Interview by Aude Camus
As a French foodie running a lifestyle platform in Hong Kong, I always asked where to find the city’s best French produce— baguette, croissant, wine, cheese… you name it. I have my favourites for all of these. And when it comes to cheese, my answer is always the same: Cheese Club.
They’ve built one of the most impressive French (though not only French!) cheese selections in Hong Kong, with prices surprisingly close to what you’d pay in France — something rare in a city where anything French usually comes at a premium.
Between pregnancy, post-baby recovery, and a husband on a PT-led “no-cheese” fitness plan, my own cheese consumption has dropped drastically over the past year. But with winter — and fondue and raclette season — approaching, I know my willpower won’t last long. So before diving back into melted-cheese heaven, I sat down with Jacques Derreumaux, the man behind Cheese Club, to chat about the brand’s beginnings, running a business in Hong Kong, and finding balance between family life and fromage.
As a French foodie running a lifestyle platform in Hong Kong, I always asked where to find the city’s best French produce— baguette, croissant, wine, cheese… you name it. I have my favourites for all of these. And when it comes to cheese, my answer is always the same: Cheese Club.
They’ve built one of the most impressive French (though not only French!) cheese selections in Hong Kong, with prices surprisingly close to what you’d pay in France — something rare in a city where anything French usually comes at a premium.
Between pregnancy, post-baby recovery, and a husband on a PT-led “no-cheese” fitness plan, my own cheese consumption has dropped drastically over the past year. But with winter — and fondue and raclette season — approaching, I know my willpower won’t last long. So before diving back into melted-cheese heaven, I sat down with Jacques Derreumaux, the man behind Cheese Club, to chat about the brand’s beginnings, running a business in Hong Kong, and finding balance between family life and fromage.
Let’s start at the beginning — how did Cheese Club come to life?
With my former partner, Normann Gany, we were already importing organic fruits from France. For his wedding, we decided to create a big cheese buffet and, given how expensive cheese was in Hong Kong, we imported it ourselves. The guests loved it — the quality, the quantity — and asked if we could organise a group order. That first order gathered about 30 friends, then doubled month after month. We quickly saw the opportunity, and that’s how Cheese Club was born.
How is it like setting up a gourmet import business in Hong Kong?
With my former partner, Normann Gany, we were already importing organic fruits from France. For his wedding, we decided to create a big cheese buffet and, given how expensive cheese was in Hong Kong, we imported it ourselves. The guests loved it — the quality, the quantity — and asked if we could organise a group order. That first order gathered about 30 friends, then doubled month after month. We quickly saw the opportunity, and that’s how Cheese Club was born.
How is it like setting up a gourmet import business in Hong Kong?
Having worked with highly perishable products like fruit, cheese didn’t seem that challenging! Import regulations in Hong Kong are actually quite straightforward — you simply need what you could call the cheese’s ‘passport’, a health certificate issued by the French authorities. The main adjustment was packaging: we had to make sure the cheese stayed chilled for a few hours, even if a box was left outside someone’s home.
The Cheese Club model is quite unique — community-driven and built around monthly pre-orders. What made you choose that structure, and how has it shaped the way people experience European cheese?
The monthly pre-order model came naturally as the only way to offer artisanal food at fair prices. It lets us buy directly from producers, consolidate volumes to save on air freight, and deliver products that are super fresh — with zero wastage since we only import what’s been ordered.
Interestingly, many chefs realised that our retail prices were lower than what they were paying wholesalers, so they reached out. That’s how we began supplying restaurants, which led us to hold some stock and open up next-day delivery for private customers.
But the Monthly Offer remains at the heart of what we do — about 60% of our sales. Every month we introduce a new theme (this November 2025 is all about Switzerland) and change roughly 40% of the products. Clients love this culinary journey — discovering new flavours each month — and it keeps things exciting for us too.
After Covid, as many clients left Hong Kong, we had to adapt and diversify. Today, our fresh meat and cold cuts categories are as strong as cheese and dairy.
Hong Kong isn’t traditionally a cheese-loving market. How have you seen local tastes evolve?
The Cheese Club model is quite unique — community-driven and built around monthly pre-orders. What made you choose that structure, and how has it shaped the way people experience European cheese?
The monthly pre-order model came naturally as the only way to offer artisanal food at fair prices. It lets us buy directly from producers, consolidate volumes to save on air freight, and deliver products that are super fresh — with zero wastage since we only import what’s been ordered.
Interestingly, many chefs realised that our retail prices were lower than what they were paying wholesalers, so they reached out. That’s how we began supplying restaurants, which led us to hold some stock and open up next-day delivery for private customers.
But the Monthly Offer remains at the heart of what we do — about 60% of our sales. Every month we introduce a new theme (this November 2025 is all about Switzerland) and change roughly 40% of the products. Clients love this culinary journey — discovering new flavours each month — and it keeps things exciting for us too.
After Covid, as many clients left Hong Kong, we had to adapt and diversify. Today, our fresh meat and cold cuts categories are as strong as cheese and dairy.
Hong Kong isn’t traditionally a cheese-loving market. How have you seen local tastes evolve?
Our customer base is wonderfully diverse — from young interns treating themselves to cheese nights to traders hosting regular parties. We’ve also seen a growing number of local customers, which has pushed us to broaden our range. For example, we recently introduced Vacherousse d’Argental (editor’s note: a soft, double-cream cow’s milk cheese appreciated for its mildness and its silky texture), which turned out to be a huge hit.
We’ve also noticed a rising interest in ready-made cheese platters — a beautiful, hassle-free way to enjoy cheese, cold cuts, and fruit. I think this trend will only grow as cheese becomes more mainstream here.
How do you choose your producers?
Word spread in France that there’s a small Hong Kong company capable of buying big quantities, so we now receive lots of proposals. Every two weeks, we organise tastings to select new products (editor’s note: ok, I want in!).
We’ve also noticed a rising interest in ready-made cheese platters — a beautiful, hassle-free way to enjoy cheese, cold cuts, and fruit. I think this trend will only grow as cheese becomes more mainstream here.
How do you choose your producers?
Word spread in France that there’s a small Hong Kong company capable of buying big quantities, so we now receive lots of proposals. Every two weeks, we organise tastings to select new products (editor’s note: ok, I want in!).
Quality is our top priority, though that’s subjective — everyone’s taste is different. Reliability is just as important, as our pre-order model depends on precise logistics. If a supplier delivers late, we can’t fulfil orders, which isn’t fair to our customers.
Finally, there’s the human side. Working long-term with small family producers creates genuine relationships. You get to know the people behind the cheese, and that passion translates into the product.
Running a fast-growing business in Hong Kong can be intense. How do you balance work and family life?
It’s definitely a challenge — especially with three young kids! I’m lucky to have an amazing wife who handles most of that side. I’ve learned that I need at least half a day off each week to rest and recharge. After that, I’m good to go again.
You’ve been in Hong Kong for over a decade — what keeps you inspired about living here?
Finally, there’s the human side. Working long-term with small family producers creates genuine relationships. You get to know the people behind the cheese, and that passion translates into the product.
Running a fast-growing business in Hong Kong can be intense. How do you balance work and family life?
It’s definitely a challenge — especially with three young kids! I’m lucky to have an amazing wife who handles most of that side. I’ve learned that I need at least half a day off each week to rest and recharge. After that, I’m good to go again.
You’ve been in Hong Kong for over a decade — what keeps you inspired about living here?
Hong Kong is an amazing city. It’s convenient, efficient, and offers the best quality of life I’ve experienced so far. Of course, the biggest challenge is the cost — it’s an expensive city, and as a small business owner, it’s not always easy to make ends meet.
On a lighter note — what’s your current favourite cheese?
For breakfast, I love a slice of Beaufort — smooth and delicate — with bread. For lunch, a creamy burrata with salad. And for dinner, it has to be a baked Mont d’Or with potatoes and cold cuts!
Recently, I discovered a Sicilian cheese called Piacentinu Ennese, a sheep’s tomme flavoured with saffron and black pepper. I found it last summer in the caves of Christian Janier, a Meilleur Ouvrier de France in Lyon. It was an incredible surprise.
Any Hong Kong favourites you’d recommend to our readers?
I had an excellent lunch recently at Ami. Chef Nicolas Boutin is doing a fantastic job — his foie gras and tartare are amazing. And since earning their Michelin Star, they haven’t raised prices, which makes it excellent value for money.
But that’s not all…
If you’re craving a French, meal top up with a cheese platter, rediscover our reviews of Jean-Pierre — the Sheung Wan address where joie de vivre is the main course — and Lala — for approachable French fine dining.
On a lighter note — what’s your current favourite cheese?
For breakfast, I love a slice of Beaufort — smooth and delicate — with bread. For lunch, a creamy burrata with salad. And for dinner, it has to be a baked Mont d’Or with potatoes and cold cuts!
Recently, I discovered a Sicilian cheese called Piacentinu Ennese, a sheep’s tomme flavoured with saffron and black pepper. I found it last summer in the caves of Christian Janier, a Meilleur Ouvrier de France in Lyon. It was an incredible surprise.
Any Hong Kong favourites you’d recommend to our readers?
I had an excellent lunch recently at Ami. Chef Nicolas Boutin is doing a fantastic job — his foie gras and tartare are amazing. And since earning their Michelin Star, they haven’t raised prices, which makes it excellent value for money.
But that’s not all…
If you’re craving a French, meal top up with a cheese platter, rediscover our reviews of Jean-Pierre — the Sheung Wan address where joie de vivre is the main course — and Lala — for approachable French fine dining.