The Cheese Bar

The Cheese Bar East London’s very own Cheese Shop, specialising in British cheese, small producer & natural w**e, craft b**r and fine c***r.

07/10/2026

Coffee, Parkin Tiramisu and the best seat in the house!

Our Yorkshire take on tiramisu, a coffee on the side and the Dales stretching out in front of you. Suddenly, you’re in no rush to ask for the bill.

See you at Rind.

29/09/2026

Ever heard of Pasta Filata? 🧀

Nope, not a type of pasta. It’s a cheesemaking technique used to create that wonderfully stretchy texture you find in cheeses like mozzarella. Hero explains all.

It also means impressive cheese pulls — exactly why we use Mozzarella in our Jalapeño Croquettes.

SPICY AND NAUGHTY.

27/09/2026

Next up in the blind cheese tasting hot seat: Ryen 🧀

After Mathew casually smashed 3/3, the bar was set annoyingly high. So, how well does Ryen know her British and Irish cheese?

Roll the tape!

23/09/2026

Spicy pork meatballs. Proper tomato sauce. Loads of cheese. 🌶️

George talks us through how we make one of the RIND favourites — our spicy pork meatballs with San Marzano tomato sauce and Courtyard Dairy cheese.

Go on then, who’s ordering these for the table?

21/09/2026

Episode 6: The idea behind Pick & Cheese!

Mathew takes us back to where the idea for Pick & Cheese came from, and how a slightly ridiculous idea became the world’s first cheese conveyor belt restaurant.

An idea we’re sure you’ll agree is pure genius.

05/09/2026

We wondered: how well do our team REALLY know their cheese? 🧀

Could they tell their Tunworth from their Clothbound Cheddar completely blindfolded?

Fast forward and, naturally, we didn’t actually have a blindfold. So blue roll to the rescue.

First up: Mathew, our founder and World Cheese Awards judge. No pressure, then.

Annoyingly, he made it look VERY easy.

How well would you fare?

26/08/2026

The perfect cheese pull doesn't happen by accident!

Ever wondered why some cheeses melt beautifully while others... don't?

is here to explain what makes the perfect melting cheese, and what’s the secret to our classic Cheddar and Onion grilled cheese.

Over to you

22/08/2026

Episode 5: How I accidentally became a World Cheese Awards judge.

Ten years ago, becoming a judge at the World Cheese Awards wasn't on Mathew's bingo card.

It all started with a conversation with his friend , cheese educator, journalist and co-author of The Cheese Life.

Fast forward ten years, and he's still lucky enough to judge some of the world's greatest cheeses alongside experts from across the globe. This November, they're off to Andalusia for the next World Cheese Awards.

Roll the tape...

12/08/2026

How do you get aboard The Cheese Barge?

Here's the quickest route from Paddington Station to our 96ft floating temple to cheese.

Save this for your next visit. 👀

🚨NEWSFLASH 🚨There are only three more Fondue Thursdays of the winter season! That means three more chances to indulge in...
13/03/2025

🚨NEWSFLASH 🚨
There are only three more Fondue Thursdays of the winter season! That means three more chances to indulge in the ultimate pots of molten deliciousness. 🫕

Don’t miss out, join us in Paddington or Camden every Thursday evening until the end of March.

Address

142 Columbia Road
London
E27RG

Opening Hours

Wednesday 10am - 8pm
Thursday 12pm - 8pm
Friday 12pm - 9pm
Saturday 10am - 9pm
Sunday 9am - 5pm

Telephone

+442077296307

Website

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