22 of the best cheesemongers in the North of England

Known for a rich cheese-making history, the North of England is home to numerous cracking cheeses, from Wensleydale to Cheshire cheese and crumbly Lancashire too.

And if you’re travelling in the north of England, you’re spoilt for choice when it comes to finding a proper cheesemonger. With cheese shops and curd nerds aplenty, Speciality Food has listed 22 of the very best below.

The Courtyard Dairy, Austwick near Settle

 
Andy and Kathy Swinscoe’s shop in Yorkshire is just tremendous – so good, in fact, it was named Cheesemonger of the Year at the 2025 World Cheese Awards. 

A trip here really is an experience, from meeting the friendly cow in the car park, to stepping over the threshold into the store, where the long counter is laden to the hilt with whole cheeses. 

The team make it fun, bringing samples down the line when it’s busy, encouraging engagement. And when it’s your turn to buy, they take their time with you, making sure you leave with cheeses you’ll love, and memories of buying cheese to cherish. 

Andy has absolutely bags of knowledge about the making, maturing and service of cheese, and works closely with producers to curate the countertop, helping to give lesser-known cheesemakers a platform. 

What the shop sells reflects the best of the UK, but with a leaning to the North. There aren’t many places where you’ll find Stonebeck, Yoredale Blue and Summer Field Alpine all in one spot. 

Cheese is king here, so accompaniments (from chutneys and pickles to fruit cake and crackers) are chosen to go well with most varieties. 

While you’re there, visit the cheese museum, tuck into pizza in RIND restaurant, or book in advance for a cheesemaking course. It’s a cheese lover’s dream. 

Godfrey C Williams & Son, Sandbach

While independents across the UK strive – and succeed – in establishing a family feel to their shops, for Cheshire-based Godfrey C Williams & Son it’s an integral part of the business’s framework. The company was established in 1875 by Thomas Williams, who collected local farmhouse cheeses to sell in the shop; his son Griffith later took the helm before his own son, Godfrey, opened his eponymous shop in 1957. 

Local food and drink producers have long been championed at the shop, and customers have always been treated like an extension of its founding family, but current project manager – and great, great grandson of Thomas Williams – Daniel Williams says that the role of family goes even deeper than that. “Family is central to our beginnings, our story, and our future,” he says. “It’s key in decision-making, a source of knowledge and advice, and as a support network.” 

The team makes a special effort to forge relationships – “forget trade fairs or sales calls, some of the best conversations about cheese and the industry can be had in the kitchen of a cheesemaker’s farmhouse” – and is proud to have maintained relationships which have lasted for decades, with some transcending generations.

The business proudly advocates for British cheeses, alongside fine examples of Continental varieties, and has one of the largest collections of British wines in the North of England, as well as everything you need to create a grazing table or cheeseboard.

George & Joseph Cheesemongers, Leeds

George & Joseph is supported by a wealth of loyal customers who praise the team for its cheese knowledge and insight as well as the role that the shop’s events – in person and, online – have in bringing the community together. 

These include running the G& J Cheese School in partnership with the Academy of Cheese and hosting public and private tastings.

As well as selling fantastic cheeses and accompaniments in store, George & Joseph delivers to cheese lovers across the UK, operates as a wholesaler, and is known for its wedding cheese cakes and monthly cheese boxes.

Love Cheese, York

Former manager Jordan Thomson bought Love Cheese from its previous owners in 2020.

Love Cheese is a veritable empire in the area, boasting a cheesemonger and two cheese and wine bars (charmingly named the Speakcheesey. 

“We offer a larger range than most other cheesemongers our size, this is due to having multiple outlets for the cheese (the shop, the website, the Speakcheesey, virtual events etc) so we can get through the produce whilst it is fresh and not worry too much about being over stocked,” explains Jordan. 

Plus, the experience between all three outlets has proven pretty seamless – a boon for Jordan and customers alike. “Having all of the outlets means that customers can sit in, have a cheeseboard and a glass of wine. Then when it is time to leave, they are essentially exiting through the gift shop where they take lots more cheese home too. Most importantly, we are all a friendly bunch who are just happy to have a chat and a good time.” 

Cartmel Cheeses, Cartmel

As you’d imagine from a business originally co-founded by a cheesemaker – Martin Gott of what was St James Cheese – the focus at Cartmel Cheeses is well and truly on selling cheese at its very best. The shop is now run by Ian and Steph Robinson, father and sister of Nicola Robinson, who continues to make cheeses on the Holker Estate as Raven Tree Cheese, following Martin’s move to the Middle East.

“We pride ourselves on sourcing what we believe to be the best farmhouse cheeses,” says Steph. “We deal directly with each cheesemaker and look after each cheese to ensure we show off the hard work and love that goes into making each cheese. All our cheeses are handmade, and the milk mainly comes from the farmers’ own herd or flock. 

“Each cheese can vary throughout the year due to what the animals are grazing on, or the time of the year.” Keeping customers happy and well fed with the best cheeses in their prime is of paramount importance to the team. “We like to change some of the cheeses on the counter from time to time, to make sure all our customers always have something new and interesting to try.” 

Chorlton Cheesemongers, Manchester

While food businesses across Britain have made efforts to boost their sustainability credentials, few have done so with such a running jump as Manchester’s Chorlton Cheesemongers. Having opened in April 2020, just as lockdown took hold in the UK, the retailer hit the ground running. The team’s main focus when it comes to sustainability is in sourcing considerately. By working only with small cheesemakers, they can have confidence and often first-hand experience of the animal welfare and land and soil management credentials of the produce they sell. Owner Chris Hallam is passionate about making sure that none of the products on Chorlton Cheesemongers’ shelves are sourced from farms that use intensive farming or mass production practices; instead, ethical, sustainable farming is at the heart of each of the shop’s suppliers. 

As well as making sure that the businesses feeding into Chorlton Cheesemongers are sustainably minded, Chris and the team have put in a number of processes with their suppliers and landlord which minimise its impact on the environment, too – what’s more, they plan to continue to make such changes as time rolls on. 

The Cheese Hamlet, Didsbury

While many independent food businesses are family-run, not nearly as many can claim to have created a bona fide family feel for customers, staff and suppliers alike. 

But that’s just what The Cheese Hamlet offers in droves. Opened in Didsbury, a “fashionable Manchester suburb” in 1972 by the father of current owner John Axon – who has run the business for the past three decades – the shop has been a “real family labour of love,” John explains. “Three generations of the family are still regularly involved, and we all enjoy sharing our passion for cheese and fine foods.” 

As well as being ever-present within the community it supports, The Cheese Hamlet ensures that it is welcoming to customers of all tastes and budgets. 

“Our range of cheeses vary from the traditional mature block Cheddars at the economical end of the price structure through to higher end cheeses such as Ossau Iraty, Beaufort and Valencay (to name a few) for the more discerning cheese buyers. Having such a wide array of cheeses allows us to appeal to multiple demographics of customers.” 

The Cheeseboard of Harrogate, Harrogate

Gemma Ackroyd and her team love creating at warm environment at The Cheeseboard of Harrogate. Gemma’s ethos is “happy shop, happy customers”, with passion being a common thread shared by all the staff, who have worked together to cultivate a welcoming atmosphere – “nothing is too much trouble”.

The team has built friendships rather than transactional relationships over four decades. “Many of our customers have become friends, and that’s a really special relationship,” adds Gemma.

Home to more than 200 speciality cheeses, The Cheeseboard’s visitors could easily be overwhelmed by choice, but Gemma and her team make certain that products are approachable for newcomers and cheese experts alike. 

“We try to stock whatever is the demand of the customer, as well as tempting our customers with cheeses they have never tried before,” she explains. 

Questions and tasters are encouraged. “We offer samples, which is key to selling, but also have a knowledge of where the artisan cheeses are produced, who produces them and what they taste like,” Gemma adds. “We like to be able to chat to our customers and recommend alternatives if something isn’t in stock,” Gemma says. 

grate, Newcastle

For founder Moz Murphy, the inspiration behind opening grate was to plug a gap she saw in the city; to provide great service alongside excellent cheese from Britain and Europe. “I opened the cheese shop that I wanted as a customer as I felt Newcastle was missing out,” she begins.  

Far from being a deli with a complementary cheese counter, grate is “first and foremost a cheesemonger,” says Moz. “We champion British and Irish cheese first, with some continental cheeses thrown in for good measure.” While the shop also sells locally made chutneys and pickles, crackers and oatcakes, and bread from local bakers at weekends, cheese has long been and will continue to be Moz’s focus.  

“Lots of people have suggested diversifying into more of a deli, selling charcuterie and oils etc; we have dabbled in some charcuterie from time to time but ultimately my background is in cheese and that’s my passion.” 

As well as supporting her wider community, Moz is particularly proud of the network she and her team have built and maintained closer to home. “We’ve built a great little community feel in our shop and it’s lovely to be a part of,” she says. 

Georgonzola, Clitheroe

After years of experience in the food and drink sphere, George Hammond opened his own cheese emporium – Georgonzola – after losing his job at a local market butchers. “I decided that losing that job was the ‘hint’ I needed to launch Georgonzola,” he says. George prides himself on the knowledge and passion shown behind the counter, as well as the customer focus and personalised service provided. “From remembering what the customer bought the last time they were in, to recommending a specific cheese to go with the drinks they have picked up in the past. Sometimes we will also contact specific customers when one of their favourite products comes back into season.”

“Since opening, the brand-loyal customers have become a bit more flexible with what they are willing to try,” adds George. “I think this is due to learning what I am about, and that I don’t often offer them something to try that is a true wildcard.” One customer had been exclusively buying Colston Bassett Stilton, Baron Bigod and Tasty Lancashire, but George opened their eyes and palate – Mayfield by Alsop and Walker, a recent discovery, is now one of their favourite cheeses and George makes them aware when it arrives in the counter. 

Birkdale Cheese Co, Birkdale

For John Clarke and Mark Moss, who took on the running of Birkdale Cheese – a business which had been servicing local cheese lovers for decades – it was important to offer customers a wider variety of options than that they previously enjoyed. “Birkdale village has had a speciality cheesemonger for 45 years and has always focused on offering a wide range of the very best British and Continental cheeses available, begins Mark. “We took over the business in May 2021 with the aim of not only continuing to provide high quality cheese, but to expand the shop’s offering of exciting deli products – including pate, rillettes, charcuterie and fine wines.”  

It is this wide variety of products which sets Birkdale Cheese apart from other businesses. “With over 150 cheeses there really is something for every palate. Plus, we are totally focused on the customer experience – so many people are intrigued by cheese but are frightened to brand out and try something new,” he begins. “Customers are free to try any cheese from the counter, and the ‘try before you buy’ concept builds trust and allows us to build relationships with our customers.” 

Another stand-out move has been the creation of four cheeses made locally that carry the business’s name: Birkdale Cheddar; Birkdale Cheddar Smoked; Birkdale Cheddar infused with Chilli & Lime; and Birkdale Blue, a rich cave-aged blue.  

Crosby Cheese & Charcuterie, Crosby

Crosby Cheese & Charcuterie founder, Lee Zeverona, has dreamt of cheese his whole life. While his friends made a beeline to supermarket sweetie aisles in the mid-80s and early 90s, instead he says he was drawn to the cheese selection. “I was always on the lookout for different, strange ones – something a bit different. I always wanted to try them,” he smiles. 

“What I wanted to create had to be a small local shop, serving the local community,” Lee says of his vision for the business. “I just felt like I had to provide cheeses for this community, who hadn’t really had access to speciality cheeses before. I could get people here eating more cheese, discovering and learning about different cheeses and gaining more knowledge, rather than going to a supermarket to buy something more generic. It all comes from my love of cheese.” 

Between 80 and 90 varieties sit in the counter. “It can be a little overwhelming, seeing that many cheeses as soon as you come in, but if you’re unsure, you can try before you buy,” Lee says. “And we’ve always got a good stock of charcuterie items, condiments, crackers, wines and beers.” 

Supporting British factors highly here, with 60% of cheeses from the UK – the other 40% being Continental ‘must-haves’ everyone expects to see when they walk into a cheesemongers. 

The Cheese Shop, Morpeth

You cannot fail to miss The Cheese Shop in Morpeth. The store’s dandelion yellow frontage is a beacon, attracting in both locals and tourists alike – many of whom are inevitably drawn in by the irresistible smell of cheese. 

Founded 35 years ago, the business has been a familiar fixture in the town for a couple of generations now, gaining many regular, loyal customers. And as of last summer it’s in the hands of Danielle Cameron, who took over the reins from John and Shiela Holyoak as they retired after just over a decade at the helm. 

Absolutely key to getting the new version of The Cheese Shop off the ground, says Danielle, has been working alongside the existing staff, who have remained with her. “Most of them have been here for a few years now and if they weren’t here to teach me, I’d be lost. It was also nice that the old owners stayed on for two weeks to help us transition. I’ve already learnt so much,” she adds. 

In addition to handing out samples of cheese (something that hadn’t happened in the shop for quite some time), Danielle says she’s ringing the changes within the business by ensuring the staple cheeses (ones that sell regularly like Montagnolo and Black Bomber) are supported by regularly changing new stock, so the variety of 80 to 100 types always has something different for customers to try. 

“The stock has been the same for quite a while, so it’s nice to have new things,” Danielle says. “Customers are liking sampling flavours of Snowdonia Cheese they haven’t been able to buy here before, like Amber Mist, Rock Star and Bouncing Berry.” 

The shop’s cheese counter is split between European and British (from Le Gruyére to Stilton), but there is also a skew towards local makes to target this market. “The main ones we have are from Northumberland Cheese Company. That’s only 15 minutes up the road from us. And we have lots of cheeses from Yorkshire, including Harrogate Blue and Yorkshire Blue too.” 

Enhancing the local offering further are butter and eggs sourced nearby, Northern honey, and regionally sourced chutneys, as well as plum bread from Whitby. 

The Cheese Shop, Nantwich

“People love cheese in this area – cheese runs through their veins more than blood,” Nick Birchall, co-founder of The Cheese Shop in Nantwich chuckles. 

With cheesemaking stretching back centuries in Cheshire, everyone knows someone, or has someone within their family, who’s worked in the county’s dairy industry – it’s a topic locals take very seriously indeed. 

Nick himself has fostered a love of cheese from a young age, coming from generations of cheesemakers, and he wears this affection proudly on his sleeve at the business he founded with his partner Chris Hogan early in 2020. Those visiting The Cheese Shop are guaranteed two things; one, an awe-inspiring display both in the counter and through the impressive glass wall; and two, that they will be met with warmth, friendliness and exuberance by both Nick and Chris, who adore chatting cheese, and providing what they call “good old-fashioned service”. 

As well as attracting self-professed foodies, Nick says he and Chris are delighted to help educate locals and visitors on the topic of cheese. Often those conversations are first sparked when people experience a glance through the glass wall to their cheese storage room for the first time. “We get so many ‘wows’ and people asking us what’s in there,” Nick smiles. 

The counter at The Cheese Room firstly champions products from the North and the rest of Britain, before foraying off to foreign climes, with 120 to 130 usually on display, until Christmas when that number almost doubles.

Nick is the first to admit he’s a talker, but that’s part of the appeal of a visit to The Cheese Shop, he thinks. “People like to come and talk, but we also like to listen, and to tell them about the cheeses. It’s very personal service. A lot of people we’ve got to know through the shop, so we’ll ask how they’re getting on, or how their family are.” 

It’s an approach that works, with the shop attracting a wide demographic of regulars, from a teenager who pops in weekly to spend his pocket money on cheese, to young married couples, through to those in their 80s and 90s. 

Farmer Copleys, Pontefract

Running a successful shop takes a great deal of time, passion and dedication – and these are just a handful of the sparkling qualities on display at Farmer Copleys, run by Rob and Heather Copley. 

While the farm is home to pick-your-own events, a café and even glamping sites, the deli counter is at the beating heart of the operation – for the team and customers alike. 

The customer’s cheese journey begins with the shop’s Queen of Cheese, Debbie, who is responsible for selecting a range of local, British and Continental cheeses. 

While Heather assists, she admits, “What Debbie doesn’t know about cheese really isn’t worth knowing.” The new and improved deli counter (opened in 2021) gives the team greater opportunities for interaction with customers, meaning more chances to drive sales of local favourites. One of the deli’s bestsellers is Shepherds Purse’s Yorkshire Blue, produced in Thirsk using milk from Yorkshire cows that graze just two miles away from the creamery. “With its creamy, lasting taste profile and smooth and buttery texture, it’s popular all year round,” Heather says. 

The team also champions quality artisan cheeses from around the length and breadth of the UK. Pitchfork Cheddar, made by Trethowan Brothers, is a favourite in the Copley household as well as at the farm shop’s deli counter, thanks as much to its great taste as its name, which appeals to the countryside loving community. “The name coupled with the trust that customers have in us and our selection means it is growing rapidly in popularity.” 

Mainsgill Farm Shop, Richmond

Cheese is an important part of the experience at Mainsgill, with a wrap-around display showcasing the shop’s varieties, created as part of major investment and redevelopment a few years ago. From the friendly staff manning the counter, to the cutting area, where a personalised service is offered, buying cheese here is a treat, with the team catering both to customers who know what they want, and those in ‘exploration mode’.

Pre-packed cheeses and cheese truckles are displayed in easy grab-and-go formats. “Customers can see the price, they can pick it up, and the variety is really, really good,” says Maria Henshaw, who runs the farm shop with husband Andrew.

The past two decades have brought big changes for the shop. When it originally opened in 2001, only local, English cheeses were sold, but today, the counter has expanded to include many different British and Continental varieties. “We listen to our customers and what they’re interested in, and we follow suit,” Maria adds.

As well as a vast and varied selection, Mainsgill offers a huge library of knowledge about each producer. The team hosts cheese tastings on-site with artisans from far and wide, giving customers a chance to taste and explore the stories behind the products. 

Lewis & Cooper, Northallerton

Founded more than 100 years ago in the quintessential North Yorkshire market town of Northallerton, Lewis & Cooper has developed into a world-renowned gourmet food shop, recognised far and wide for its local delicacies and fine foods. Over the decades, the shop has even garnered a reputation as the ‘Fortnum & Mason of the North’. 

Today, the shop continues to operate at the same site where George Lewis and Binks Cooper first put their stake in the ground. While Lewis & Cooper’s operations are vast – including a 300-strong cheese offering.

Championing each and every cheesemaker behind these artisan products is a key part of the business, with the team feeling it’s a privilege to tell the stories of the makers. 

As well as stocking traditional favourites in its core range, Lewis & Cooper adds guest cheeses into its huge offering as they become available and the team discovers them. This ever-changing array provides excitement for customers and staff alike. 

Knowles Green Wine & Cheese, Bollington

Many dream of holding a place in the fine food retail industry – who wouldn’t love to share their passion for cheese with like-minded foodies? – yet for a large proportion, this dream remains unrealised. 

Thankfully for Bollington locals Dagmara Sztompka and Mark Dent, they turned a long-held dream of working in the cheese and wine business into a reality in 2021 in the shape of Knowles Green.

“A unique twist on the corner store; Knowles Green is a shop brimming with fresh cheese, provisions, and a robust selection of wines from small producers offered by the glass to enjoy after work or on a Saturday afternoon while you shop,” explains Mark. 

Mark and Dagmara take their position as educators seriously, being sure not to rush their clientele when they’re pondering a purchase. “We encourage our customers to try before they buy, guiding them through a range of British regional classics and Continental essentials. 

“One of the biggest challenges for Knowles Green is to keep on the pulse with the current trends,” explains Mark. “We are constantly reviewing our range and sourcing new products to stay fresh and interesting. Keeping our customers interests heightened is key to our development.” 

Hinchliffe’s Farm Shop, Huddersfield

For a business that lays claim to the title of Britain’s oldest farm shop, Hinchliffe’s has a long and noteworthy history. From the farm’s earliest days, when Allen and Betsy Hinchliffe would deliver eggs locally in a horse and cart, to the business as it stands today, freshly rebuilt in 2019 and complete with an in-house butchery and bakery, restaurant, farm fresh eggs, and, of course, a well-stocked deli counter. 

Customers are often drawn towards local cheeses, and staff are more than happy to share their vast knowledge about local varieties. 

As a farm shop, it’s no surprise that Hinchliffe’s puts a strong emphasis on Yorkshire cheeses. “The whole ethos of the farm shop for us is to try and showcase as much that is homemade or local as possible,” partner Simon Hirst says. But the team can certainly appreciate the strengths of other cheesemaking nations across Continental Europe. 

Indeed, these tend to be the most popular options among customers. “There’s always a market for a Brie de Meaux or Le Gruyère AOP, which presently there aren’t what you might call English alternatives for. They can’t all be an English or Yorkshire cheese,” he says with a laugh. “We’ve got to be as varied as possible.” 

Chatsworth Estate Farm Shop, Pilsley

Tucked in a corner of the Peak District in Derbyshire, Chatsworth Estate is a sprawling site on nearly 2,000 acres of picturesque landscape. 

In addition to its stunning location, Chatsworth Estate Farm Shop offers an enviable selection of exciting products, many of which are made by local producers. 

Stocking unique products is a point of pride, especially when it comes to the. Where many retailers have moved to pre-pack offers for cheese, the farm shop continues to maintain a large cutting counter, boasting more than 100 different types.

The team work hard to highlight suppliers from the area, as well as large UK distributors to ensure a wide range of choice, offering a regular ‘cheese of the month’, made even more special by its pairing with a speciality bread from a local artisan baker.

Welbeck Farm Shop, Worksop

Nestled in Sherwood Forest is Welbeck, one of the great traditional landed estates - home to an established artisan food community, including a bustling farm shop. The shop hosts a range of products that are made on the estate, from artisan breads and pastries to real ales brewed at the Welbeck Abbey Brewery. 

For cheese lovers, Welbeck Dairy is the star of the show. Located just five minutes away from the farm shop, it produces fresh raw milk from the estate’s herd of pedigree Holstein Friesian cows. As well as stocking the shelves of the farm shop, this also goes on to create Stichelton blue cheese, a firm favourite at the tills. 

While there is a strong cheese heritage right on the estate’s doorstep – including an on-site ageing room full of maturing wheels – the cheeses on offer at Welbeck Farm Shop extend well beyond what is produced on-site, including traditional farmhouse cheeses from the UK and Europe.

Metz Cheesemonger, Farsley

A Parisian native, Metz Cheesemonger founder Emmanuelle Metz says she has an ingrained, innate love for good food, and (more importantly) sharing good food. 

You’d think, having Gallic roots, Emmanuelle would dedicate much of her counter to French cheeses. But supporting local and being in tune with the farmers and producers around her, gives her a sense of purpose and meaning. “There is so much to say about cheese in the North,” she says.

Buying from makers who share her passion for ‘slow food’ gives Emmanuelle so much satisfaction, and a standout feature of Metz Cheesemonger is that several cheeses have been matured by Emmanuelle herself. Creating ‘signature’ cheeses is part and parcel of cheesemongery in France, and it’s something she felt very strongly should feature in the shop. She’s been making cheeses injected with local gin, washing cheeses with Yorkshire whisky, and even partnered recently with a chocolatier to cap cheese thinly with dark chocolate. “It’s such a nice thing for me – exploring, and pushing the limits,” Emmanuelle says. 

Being approachable and “breaking the fear” of visiting an independent cheese shop, is crucial too. “There is something more human,” about visiting a specialist retailer compared to a supermarket. “People care about the customers, and they can feel that.”