Local. Artisanal. Curated.
Expertly selected cheeses, beautifully paired accompaniments, considered gifting & events.
From the cheesemakers we love, to your table
The Big Cheese is an independent cheese shop built around great cheese, the people who make it, and the pleasure of sharing it.
Every cheese is chosen with care, and wherever we can, we work with as few steps as possible between the cheese maker and our customers. The result is a collection unlike anywhere else in the city — with around half of our cheeses not found in any other specialist cheese shop in Edinburgh.
Our Cheese Collection
From much-loved classics to cheeses you won’t find anywhere else in the city, our collection spans over 50 carefully selected varieties from Scotland, the wider UK and continental Europe.
You’ll find staples like Isle of Mull Cheddar, Gubbeen farmhouse cheese and Parmesan alongside softer, more indulgent varieties — including Gorgonzola soft enough to serve with an ice cream scoop. Then there are the more unusual cheeses: smoked over whisky barrel chips, washed in red wine or brandy, or coated in garlic, herbs and chilli.
Whether you’re picking up a gift, packing a picnic or looking for something delicious for dinner, there’s something for everyone.
FAQs
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Our knowledgable cheesemongers will walk you through the collection in our Cheese Gallery, helping you pick out cheeses that lean towards what you usually like. Whether that’s mild and buttery, or bold and nutty, we’ll let you explore, taste and help you discover some new favourites.
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This completely depends on how many people you’re feeding, the time of day and the occasion. As a loose guide, we tend to allow around 100-200g of cheese per person when building a board.
Our cheesemongers can help you put together a complimentary selection, paired with local chutneys, crackers and delicious accompaniments to make your cheeseboard perfect.
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Keep your cheese wrapped in the waxed paper you received it in and store it in the fridge, ideally in the vegetable drawer where the humidity is higher and more consistent. Avoid cling film where possible, as cheese needs to breathe. Take it out of the fridge around 30–60 minutes before serving to bring it back to room temperature, so the cheese will taste it's fullest.
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It depends on the cheese. Hard cheeses will generally keep for several weeks, while softer cheeses are best enjoyed within a few days of opening. Mould on cheese is often a natural part of the process and cheese is a living product. If your hard cheese begins to develop some mould, scrape the surface with the side of a knife to remove it. If in doubt, please get in touch and we’ll always be happy to advise you on the best way to store and enjoy your particular cheese.
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Rennet is an important part of the process to turn milk into cheese. Traditionally, rennt is made from the lining of a calf's stomach. Vegetarian varieties tend to based on microbial or mycolid sources.
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In general, hard cheeses such as Cheddar, Parmesan and Gouda are considered safe, regardless of if they are made with pasteurised or unpasteurised milk. Soft, mould-ripened and blue cheeses need to be avoided unless thoroughly cooked, but fresh cheeses without a mould rind are ok, like Mozzarella, Halloumi or Ricotta. If you’re pregnant or know someone who is, please ask us about a particular cheese and always follow the latest NHS guidance.
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We’d love to discuss supplying cheese for your celebration — whether you’re looking for a carefully selected cheeseboard or grazing table, or something a little more show-stopping, like a celebration cheese tower.
Email us at events@thebigcheese.store to chat about what you’re looking for.
Visit Us
Whether you have a question, or want to enquire about an event, feel free to reach out.