Keeping Your Cool

Temperatures across the UK have soared this summer, with fridges across both independent and mainstream retail failing and causing issues for the food sector as a whole. Experts are saying that this is set to be commonplace in the future, meaning this is no longer a ‘freak’ issue to deal with as and when; it’s time to put measures into place to cope with the rising heat.

We spoke to three retailers to find out how they are managing this summer, and how they plan to cope in future too.

How to manage a cheese counter in hot weather

- Keep stock to a minimum to avoid potential wastage
- Keep a consistent note of ambient and cheese temperatures
- Use digital thermometers that you can keep an eye on wherever you are via an app on your phone
- Invest in air conditioning to make the space safer for your cheese as well as more comfortable for you and your customers, but note that this may incur costs you may not expect

Finnian’s, Bishopsbourne

“In a small shop like mine,” says Finn Dunlop of Finnians, “I have low ceilings, a flat roof and four fridges all fighting hard to keep the stock cool with knock on effect of heating the room even more around it. At night this has been particularly challenging, pushing up the ambient temperature without being able to open windows or doors.”

This not only affects the other ambient stock in the shop but also places ever-increasing strain and risk on the actual fridges. Therefore, while trying to keep the fresh stock chilled, the fridges come increasingly strained, risking failure and also potentially damaging other stock. With fridges working harder, electricity bills also soar in the summer!

Finn has learned lessons from previous hot periods. “After my first summer last year, I knew there was an increased risk of fridges failing and losing stock as well as the
fridges themselves. I have therefore installed an air conditioning unit, at considerable expense, to reduce the burden on the fridges and remove as
much of the hot air as possible from the room. This reduces how hard the fridges are working, preserving the condition of the cheeses, as well as improving the ambient temperature in the room. The airflow in the fridges is therefore gentler, preserving the humidity. I also use cloches in the counter, particularly for the soft cheeses.
Hopefully the AC is also offsetting some of the cost of the energy from the fridges!”

Friday Street Farm Shop, Suffolk

Friday Street Farm Shop has a dedicated chilled cheese room, but that doesn’t mean that it is immune from temperature fluctuations. “I am quite lucky to have a dedicated walk-in cheese room which is designed to create the ideal conditions for cheese, although I still have to do my part,” says Dean Holmes, deli and cheese room manager. “It is important to keep a log of the room and cheese temperatures, ensure doors are kept shut and monitor any cheeses that do start to turn.”

“Cheese placement is also a big factor, he advises. “Certain cheeses tend to turn quicker depending on location and airflow in the cheese room.” “We regularly monitor cheese temperatures throughout the day and log them, we also rotate stock as well as ensuring they are wrapped appropriately. All this helps ensure that little cheese is wasted and safety guidelines are met.”

Victoria’s Cheeses, Ely

Victoria Dunthorne of Victoria’s Cheeses faced an all-too common challenge when her refrigeration failed during the first major heatwave in late June, creating a loss of £3,000.“The most immediate changes I’m making are to install air conditioning, and I have installed digital thermometers which I can take readings from on my phone and will send me notifications if the space goes above a set temperature.”

If this means travelling to the shop in the early hours to save her cheeses, that is what she will do, she says. “I also put foil blankets over the cheeses every night.”
She emphasised a little-known fact that it is important for retailers to know if they plan to install air conditioning: “you are legally required to inform your local council if you add air conditioning to your space, and they will adjust your business rates upwards.”

Victoria has also learned to lower her stock levels in case of future issues; despite selling sizeable amounts of cheese while she is open and nothing going to waste, she has decided she cannot risk the same amount of loss again so will be keeping orders small and frequent. “What concerns me is that my customers are used to walking in here and seeing a bounty of cheese and choice, but that’s just not sensible any more.”

A positive result after Victoria’s saga is the outpouring of love and support that she has received from her local community. “Customers have been amazing and very
understanding; they have been spending money with me wherever they can, even purchasing gift vouchers so they can put money into the business now and take the cheese away when I’m back on my feet. A hotel that I supply has offered me space in their walk-in fridge as and when I need it, and suppliers are willing to bring stock on a more ‘little and often’ basis.”