4 of the best cheesemongers in Ireland, Northern Ireland and Wales

Buzzing with activity, both Irish and Welsh food and drink are hugely exciting sectors to be a part of right now. Each is flying the flag for brilliant local producers with rich stories to tell - including, increasingly, cheesemakers.

The cheese shops below representing these Celtic nations proudly champion local makers, and a visit to their shops is a chance to learn, taste and explore everything their regions have to offer.

Ireland and Northern Ireland

The Little Cheese Shop, Dingle

“Irish food has made great strides in the past few years,” says The Little Cheese Shop owner, Mark Murphy. “Our geography, climate and rich pastures here in Ireland are unique, and this allows our cheesemakers and dairy farmers to produce some of the best dairy products in the world.” Understandably, this shaped The Little Cheese Shop’s offering. “For this reason, I decided that when I took over the shop I would try to focus on having as much Irish cheese on the counter as possible. I am proud to now say that about 98% of all cheese in the shop is made on the island of Ireland.”  

By maintaining strong relationships with the cheesemakers he works with, Mark has access to some rare batches of cheese. “This can suit a small shop like mine as our selection can and will change on a weekly basis. It also allows us to work with the cheesemakers and source their best products, and know as much as possible about them and what makes their cheese so special.”  

Indie Füde, Belfast and Comber

When it comes to championing the very best Irish food and drink – including cheese – it doesn’t get much more passionate than the team behind Indie Füde. 

“The business is all about being independent and supporting small, indigenous food producers from the island of Ireland, not least the wonderfully talented cheesemakers we have,” begins Laura Bradley, director. 

Despite its humble beginnings in a County Down attic in 2014, with an ambient focus and dreams of cheese and charcuterie-selling, the business grew to incorporate a market stall at which founder Johnny McDowell was able to promote the business and its delicious wares. 

In May 2016, Laura joined the business, and since then its growth has become renowned across Northern Ireland. “In 2017, the decision was made to find a new home on the main street in Comber, and in June 2018, we moved into our current HQ – fitted out with a custom-built cheese fridge that was our pride and joy!” says Laura. 

A cheese-focused venture in Belfast soon followed. 

Investing in doing things right is at the core of Indie Füde’s success story. “The team at Indie Füde is incredibly important to us – and we train our staff in house and via the Academy of Cheese. Knowledge is power! And it allows them to communicate confidently with customers.” 

Members of the Indie Füde team, through careful nurturing relationships with Irish cheesemakers and on-site visits, are often able to try new cheeses under development; a sure-fire perk for cheese lovers. This passion for the domestic cheese market shines through. “Our individualism where it comes to our selection of cheese is certainly a talking point,” says Laura. “Every week we are asked for a specific cheese – and we (almost) always talk them round to a fabulous Irish equivalent. Concentrating on cheese from the island of Ireland gives us the ability to maintain a high level of understanding of each and every one.”

“Our network of producers inspires us all daily, and is why we attract such passionate and hard-working foodies to the team. Being able to meet the producers allows us a little peek into their lives and their stories. It’s hard not to feel invested in a product and a person once you’ve met them and have learnt about their journey!” 

Sheridans Cheesemongers, Various locations around Northern Ireland and Ireland

When brother Kevin and Seamus Sheridan founded their business, it was with a goal to expose more people to high-quality Irish farmhouse cheeses. 

Today, they reach customers across Ireland and Northern Ireland, operating in retail and wholesale, and catering to the growing number of people seeking out good, authentic ingredients for cooking and eating at home. 

Service and hospitality drive the business, with shoppers able to try and buy a number of locally-made cheeses, from Boyne Valley Ban, to St Tola Ash, and Sheridans’ own label varieties, alongside fabulous specimens from the rest of Great Britain and Europe. 

In store there’s everything you need to host a brilliant cheese night – including vouchers for virtual tastings. 

Wales

The Welsh Cheese Company, Cardiff, Taffs Well

With the aim of showcasing and celebrating the very best Welsh artisan cheeses, The Welsh Cheese Company has grown from an online-only operation to a warehouse and office space for its wholesale and online arm, and two retail shops proudly selling direct to a loyal public. 

As with any specialist business, the team has worked hard to not only gain an unparalleled understanding of its marketplace, but also relationships with the sector across its home country. “We’re really passionate about Welsh cheese and believe that we’ve got some of the best cheeses in the world here in Wales,” begins founder Tom Pinder. “The fact that we’re so specialist means that we know the Welsh cheese scene really well. We’re constantly in touch with cheesemakers from all over Wales and love to be the first people to be championing any great new cheese that’s being made in Wales.”  

The team’s first physical shop opened in 2022, and today they thrive off having in-person interactions with customers. “It’s fantastic to be able to share our love of Welsh cheese with customers face to face,” adds Tom. 

“We’ve got a really strong belief in the quality of the cheeses that we sell. We’re proud to be working closely with Welsh cheesemakers and proud to help bring them to as wide an audience as possible. We’re also very focused on customer service. We primarily sell online, which can often mean that customers don’t have a chance to develop much of a relationship with a business, but we work hard to provide the best service we can to every customer, whether that’s in the way cheese is presented and delivered, or in every customer interaction.”