Buchanan’s Cheesemonger
  • Buchanan’s Cheesemonger
  • Buchanan’s Cheesemonger
  • Buchanan’s Cheesemonger
  • Buchanan’s Cheesemonger

Buchanan’s Cheesemonger

Buchanan’s looks as much the well-to-do neighbourhood cheese monger as is possible, yet the business started out with very different intentions.

Rory, the owner, had worked for a large cheese distributor and longed to open his own business on a smaller scale, saying “as businesses grow, parts of the service tend to suffer – there’s nothing wrong with that growth of course, I just wanted to do something different.”

So he started his wholesale business and founded the shop by accident, as the lease on the premises required it to be used a shop.

The cheese counter is now a glorious thing to behold, full of classics and an ever-changing rotation of new and interesting cheeses such as the rich, buttery Rollright from King Stone dairy.

Rory supplies cheese to some of the best high-end restaurants in London, such as The Ledbury and Medlar, and in fact the former was his very first customer – not bad going for a start up.

As well as cheese platters, which Buchanan’s will build for you to eat in the shop, they do a nice little sideline in cheese toasties.

They’re made the old school, proper way, on a scallop-edged Breville toastie machine – a British classic reinvented with some seriously high quality fillings. Think ham and Quicke’s Cheddar, saucisson, cornichons and Comte, or Manchego, chorizo and capers.

Alongside the toasties and straight up cheese appreciation there’s room for pickles, crackers and wine, and the latter can be especially appreciated at their cheese and wine master classes, an excellent introduction to cheese and wine matching.