7 of the best cheesemongers in East Anglia

From the fertile Fens to the Norfolk Broads, East Anglia is often described as ‘flat’. But that belies its beauty. This is, after all, the land of big skies, dramatic, golden beaches that stretch for miles, and Constable Country – the Area of Outstanding Natural Beauty that inspired 18th-century painter John Constable, born in East Bergholt, Suffolk.

Encompassing Cambridgeshire, Norfolk, Suffolk and swathes of Essex, and home to cathedral cities Norwich, Ely and Bury St Edmunds, the county has a lot to offer for foodies, too – including these wonderful cheese shops, from high-street heroes to tucked-away, follow your nose to find them, gems.

Here’s our pick of seven of the very best cheese shops in East Anglia.

Friday Street Farm Shop, Farnham

Friday Street Farm opened in the 70s, starting off with a small barn and quickly developing into the large operation you see today. The farm shop is located in Farnham, Suffolk, close to the popular, chic seaside town, Aldeburgh.

Now being run by the founders’ son James, with over 100 years of farming experience the Blyth family have developed Friday Street Farm in a way that means their passion for producing quality local food their connection with the land can be shared with a far wider community. Today, the site includes a butchery, deli, café (with new drive-thru), pick-your-own (in season) and the county’s only cheese room.

Here, the deli team can offer an experience like no other. Cheeses are displayed by style (locally made ones at the forefront) and kept whole, so customers can appreciate them in all their beauty. A cutting area in the room means visitors can chat and sample cheese right in the heart of the operation, before having just what they need cut to order on the block in front of them.

Cheese and Bees, King’s Lynn

At the time of taking on this existing business, owner Peter Pooley knew very little about the cheese world or what it would take to work in retail, but he took the change of pace in his stride, and says he is loving being part of what is such an inclusive, friendly industry. “I find it all so fascinating too. There’s such a culture around cheese throughout history, and then there’s the science – minor changes can make a dramatic difference. All these things resonated with me from the start. I was hooked!” 

Cheese and Bees has become a destination shop – for its immense range (around 130 changing cheeses at any time), and for the knowledge and sheer enthusiasm Peter imparts from behind the counter. 

“What was very apparent from the start,” he adds of his venture into retail, “is people don’t know what goes into some of the products they buy. I wanted to have a huge stock list so we could be a destination to try lots of cheeses, to draw customers in, so I can share what real, artisan cheese is with them. We can open their eyes without being too preachy about it.” Regular tastings and talks allow Peter to connect further with customers. 

Keeping on top of ‘the new’ is a key strategy for Peter, who is always being asked about what’s trending, what’s rare or limited edition, or made in small batches. “People want to try cheeses from very small artisan producers,” he continues. “They don’t want something they can find in the supermarket, and they’re getting more adventurous. Because we have such a good selection, we can deliver that experience for them.” 

He adds that, in a way, what’s available in the shop isn’t just led by the seasons and cheesemakers, but by the customers, who can put in suggestions and ideas – most of which he’ll follow up. This allows him to curate a counter that truly has something for everyone, from the expected to the unusual. That’s the fun and great joy of being a cheesemonger, he smiles. 

Jarrolds

, Norwich

With a history spanning over 250 years – more than 200 situated in Norwich – Jarrolds is an icon of the Norfolk retail scene. While the store houses a range of departments including fashion, home and lifestyle, its food offering has made it a true destination for local and visiting food lovers.  

“In 2022 we took on a large project to develop our food hall, located on our Lower Ground Floor,” begins Jarrolds’ marketing manager. As well as showcasing an eclectic range of food and drink from the local area and beyond – including a stand-out Italian ambient selection – the site boasts a specially equipped Cheese Room.  

“The Cheese Room is dedicated to artisanal, handmade cheeses,” she continues, “and features an aged-to-perfection array of local as well as further afield cheeses.” To guide cheese lovers on their quest to find the perfect cheese for any occasion, “knowledgeable experts are always on-hand to offer advice and tips for the perfect cheeseboard.” 

Customer service is the name of the game at Jarrolds, and The Cheese Room is custom-built to delight customers – to turn the shopping experience into an event in itself. “A customer comes in looking for a treat for a Friday night or something to wow their dinner party guests, for example, and they can talk to our cheese connoisseurs and come away having had a wonderful bespoke experience which only adds to the enjoyment of the items.”

The Cheese Hole, Bury St Edmunds

When husband and wife team Francisco and Sabina Perello spent seven years researching and learning about cheese before setting up The Cheese Hole in Bury St Edmunds.

Thankfully, there are plenty of cheese lovers in the local area keen to flock to shop to gain the benefits of their experience. All are looking for clear quality and provenance, while many have gluten, lactose or cow’s milk intolerances and are glad of the shop’s wide range of products which are suitable for them.  

“We take time to study the cheeses we offer so we can confidently share the stories of them and their producers,” explains Francisco. “Customers want to be informed about what they are eating these days, and we very much enjoy helping them to feel connected to the cheese and its origins.” Sharing their knowledge with customers has paid off. “We now have many regulars who will ask for cheeses which may have been obscure before we opened,” and the team are often asked to add “something else you know I’ll like” to their purchases.  

Customers asking for a surprise addition know they’re in safe hands. “Our commitment to quality, by ensuring that our sourcing of cheese is only from the most reputable producers – emphasising quality of quantity – sets us apart,” says Francisco. “We want our customers to have a delightful experience as they savour cheeses at their peak.” 

The Cambridge Cheese Company, Cambridge

Jacky and Paul Sutton-Adam know more than a thing or two about cheese. After all, they’ve had three decades to learn the tricks of the trade since opening the doors to The Cambridge Cheese Company in 1994.  

The idea for the shop, explains Jacky, was to “do cheese, and do it well”, in the style of a European food seller. “In France you buy meat from the boucherie, bread from the boulangerie, cheese from the fromagerie. That vision of just being able to focus on one thing appealed to us.” 

The 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. 

Today it 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!”  

Everybody who sets foot in The Cambridge Cheese Company 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 them find the perfect cheese.”

The Norfolk Deli, Hunstanton

Owners Mark and Rosie opened their deli in January 2014, after having what could be described as wide-ranging careers, including acting, midwifery, managing a food hall and more than 30 years in IT sales and marketing. 

Situated in a small Victorian seaside town in Norfolk, the deli specialises in local produce. “Our focus is on Norfolk products which naturally includes Norfolk cheeses”, Mark says. “We of course offer a lot more than just Norfolk cheese and we sell a lot more than just cheese. I like to say that as a business we are more of a deli than we are a cheesemonger, but on the flipside, we are much more of a cheesemonger than a deli. We bridge that void which sometimes exists between one and the other. Not many cheesemongers, for example, have an alcohol licence, and not many delis typically stock approximately 100 different cheeses at any one time either. 

“When customers visit our shop, not only can they source some amazing cheeses, but they can also add into their shopping basket, a local wine, or local beers, locally made chutneys, bread, and crackers. But without a doubt, in comparison to so many cheese retailers in the country, our stock of Norfolk cheeses from people like Catherine Temple of Mrs Temple’s cheeses, Arthur Betts from Ferndale Dairies or Jonathan and Dulcie Crickmore at Fen Farm shows our passion for Norfolk produce.”

Victoria’s Cheese, Ely

Victoria Dunthorne still feels like she has to pinch herself when she arrives each day at her eponymous cheese shop, nestled into an ancient, historic crypted building in Ely. 

“You know when people say, ‘do something you love and you’ll never work a day in your life?’, I never used to believe that, but now I get it. I absolutely get it,” she says.

Being a Grade I listed building of special interest, there were limits as to what could be achieved when conjuring the idea for Victoria’s Cheese (opened in 2025) but customers are loving the look, which she describes as “ecclesiastical meets 70s caravan”. Ambient goods are neatly arranged in antique cabinets, while pops of colour shine through in soft furnishings. It’s a look that, Victoria says, stops customers in their tracks, before they queue up at the 3m-long cheese counter. 

Other than a few star Continental cheeses like scooping Gorgonzola and Alp Blossom, Victoria staunchly sticks to selling British.

They may be only two in number, but the tasting tables at Victoria’s Cheese, where customers can sit and enjoy mini taster plates, or cheeseboards, have proved an important part of the selling experience. “We change the cheeses every day or every two days and the pickles might change two or three times a day,” Victoria explains. “We like to include some unusual things people wouldn’t normally think of, like strawberry crisps with a really nice soft cheese.”