Local dairy and cheese shop

Local households, people who want locally sourced food, and nearby cafes or small restaurants that buy in small amounts.

You buy from dairies, farms and cheesemakers and sell at a mark-up. Cut-to-order cheese, gift boxes and regular customers help lift what each shopper spends.

• Customer service and a good memory for regulars
• Cheese knowledge, or willingness to learn quickly
• Stock ordering and managing fresh produce
• Basic bookkeeping

• Register as a food business with your local council, usually well before you open, so check the notice period
• Food hygiene and a written food safety plan, plus a food hygiene rating inspection
• Keeping chilled stock at the right temperature, including fridge breakdown cover
• Allergen information, as milk is an allergen and cut cheese or pre-packed items need correct labelling
• Raw (unpasteurised) milk rules differ across the UK, so check before selling it
• Lease terms, business rates, and public liability and stock insurance
• Thin margins on milk and eggs, so wasted stock can hurt

Startup costs are typically around £15,000 to £60,000, depending on the premises, chilled equipment, fit-out and opening stock. These are estimates, so check lease terms, business rates and insurance costs for your own location.

Monthly revenue is typically around £6,000 to £30,000, depending on location, range and customer numbers. Margins on milk and eggs can be thin, and wasted stock can hurt. These are estimates, not guarantees, and revenue is not profit.

Check how to register as a food business with your council, including the notice period, plus food hygiene, your written food safety plan and rating inspection. Also check allergen labelling, chilled storage and raw milk rules in your part of the UK.