Chapel Allerton cheesemonger George & Joseph is celebrating its 13th anniversary, having grown from a small neighbourhood shop into a national online retailer and training centre.
Founded in 2013 by Stephen Fleming before relocating to larger premises on Harrogate Road in 2017, the independent business sold over 27,000 pieces of cheese last year alone. Alongside its retail counter, George & Joseph has processed over 15,000 online orders, hosted more than 200 tasting events, and fulfilled over 200 celebration and wedding cheese wheel orders.
Photograph by Richard Walker/ImageNorth
To mark the 13-year milestone, Fleming – who is one of only two Academy of Cheese trainers in the North of England – has shared 13 practical tips for choosing, serving, and storing artisan cheese:
- Keep it simple: Three well-chosen cheeses beat eight random ones. Allow 80–100g per person after a meal, or 150–200g if cheese is the main course.
- Focus on the person: Consider who is eating it, when, and what they usually prefer.
- Prioritise confidence over expertise: Choose what you enjoy rather than focusing on complex jargon.
- Always ask for a taste: Requesting a sample at the counter often leads to discovering new favourites.
- Don’t judge by aroma: Washed-rind and pungent cheeses often taste much gentler than they smell.
- Expect natural variation: Weather, seasons, and milk batches mean artisan cheese changes naturally throughout the year.
- Trust British makers: British artisan cheesemakers produce world-class products that rival any international producer.
- Mind the temperature: Remove cheese from the fridge 30 to 60 minutes before serving to let the flavours open up.
- Wrap properly: Store cheese in wax paper or specialised cheese paper rather than tight cling film.
- Balance accompaniments: Pair cheese with fresh fruit, nuts, or good bread, and avoid overpowering it with heavy chutneys.
- Value producer relationships: Knowing the farmers and cheesemakers improves quality care and sourcing.
- Prevent waste: Grate leftover hard cheeses into sauces, toasties, or freeze them for future cooking.
- Enjoy the social aspect: Cheese is best shared around a table with family and friends.
“Reaching 13 years of trading is a real milestone. What started as a passion for cheese has become a career I could never have imagined,” said founder Stephen Fleming. “We’ve moved into much larger premises, introduced events, launched our cheese subscription club and expanded to nationwide delivery.”
“We’ve also weathered the pandemic and the ongoing cost-of-living crisis, so it certainly hasn’t always been easy,” Fleming added. “I’m immensely proud of what we’ve achieved and incredibly grateful to all the fellow cheese enthusiasts who have supported us along the way.”
