In September 2026, George & Joseph celebrated 13 years since opening our first shop in Chapel Allerton.
To mark it, I shared 13 practical cheese tips with The Yorkshire Press. Here’s the G&J version — 13 things that years behind a cheese counter have taught us.
- Ask to taste. Cheese is food, not an exam. Tasting is the quickest way to find out what you like.
- Don’t buy by reputation alone. A lesser-known cheese in great condition can beat a famous name every time.
- Take cheese out of the fridge before serving. Around an hour is a useful rule of thumb for most cheeseboards.
- Buy less, but buy better. A few cheeses you genuinely love usually beat a crowded board.
- Mix textures. Hard, soft, blue and perhaps something fresh or washed-rind gives a board contrast.
- Include favourites. Discovery is great, but not every cheese needs to challenge your guests.
- Try British cheese. The range being made here is extraordinary.
- Don’t automatically reach for red wine. White wine, cider, beer, sherry and non-alcoholic drinks can all be excellent partners.
- Look after leftovers. Wrap cheese properly and keep it cool, but allow it to breathe.
- Rind is often edible. Whether you enjoy it is another question — taste it and decide.
- Talk to your cheesemonger. Tell us what you enjoy rather than trying to remember a particular name.
- Ask who made it. Knowing the maker adds another layer to the experience.
- Stay curious. The best thing about cheese is that there is always another one to discover.
The Yorkshire Press marked our anniversary with a feature on the business and those tips. Read the original article here.
Want to put some of this into practice? Explore our cheese tastings or shop the cheese counter online.
This article was added retrospectively to the G&J Journal archive to record the people, milestones and stories that have shaped George & Joseph.