The shop sets itself apart from others by supporting small cheese producers, buying directly from suppliers instead of wholesalers. Carr and her family have built relationships with dairy farmers over the years, and many of the producers the shop stocks use their own sheep, cows or goats’ milk as opposed to buying it in. Carr spends a month out of the year individually picking the cheeses that they stock in the shop. “It’s really important to me to know exactly where it’s coming from, the family that’s producing it, the way that they’re making the cheese, the herds that they’re using,” she says. And as such, artisan makers from the continent get top billing here— supermarket names are left by the, ahem, wheyside.