New independent cheese shop opens in New Town with over 50 hand-picked varieties
The Big Cheese in the New Town is the capital’s newest cheese shop
An Edinburgh local has opened a new independent cheese store on Broughton Street.
The Big Cheese, which is open from Tuesday to Sunday, stocks over 50 carefully selected varieties of fine cheese from around Scotland and elsewhere - from Isle of Mull cheddar to Gubbeen and parmesan.
As well as the classics, more unique varieties are smoked over whisky barrel chips, washed in red wine or brandy, or coated with garlic, herbs or chilli.
Owner Neil Cunningham said: “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.”
The Big Cheese team also includes head cheesemonger, Mia Cowie, who began her career in cheese when she was just 17
Ms Cowie said: “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.”
She continued: “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.”
Mia’s top picks include Stithians from Lynher Dairy in Cornwall, a bright, savoury cheese with a rich, creamy rounded flavour and a clean tang. 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 Cornwall.
She also recommends 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.
The shop also sells complementary products, including freshly baked bread, crackers, chutney, olives, wine, and cheese books.
Tasting events will also be staged at the new Broughton Street store to help introduce Edinburgh’s cheese lovers to new and unique varieties.