A group of leading independent producers has launched a new UK and Ireland-wide initiative, the Cheese Knowledge Tour, offering free, in-person training for those working across specialist food retail and hospitality.
The programme comes at a time when many independent retailers and hospitality businesses are under mounting financial pressure, with the cost of staff training increasingly hard to justify. Funded by producers including Cooleeney Farm, Clawson Farms, Stag Bakeries, Carron Lodge, Isle of Mull Cheese and Le Gruyère AOP, the tour has been created to make quality cheese education more accessible to those on the shop floor.
Designed for farm shops, delis, independent retailers, hospitality teams and buyers, each session focuses on the practical knowledge and confidence needed to buy, handle and sell cheese commercially. The first event will be held at Carron Lodge in Lancashire on 9 April 2026, ahead of a full rollout across the UK and Ireland in the months ahead.
Led by cheese specialist Tanny Gill, who brings over two decades of experience across cheesemaking, retail, wholesale and distribution, the sessions blend hands-on learning with guided tastings and direct producer engagement. Attendees gain practical insights into areas such as cheese handling, range planning, product pairing and customer interaction, all aimed at improving everyday retail performance.
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Gill, Programme Director of the Cheese Knowledge Tour, explained: “Training has become one of the biggest challenges for independent retailers. The cost of properly training even one member of staff can be prohibitive, and in many cases it simply doesn’t happen. That has a direct impact on confidence, on sales and ultimately on the sustainability of businesses.
“The Cheese Knowledge Tour is about changing that. It has been built with a group of producers who all believe that better knowledge leads to a stronger, more confident cheese market. This is just the beginning; the aim is to grow the programme and bring more of the industry together, while keeping it practical, open and accessible to anyone working with cheese.”
Built on collaboration and shared expertise, the tour also seeks to strengthen relationships between producers and the trade, fostering greater understanding across the sector. Free to attend and open to all, it represents a significant step towards a more connected and confident specialist cheese market throughout the UK and Ireland.
