How to: Cater for all cheese budgets

While supermarkets may have the upper hand with temptingly low prices, cheesemongers and fine food retailers have the knowledge, quality and flexibility to offer value to their customers.

Why independent food shops are well-placed to support budgets

With agile supply chains, independents are well-placed to support customers on a budget. 

As Jen Grimstone-Jones, co-owner of Cheese Etc. In Pangbourne, explains, “Small, independent shops like ours can react to situations quicker than the larger supermarkets. We may not be able to match the buying power of larger shops, but we can listen to the needs of our customers and make sure that we’re offering high quality products at the best possible prices.”

Stephen Flemming, owner of George & Joseph in Leeds, agrees, “As an independent business, we have the flexibility to change and adapt our range quickly. If a particular cheese starts to get too expensive then we can seek out alternative options that are more affordable to our customers.

“We are always on the lookout for special offers from wholesalers. When there’s an oversupply of cheese that needs to find a new home, we can source cheeses at better price points, and then pass on these savings to our customers.”

Of course, by nature, cheesemongers are also fountains of knowledge, separating them from multiples. “Our commitment to customer service means that our team of highly trained cheesemongers are well versed in the entire range of cheeses we stock. They are experts in guiding budget-conscious customers towards more cost-effective options and alternatives without compromising on quality or taste,” Stephen explains. 

How cheesemongers can help customers on a budget

According to Stephen, cheesemongers’ secret weapon is cutting to order. “Not everyone needs a kilo of cheese, and we can accommodate requests down to as little as 50g (sometimes even a bit less!),” he tells Speciality Food.

“While our cost per kilo may be higher compared to the supermarkets, our approach allows customers to buy precisely what they need, resulting in significant savings (and a win for reducing food waste too!).”

Jen agrees, “We also encourage our customers to try any cheeses that are new to them before they buy them so that they know they are leaving the shop with something they like.

“If a customer comes in and wants to spend £10 on a mixed cheeseboard, we can always put something together that sticks to the budget. It’s all about listening to the customer and curating something that works for their situation,” Jen explains.

The budget benefits of artisan cheese

Artisan cheeses themselves also have a secret weapon – they have more robust and concentrated flavours than supermarket varieties. 

“If you’re cooking with cheese, then you need less of an artisan cheese to get the level of flavour needed for the dish you’re making. 
“Savvy cooks and cheese enthusiasts can stretch the longevity and impact of artisan cheeses, ensuring they go further without compromising on taste,” according to Stephen.

Artisan quality also offers the ability to extend the life of your cheese. 

As Jen tells Speciality Food, “We’re always getting asked about the best way to store cheese at home. Our advice is to keep cheeses at home in an airtight box in the fridge and keep each piece wrapped in wax paper, beeswax wrap or clingfilm. This will stop the cheese drying out.

“If you do end up with a dry piece of cheese, you can still use it to cook with, so don’t throw it away!”

Indeed, as Stephen advises, “I use the rind of cheeses like Parmigiano Reggiano PDO when I’m cooking any stock, bolognese or risotto. Just drop the rind into the dish during the last 30 minutes or so to extract the flavour. The longer you steep the rind in the sauce, the more flavour you’ll get from it!”

Jen Grimstone-Jones’ budget-friendly tips

Bear in mind that younger cheeses are also generally less expensive than more mature ones, and that cow’s milk is generally cheaper than goat or sheep’s milk cheese. Moreover, British produced cow’s milk hard and blue cheeses have held their prices well over the past 12 months, and territorial styles have held steady price wise.
If you want to put together a cheeseboard on a budget I would suggest some West Country Brie, rather than the traditional French Brie de Meaux, our house cheddar (Gould’s Farmhouse) which has masses of flavour without a big price tag and some Bleu d’Auvergne PDO from France. You could add in a good smoked cheese such as Dorset Red and a piece of Chevré (French goats’ cheese). These are all good quality cheeses which will have lovely flavours and they don’t cost as much as some other offerings.