But in recent years, cheese has gone from supporting act to headliner, with specialist cheese restaurants, bars, and pop-ups springing up across the UK.
Diners are increasingly seeking out places where cheese isn’t just an ingredient, but the main event.
Why Cheese Restaurants Are Taking Off
Several trends have pushed cheese restaurants into the spotlight:
Comfort Food Appeal – Macaroni cheese, baked Camembert, and bubbling fondues are cosy, nostalgic, and indulgent. At a time when diners want meals that feel like a hug, cheese ticks the box.
The Artisan Cheese Boom – The UK now produces more varieties of cheese than France, and small dairies across the country are thriving. Cheese restaurants offer a platform to showcase regional favourites, from Cornish Yarg to Yorkshire Blue.
Food Theatre – Raclette melting at the table, fondue pots for sharing, and cheese wheels used for pasta mixing all provide the kind of interactive dining experience that customers love.
Social Media Appeal – A gooey cheese pull or a towering cheeseboard is irresistibly Instagram-friendly, driving word-of-mouth buzz.
Cheese Restaurants Around the UK
From London to the Lakes, there are plenty of places for cheese lovers to explore:
The Cheese Bar, London – Based in Camden Market, this pioneering spot celebrates British cheese with everything from cheese toasties to baked Yarg. Its sister venue, The Cheese Barge on Regent’s Canal, offers a unique floating dining experience.
The Cheese Wheel, Camden – Fresh pasta tossed inside a huge wheel of Pecorino is the star attraction here, combining Italian tradition with London’s street-food energy.
Pick & Cheese, London – The world’s first cheese conveyor belt restaurant at Seven Dials Market, where over 25 British cheeses circulate for diners to choose from.
Homage2Fromage, Various Cities – A cheese-focused supper club operating in Leeds, Manchester, and beyond, offering themed tasting events and feasts.
La Fromagerie, Marylebone & Highbury – Not strictly a restaurant, but its cafés attached to the famous cheesemonger’s shops are a haven for cheese and wine pairings.
Regional Cheese Festivals – Events like the Nantwich Cheese Show in Cheshire and the Scottish Cheese Trail have also helped spark a culture of cheese appreciation, influencing restaurants to go all-in.
Perfect Pairings: Drinks That Love Cheese
Cheese may be the star of these restaurants, but the right drink pairing can elevate the experience even further. Many UK cheese venues are embracing thoughtful pairings with wine, cider, and even craft beer:
Classic Wines – Rich, creamy cheeses such as Brie and Camembert pair beautifully with sparkling wines like English sparkling from Kent or Sussex. Harder cheeses such as Cheddar or Lincolnshire Poacher shine with bold reds like a Malbec or Cabernet Sauvignon.
Cider Matches - In cider-producing regions like Somerset and Herefordshire, farmhouse Cheddars are often paired with dry, tannic ciders, a natural and distinctly British match.
Beer and Ale – Craft beer is increasingly part of the cheese conversation. A hoppy IPA cuts through the richness of blue cheese, while a malty stout complements smoked or mature varieties.
Non-Alcoholic Options – For those avoiding alcohol, kombucha and speciality soft drinks with sharp, fruity notes can provide balance against the richness of cheese.
🧀 Must-Try British Cheeses
If you’re visiting a cheese restaurant in the UK, keep an eye out for these standout varieties, which showcase the diversity of British cheesemaking:
Cornish Kern (Cornwall) – A nutty, Gouda-style hard cheese, crowned Supreme Champion at the World Cheese Awards.
Tunworth (Hampshire) – Often called the “British Camembert”, soft and oozy with earthy, mushroomy notes.
Yorkshire Blue (Yorkshire Dales) – Creamy, buttery, and less sharp than continental blue cheeses.
Lincolnshire Poacher (Lincolnshire) – A hard cheese combining the tang of Cheddar with the fruitiness of Alpine styles.
Cornish Yarg (Cornwall) – Wrapped in nettle leaves, giving it a fresh, lemony tang.
Isle of Mull Cheddar (Scotland) – Robust, tangy Cheddar made from raw cow’s milk, with a distinctive grassy flavour.
What the Future Holds
With the boom in British artisan cheesemaking and a growing appetite for experiential dining, the trend for cheese-led restaurants looks set to grow. Expect to see more regional venues celebrating local dairies, creative vegan cheese menus, and collaborations with breweries and wineries.
Cheese is no longer just the accompaniment to a meal — it’s the reason people are booking a table.
https://www.cheesewheellondon.com/
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