Is Cheese Just for Christmas

Why we all need to stop treating the nation’s favourite food as a once-a-year indulgence

Christmas has been and gone. The fridge has been cleared, the cheeseboard dismantled, and somewhere along the way, many people probably discovered a cheese they’d never tried before — perhaps one they even enjoyed.

And then, just like that, cheese disappears again.

Every year, the same pattern plays out. As Christmas approaches, something extraordinary happens in the world of cheese. Shops that have been quietly ticking along all year suddenly find themselves overrun. Cheesemongers double their orders, affineurs work through the night, and cheesemakers ramp up production months in advance to prepare for the festive frenzy.

For a few short weeks in December, Britain goes cheese mad.

People who normally buy a single block of Cheddar each week — usually destined for toasties, sandwiches, or a bit of grating over pasta — suddenly decide this is the moment to “treat themselves.” Fridges are filled with Stilton, Brie, and whatever appears in the supermarket’s “Festive Cheeseboard Selection.”

And then January arrives… and the cycle resets.

The Christmas Cheese Phenomenon

From a retailer’s point of view, Christmas is both a blessing and a logistical nightmare. Cheesemakers and cheesemongers spend months preparing for a single, intense burst of demand. Maturing rooms are full, production schedules are stretched, and counters become a blur of hand-cut wedges, waxed truckles, and hurried recommendations.

It’s wonderful to see people embracing cheese — but it’s also striking how seasonal that enthusiasm is. The same customers who happily spend £40 or £50 on cheese in December won’t buy a single slice again until the following Christmas.

Which raises an obvious question: why?

The Great Blue Cheese Myth

Christmas is also the time of year when people convince themselves that blue cheese is a must-have. Tradition dictates it — Stilton sits proudly alongside mince pies and brandy butter as a festive essential. Yet many people don’t buy it because they enjoy it; they buy it because they think they should.

They take a nibble, pull a face, and declare, “I don’t like blue cheese.”

What they usually mean is, “I once bought a supermarket blue that was far too strong for me.” There are creamy blues, crumbly blues, mellow blues, tangy blues — and without tasting them, how would anyone know which suits them?

One of my favourite deli moments is when someone at the back of a group loudly announces, “I don’t like blue cheese.” My ears prick up. A quick question usually reveals the culprit: a mass-produced, pre-packed Stilton that’s been sitting on a supermarket shelf for weeks. When I ask them to humour me and try something more suitable, nine times out of ten, they don’t just like it — they buy it.

That’s where a proper cheesemonger earns their keep.

Why Supermarket Cheeseboards Miss the Point

Pre-packed “festive cheese selections” are the fast food of the cheese world. They’re designed for convenience, not enjoyment. Somewhere in a head office miles away, someone decides which three to five cheeses the entire country should eat at Christmas.

No one asks what you like. No one considers whether you prefer creamy or crumbly, mellow or bold.

Buying cheese from a proper cheesemonger is a completely different experience. You can see the cheeses, talk to someone who understands them, and — crucially — taste before you buy. The result is a cheeseboard that actually gets eaten, not one that ends up scraped into the bin by Boxing Day.

Cheese Isn’t Just for Christmas

Cheese is one of the most seasonal, expressive foods we have. Spring cheeses are light and delicate, summer cheeses rich and grassy, autumn cheeses deeper and more complex, and winter cheeses bold and comforting.

By only eating cheese at Christmas, you miss that journey entirely. You also miss the chance to support British dairy farmers, cheesemakers, and affineurs throughout the year — not just during one intense, unsustainable rush.

Consistent, year-round demand matters. It supports better animal welfare, better grazing, and better cheese. Quite simply, the more we understand cheese, the better it becomes — for everyone involved.

But What About My Cholesterol?

One of the biggest reasons people give for avoiding cheese is fear — usually around fat or cholesterol. But the science tells a more balanced story. Cheese eaten in moderation is not the villain it’s often made out to be.

Yes, cheese is rich. Yes, it contains fat. But these are natural fats that can form part of a balanced diet and help support healthy metabolism and bone density. A small piece of well-made cheese, properly enjoyed, will do you far more good than piling on ultra-processed “low-fat” alternatives that lack both flavour and satisfaction.

Ironically, choosing proper artisan cheese is often the healthier option because when something tastes that good, you naturally use less of it.

A New Kind of Resolution

So rather than swearing off cheese until next December, here’s a simple idea:
try one new cheese a month for the rest of the year.

So many cheeses to choose from 

Twelve cheeses. Twelve visits to your local cheese shop. Twelve small ways to support British dairy, discover new flavours, and build a better relationship with good food.

It doesn’t have to be complicated, just a wedge, a taste, a conversation. Cheese isn’t about excess; it’s about enjoyment, curiosity, and quality.

The Final Word

Christmas may be over, but great cheese shouldn’t be. Talk to your cheesemonger, ask questions, taste freely, and discover what you genuinely enjoy.

Because once you stop treating cheese as a once-a-year indulgence, you’ll realise something important: it was never meant to be just for Christmas in the first place.