SHOP TALK: Carolyn Hopkins, The Truckle Truck
We’re on the road this month with Carolyn Hopkins, founder of Dorset’s own cheese shop on wheels, The Truckle Truck.
WHY SHOULD SOMEONE VISIT YOUR SHOP?
Some of your previous mongers have talked about people feeling intimidated when walking into a shop. But being outside at markets seems to help people feel they can come up to the counter and try cheeses without feeling pressured. I now have regular customers who never used to like cheese at all!
WHO IS YOUR BRITISH CHEESE HERO?
Oh goodness, too many to choose from! I could pin it down to two people though; James Aldridge and Mary Holbrook. I was never lucky enough to meet them, but their legacies have had such a huge impact through the cheesemakers they taught.
WHAT IS THE MOST ESSENTIAL TOOL IN THE MONGERING BUSINESS?
Cellotape - used in wrapping cheeses, fixing labels, putting up signs and so much more.
HOW MUCH CHEESE DO YOU EAT A WEEK?
Lots! I rarely eat meat, so cheese features heavily on the menu. I usually raid the counter at the end of the week for any small pieces that won't make it to the next market in good condition, so my cheese box is always full and varied!
IF YOU COULD EAT ONLY ONE BRITISH CHEESE FOR THE REST OF YOUR LIFE, WHICH WOULD IT BE?
I'm going to cheat hugely and say Farmhouse Cheddar - I'm a Westcountry girl, so it's definitely my 'home' cheese, but it's also so varied.
Punchy, bitey ones like Keen's, Quicke's, Isle of Mull and Montgomery's, through to nutty and fruity ones like Pitchfork, Westcombe and Hafod… it's the jack-of-all-trades of the cheese world.
WHAT’S THE MOST UNUSUAL REQUEST YOU’VE HAD FROM A CUSTOMER?
At festivals and fairs, I'm sometimes asked to add a bit of cheese to someone's burger or hot dog, so jazzing up street food. I was also once asked to make a cheese advent calendar for a nine year old!
WHAT’S HOT IN CHEESE RIGHT NOW?
It's been a bit of a taboo among artisan cheese people for a while, but there are some really interesting additive cheeses being explored. Forget the abominable espresso martini or Christmas Pudding types, I'm talking about cheeses like Kaldi; a Somerset goats cheese rubbed with coffee; or Foxearle from Neals Yard.
Most interestingly for me, these are often a collaboration between cheesemonger and maker, combining their skills and knowledge. We’re open to the idea if any cheesemakers want to give it a go?!
Visit: at regular markets across Dorset and Somerset. See thetruckletruck.com for details.