A new independent cheese store is putting artisan curds firmly on the map in Edinburgh’s New Town. The Big Cheese has opened its doors on Broughton Street, offering more than 50 carefully selected varieties from across Scotland, the rest of the UK and continental Europe.
Around half of the cheeses stocked at The Big Cheese are not currently available to buy from any of Edinburgh’s other speciality cheese shops, giving local cheese-lovers the chance to discover rare and distinctive styles that are difficult to find elsewhere in the city.
On the counter, classic staples sit alongside more unusual creations. Customers will find Isle of Mull cheddar, Gubbeen and parmesan, as well as a gorgonzola so soft it can be served with an ice cream scoop. More unique varieties include cheeses smoked over whisky barrel chips, washed in red wine or brandy, and wheels coated in garlic, herbs or chilli for extra character.
Owner Neil Cunningham said the response from the local community has already surpassed expectations.
“We’re super excited to have opened the doors to The Big Cheese, but we could never have imagined how many people have come out to support us so far. Seeing such an amazing turnout has been incredibly encouraging and made us realise we’ve done the right thing by bringing The Big Cheese to Broughton Street.
“We want The Big Cheese to be far more than just an artisan cheese store. We want to create a relaxed and personal customer experience and a venue that will be part of local community life in the neighbourhood I call home.”
Joining Neil on the team are cheesemonger Aidan McKinlay and head cheesemonger Mia Cowie. Mia began her career in cheese just over ten years ago, when she was 17, and quickly fell in love with the world of farmhouse cheese and artisan produce. With more than a decade of cheese retail experience, she is now working alongside Neil to create a warm, exploratory space that serves Edinburgh a bold and ever-evolving cheese selection.
Commenting on the launch of The Big Cheese, Mia said their mission is to shine a spotlight on small-scale cheesemakers and innovative producers.
“We’re passionate about championing small-scale cheesemakers and giving innovative producers a platform to bring new ideas to market. We want cheese-lovers to have the opportunity to discover something extraordinary and, in some cases, be among the very first to taste a new creation.
“Alongside the finest established cheeses, we are constantly seeking out exciting new producers, flavours, and styles to share with our customers.
“At The Big Cheese, discovery is as important as tradition. Our mission is to celebrate great cheesemaking in all its forms and to bring the very best artisan cheeses to our community.”
Mia added that the stories behind the cheeses are just as important as the flavours themselves.
“At The Big Cheese, we work with trusted producers to bring customers timeless classics, rare finds, and seasonal specialities. Whether you’re eager to try something completely new or searching for the finishing touch that transforms a favourite recipe, you’ll find a carefully curated selection of exceptional cheeses in the store.
“What makes artisan cheese so special is not just the product itself, but the people behind it. They come with character and a sense of place, and often the milk travels only a few miles from the field before it is made into cheese – providing a genuine connection between the land, the maker, and the final product.”
For the launch, Mia has handpicked a line-up of personal favourites that showcase the breadth of modern artisan cheesemaking. Among them is Stithians from Lynher Dairy in Cornwall, the producer behind nettle-wrapped Cornish Yarg, Wild Garlic Yarg and Cornish Kern. The Cornish dairy makes all its cheeses by hand using milk from its own herd of Ayrshire cows, as well as milk from other trusted farms in the region. Stithians is described as a bright, savoury cheese with a rich, creamy rounded flavour and a clean tang.
Other highlights include St Cera, a washed-rind cheese from Norfolk; Pevensey Blue, a rich and juicy blue from East Sussex; and a raw milk Camembert de Normandie – a rare find on modern cheese counters.
Seasonality will play a key role in shaping the range, with limited releases and seasonal cheeses taking centre stage throughout the year. These will be complemented by a selection of carefully chosen accompaniments, including freshly baked bread, crackers, chutney, olives, wine and cheese books, making The Big Cheese a one-stop shop for both everyday enjoyment and special occasions.
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To deepen the sense of discovery, ongoing tasting events will be staged at the Broughton Street store, designed to introduce customers to new and unusual varieties and to broaden Edinburgh’s understanding of artisan cheese.
Located at 27 Broughton Street on the east side of Edinburgh’s New Town – already well known for its cluster of small, independent and specialist food and drink stores – The Big Cheese is open from Tuesday to Sunday.
For more information on The Big Cheese, its product range and opening hours, visit www.thebigcheese.store and follow on Instagram at www.instagram.com/thebigcheesestore.
