New retail perspectives from industry experts Mobile cheesemonger opens first bricks and mortar shop Luke Maslen, founder of The Cheese Connection, is thrilled to have opened his first shop, at WappingWharf in Bristol. Open seven days a week at Cargo 2, the brand initially launched as a food truck selling cheese in 2022, with Luke dedicating the last three years to introducing cheesemakers’ stories and products to customers via markets, festivals and pop-ups around the city. In his new, permanent location, Luke will be able to further grow these connections, while reaching evenmore cheese lovers fromBristol and beyond. The shop’s core range focuses on the best of the South-West, including products fromWestcombe, White Lake Cheese and Bath Soft Cheese Co, branching out to represent cheeses from the rest of the UK and Ireland, as well as gems fromEurope. And the shelves are lined with ambient goods sourced from as many local brands as possible, fromSpiegel & Peach to Easton Chilli. In addition to cheese sales, customers will be able to swing by for cheese platters, drinks, pre-dinner aperitivos, and ‘date packs’ to take away. “We’re lucky to have so many incredible cheesemakers here in the UK, supported by an enthusiastic and growing clan of artisan cheese fans,” Luke says. “It’s beenmy privilege to help connect these two communities as a mobile monger – over cheeseboards, cheesy street food and lots of storytelling. The new shop is the next step in our journey, and we can’t wait to start serving up some of the very best handmade artisan cheese on the harbourside.” Meet The Crafty Herd Ilchester Cheese Co, one of the UK’s leading blended cheese manufacturers, has announced the expansion of its branded offering, launching The Crafty Herd. Injecting a bit of fun and attitude into its offerings, the maker says The Crafty Herd is on a mission to bring a fresh approach to flavoured cheese, with innovative flavour profiles designed to pack a punch. The initial launch will be over the festive period, promoting The Crafty Herd Advent Calendar, featuring 13 original blends including Wensleydale with toffee, maple and caramel biscuit, with chocolate & orange, sriracha & honey, and apple, sage & onion. Designed to be displayed in the fridge door, each calendar features 25 windows, and can be split in half once the first 12 days have been opened. A QR code will allow consumers to pick their favourite flavours, informing the brand’s future NPD. Ilchester Cheese Co managing director, James Catchpole, said, “We are incredibly proud of The Crafty Herd. The brand is original, bold and adventurous. Loyal consumers (of flavoured cheese) are on the lookout for more interesting and innovative flavours, and we know that people who buy less often are more concerned about how to use them so as not to have waste. This new brand can really deliver against these needs in a relevant and exciting way.” Popular Scottish cheeses back in production There was sadness within the cheese community at the beginning of the year, when Pierre Leger of Strathearn Cheese announced he was halting production and closing, citing rising costs and the inability to find suitable premises for a much-needed expansion programme. This left cheesemongers and customers at a loss, withmultiple award-winning varieties no longer available. However, Speciality Food is delighted to report that two of the maker’s most revered cheeses – soft, lactic, wild garlic infused Lady Mary, and whisky-washed Strathearn –will be gracing counters once more from 2026, thanks to the passion of young cheesemaker Ben Hodgson, who took over Strathearn Cheese this spring. The ambitious 25-year-old entrepreneur is already in production withWee Comrie –made with locally sourced ingredients – and is committed to crafting all the cheeses with an eye on reducing carbon emissions, using 100% Scottishmilk to reduce foodmiles, and sticking to traditional methods, fromhand- ladling curds to hand-turning each batch of cheese. “My dreamhas always been to create a cheese that fully resonates with the British palate,” Ben explains. “We’re not just making cheese, we’re creating a culinary experience, yet also an everyday essential most households can’t live without. I don’t think there are many people my age with a passion for cheesemaking, but it shows the multi-generational appeal of the simple cheese.” Ben adds that the feedback so far for Wee Comrie has been “phenomenal”, and says he’s keen to get cracking on Lady Mary and Strathearn, with a strong appetite from customers for both cheeses to make a return. “Our first batch of Lady Mary will be ready soon. This cheese has a really faithful following, and I hope it will attract lots of new customers when it goes on sale.” New blue sheep’s milk cheese launches White Lake Cheese has completed its trio of blue cheeses, launching Shepton Blewe. Made using Somerset sheep’s milk, and already proving popular at markets, the cheese has a mild, sweet flavour, and subtle salty edge, with a smooth, firm, slightly crumbly texture that makes it ideal for cooking. White Lake Cheese founder, Roger Longman, says, “I’ve wanted to create blue cheeses for a long time now as there aren’t many West Country blue cheeses on the market. And nowwe’ve created three in one go! Each has its own merits, and we’re delighted to now be able to offer this selection of blue cheeses for our customers.” specialityfoodmagazine.com