Cheese shop in Yorkshire: buy online & in person including bespoke cheese wedding cakes!

That’s just one of the imaginative ideas from The Cheeseboard, Harrogate, whose cheese ‘cake’ idea has proved a hit as a celebration cake for parties and weddings.

The cheesemongers, on Commercial Street, Harrogate, stocks around 200 different makes of British and continental cheeses, plus wonderful accompaniments – from artisan crackers to delicious chutneys plus all the knives, boards and other equipment any serious cheese-lover could desire.

Whether you’re a champion of Cheddar, love a Gorgonzola, like to gorge on Gouda or get your tastebuds round a Tartufo this is the place for you. And if you don’t know your Brie from your Bonne Bouche, it’s not a problem. The friendly and knowledgeable staff are happy to chat about what you do like and suggest options – even give you a taste so you can try before you buy.

The Cheeseboard regularly partners with wine merchant Ake and Humphries, on Leeds Road, to offer cheese and wine tasting events, and provides a host of other options available to buy in person or online such as hampers, and monthly cheese subscription options so you can get a carefully chosen selection of cheeses delivered to your door.

Meet the Master of Cheese

The Cheeseboard first opened in 1981. Current owner Gemma Aykroyd is the fourth person at the helm and is now in her 25th year behind the counter. She is a Master of Cheese, having studied with the Cheese Guild. She says, there is always something new to learn, new cheeses being brought out and new tastes and combinations to try.

She and her staff are happy to put together a cheese board for any customer, or they’ll help you choose according to your likes and tastes.

She says the cheese celebration cakes have been popular for all kinds of parties and celebrations, but initially the idea came from a couple who wanted cheese rounds instead of cake, at their wedding.

Cheese celebration cakes

Brides and grooms to be have embraced the idea of a cheese wedding tier cake – some even asking for a mix of cheese rounds and a pork pie!

Gemma arranges a tasting session with the couple so they can try different options and combinations. Once they’ve chosen, the rounds of cheese will be put together and decorated with fruit and flowers.

“We can go to the venue and set it up and decorate it on the day,” said Gemma. “A customer of ours makes the felt mice toppers and they are handmade in the colour scheme to match the bride and groom.”

She said the cheese cakes work out very economical too, compared to a traditional wedding cake, and can be served after the meal, with what’s left over cut up to serve at the buffet.

Let’s cut to the cheese

We asked Gemma what cheeses are popular right now and what new cheeses she’s been supplying that she could recommend.

“There are definite trends in buying cheese,” she said. “At the moment we notice people are buying a lot more British cheeses. And the UK cheesemakers are becoming more adventurous too, making more French-style cheeses that are more like a Brie or a Morbier.”

Celebrity chefs have a huge influence on customer choices, and a recipe from a popular TV cook can lead to a sudden demand for a particular cheese.

Increasing awareness of lactose intolerance has also meant a lift in sales of goat’s milk and sheep’s milk cheeses. These have far lower levels of lactose than cow’s milk and can be made into soft and hard cheeses with lots of tangy flavour.

“At Christmas we’re pure traditionalists though and Stilton, Wensleydale and Cheddar are still our top three for a festive feast.

“We’re also getting more artistic with our presentation. A contemporary cheese board will feature more than just cheese and crackers. There could be figs, grapes, dried fruit and truffle honey (the Italian delicacy of slices of salty hard cheese and honey has to be tried!)”

How to keep and serve

In the past a cold store was ideal for keeping cheese – but who has a parlour or pantry these days? With central heating the only option is to keep the cheese in the fridge. Gemma says wrap it in wax paper rather than cling film (which makes cheese sweat and encourages mould) but always get the cheese out a few hours before serving to let it come to room temperature and let those soft cheeses reach a gooey, runny state of readiness.

There’s a definite etiquette when it comes to cutting cheese – slicing the ‘nose’ of a cheese is a no-no. Politeness dictates you should cut a slice from rind to middle.

And if your cheddar goes a little green, don’t worry! Gemma says it’s perfectly okay to cut the mould off the cheese and eat what’s underneath.

“Cheeses could be maturing for up to two years – some are aged for five years or more, so a few weeks in your home won’t be doing them any harm,” she said.

The perfect cheese board?

That’s up to you, Gemma says, but she’d recommend a variety of textures, shapes and tastes such as a Farmhouse Red Leicester, a Goat’s Milk Pyramid, an oozing Vacherin and a Blue Wensleydale.

Find out more

Visit the shop at Commercial Street, Harrogate, or visit the website here for lots more cheese information and inspiration and to place online orders.

The next cheese and wine event is at the Hotel du Vin in Harrogate in March – details on the website.