{"id":3484,"date":"2014-02-09T19:54:54","date_gmt":"2014-02-10T00:54:54","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3484"},"modified":"2014-02-09T19:54:54","modified_gmt":"2014-02-10T00:54:54","slug":"opening-cheese-shop-dummies-part-ii","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/opening-cheese-shop-dummies-part-ii\/","title":{"rendered":"Opening a Cheese-Shop \u2026 For Dummies Part II"},"content":{"rendered":"

This guest blog series is by Andy Swinscoe, who recently opened The Courtyard Dairy<\/a> in North Yorkshire, England.<\/em><\/p>\n

\n

Part Two – getting it open.<\/h3>\n

I quickly realized that what I thought was hard \u2013 finding the location \u2013 was in fact the easy bit. It was now November and I had my work cut out: I had to equip the shop, get it open before Christmas, and get people to know about it. All in less than a month. It\u2019s a good thing I had some contacts and had spent four years planning!<\/p>\n

First step\u2013flooring; I wanted it tiled or sealed, so I could scrub it down, swill it out, and leave it wet to improve humidity, but tiles can be slippery if wet…much research later (I am an expert on \u2018R\u2019 slip ratings now, if you need any advice\u2026) and I\u2019d selected the tiles. (Here\u2019s a piece of advice\u2013don\u2019t choose white grout; I\u2019d specifically not chosen grey tiles because a fellow cheesemonger told me they get dirty easily, and I was very proud of the tiles I\u2019d chosen. But then I chose white grout, which\u2026guess what\u2026gets dirty easily).<\/p>\n

Next\u2013the fittings. I wanted the shop to function as a store and have the cheeses out on display. I also wanted to just showcase cheese: Nothing else, really. I wanted a specialist cheese refiner and shop. That\u2019s it. No watering down the product.<\/p>\n

For aesthetics and practicality I chose a slate worktop (because it keeps cold, which is better for the cheese). And being a Cumbrian lad as well, I had to get volcanic slate from the Lake District\u2013Elterwater quarry to be precise. Easy-peasy that one (apart from it took five people to lift it into place). But it\u2019s a nice piece of slate. You can find me in the shop sometimes just stroking it\u2026<\/p>\n

\"\"<\/p>\n

To create the stand for the slate top, I spoke to some local joiners who make butcher block bases. They agreed to do me a deal (we\u2019re in Yorkshire after all). But the day before it was due to arrive they delayed and then starting asking all types of questions\u2013what size again, what color, would it matter if it was this size, this wood\u2026I started to worry. But I needn\u2019t have. The stand arrived perfect, although there was still a little wet paint here and there as we put it into place.<\/p>\n

To store my cheese on the back wall (for aging and maturing) needed a little more thought. I wanted rough-sawn spruce like I\u2019d used at MonS in France: Better for the cheese, holds the moisture, has a natural anti-bacterial coating. But to find quality seasoned spruce in the UK was nigh-on impossible (air-dried and cut in the winter when the sap is down, when the moon is up and a wolf is howling\u2013or something like that). I wasn\u2019t happy with any I could find, but I could get hold of real quality beech\u2013harder wearing and again it has an antibacterial coating. And I wouldn\u2019t have to worry about sap being down, or whatever. That would have to do! (And it has done.)<\/p>\n

Now the lighting. Easily sorted: I choose very high quality LEDs\u2013the sort that light up the shop naturally and don\u2019t give out much heat at all. Expensive but worth every penny.<\/p>\n

The name and logo. I\u2019d been thinking of names for months: Cheese that Pleases, Pasture to Parlor, and lots of other strange ideas. But then I thought\u2026where am I, and what do I do. I was in a development called The Courtyard\u2026hence \u201cThe Courtyard Dairy.\u201d Logo design was a bit more involved. With no artistic talent at all I decided that the best thing to do was run a competition for the two local universities\u2019 (Leeds and Bradford) graphic design students…A flurry of fitting entries came in and I eventually chose Oliver Jackson\u2019s logo for the business.<\/p>\n

\"\"<\/p>\n

Now it came to the cheeses\u2013which ones to stock. The most difficult decision. I didn\u2019t want too many. Too many shops sell too many cheeses\u2013by pandering to every whim and taste they end up with lots of little bits, all drying out and deteriorating. My philosophy is to sell a small range and turn over the cheese fast, so the product remains fresh and in first-class condition. Too often cheesemakers make a great cheese which slowly but surely dies in a shop somewhere. If people come into my shop looking for a cheese I don\u2019t stock, I knew that I\u2019d supply them with something even better.<\/p>\n

I wanted to sell the best cheeses available in Europe\u2013the ultimates. Not too many, and nothing that wasn\u2019t amazing. Cheese from only small farmhouse, unpasteurised producers. Local? Well yes, but only if fits the above criteria\u2013quality comes first! So I chose thirty of the best, across the range of cheese types, the ones that my experience told me were amazing at the moment. Twenty as standard stock, with another ten rotating to keep me\u2013and my customers\u2013coming back for more. And of course I\u2019d add a little difference here and there\u2013refining, changing and aging some cheeses so that I\u2019d only sell them when I thought they were perfect\u2013I wasn\u2019t going to forget everything I learnt about affinage at MonS.<\/p>\n

So, with difficulty, I listed the cheeses I would stock. Then changed the list. Then changed it again. Until I was completely happy that the list I now had was pretty much as good as it gets.<\/p>\n

Now, would the cheese-makers supply me? Especially with Christmas approaching. I hadn\u2019t pre-ordered anything. I gave them all a ring. It was easier than I thought: Even with Christmas approaching and many of the suppliers running short of cheese, they went out of their way to help me. Finding me enough here and there to get through.<\/p>\n

Then there was the meat. I know what you\u2019re saying\u2013cheese is a kind of meat\u2013but I just wanted a little real meat to complete the shop). I was only going to supply a few real high-quality charcuterie lines (slow-cured Proscuitto, Pancetta and two Salames from Tuscany, plus two Yorkshire Salamis). Of course, that kind of meat needs a first-class slicer. I\u2019d decided years ago that I wanted a hand-powered antique Berkel slicer. A boys\u2019 toy. Finding an operational Berkel machine wasn\u2019t easy. In the end, after months of searching, I found an old, broken one on offer at \u00a3600. \u00a3600 well spent: It arrived, was promptly spruced up, cleaned, shined and fixed (including installing a new handle made from the back of an old washing machine!) and it worked like a dream. I have to say, having experienced the wonderful Berkel in all its glory, I\u2019d never go back to an electric slicer. An antique Berkel can sharpen itself, auto-feeds the meat to any sliced thickness you desire and has so many nifty controls for cleaning and control, I could have done with a user-manual. The smile on my face in the picture tells it all\u2026<\/p>\n

\"\"<\/p>\n

Accompaniments had to be considered\u2013condiments and crackers were a must\u2013just a small range of each. Local Yorkshire Water Crackers and Chutneys (Raydale at Leyburn) were ordered. But all the chutneys arrived with poorly-printed and wonky labels, and then my Oatcake supplier said he couldn\u2019t get me any more before Christmas (a tiny little bakery on the Isle of Arran\u2013Wooley\u2019s make the best Oatcakes, but blimey they\u2019re hard to get hold of). So I threw a little paddy. And when I\u2019d calmed down, proceeded to re-label every one of the chutney jars, then beg Wooley\u2019s to send me oatcakes to enable me to keep my sanity.<\/p>\n

Next stop: Accessories. Just a small range on the other side of the counter. I wasn\u2019t having any of those French Lagioule knives. Steel was invented in Sheffield, Yorkshire, and they still make the highest quality cutlery there, albeit without the French pizzazz: But it has the true Yorkshire practicality. We found one of the last little mesters (cutlers who make pocket knives by hand) and bent his arm to make us special folding cheese knives for the shop. There was a waiting time (\u201cI\u2019m only one man and I\u2019ve only got a certain amount of steel\u201d), but they eventually arrived on time!<\/p>\n

Finally: Fondue sets (fondue is coming back, you know\u2013get yours out of the attic and dust it down). I wanted to sell the best designer Stockli Fondue and Raclette sets, imported directly from Switzerland. Because they\u2019re not available in the UK, I had to import them: Not too difficult, surely? Yes\u2026it was difficult. After having all my bank cards stopped (sending large sums of money to Switzerland is apparently suspicious) I eventually got them ordered. Several weeks later I received a phone call from HM Customs. \u201cWe\u2019ve impounded several items from Stockli Products due for delivery to The Courtyard Dairy\u2026\u201d Oops, I had no import license, no VAT number to get one, and I wasn\u2019t aware I was going to have to pay duty (although Switzerland has a preferential trade agreement with the UK, part of one product originated in China). A lot of forms filled in, a bit of money handed over, and several heated discussions later\u2013they arrived, inspected, the day before we opened. Now I just had to stay up all night fitting plug converters!<\/p>\n

With the stock and fittings sorted, it was time to chill down the shop\u2013I was going to have to put a condenser unit outside for heat exchange. Little did I realize I was in the Yorkshire Dales National Park. Only by 20 meters. But that 20 meters was enough to ensure the planning laws became Draconian. 20 meters away, on the other side of the fence, and I could pretty much have done what I wanted. And\u2013although I was sandwiched between a railway line and main road\u2013I couldn\u2019t put my condenser outside unscreened, and not even if screened with an attractive wood fence. Several hair pulling-out days later and planning permission was at last applied for. I am now building a rather expensive natural stone wall just to screen the condenser from view of the passengers on the railway.<\/p>\n

Almost done, I just needed to sort out what refrigeration I was going to use\u2013one of the most important bits really\u2026<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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