It’s a cheese-y concept.

In 2019, the world’s first cheese conveyor-belt restaurant opened in London. Soon, it’ll be landing in New York City.

Pick & Cheese will be crossing the ocean and opening its first U.S. location at Shaver Hall, the ambitious new food emporium set to take over the former Lord & Taylor flagship on 5th Avenue.

In 2019, the world’s first cheese conveyor-belt restaurant opened in London. Pick & Cheese

Mathew Carver, founder of the Cheese Bar, came up with the concept with the mission of highlighting local cheeses.

The beloved concept was an instant hit in London, allowing it to expand to Berlin in 2025 and now to New York in early 2026.

Pick & Cheese will be coming to New York City in early 2026. Pick & Cheese

The concept was an instant hit in London, allowing it to expand to Berlin in 2025 and now New York. Pick & Cheese

“We definitely felt like New York was the right fit — the restaurant scene is so similar to London,” Carver told Travel + Leisure.

Similar to how London’s Pick & Cheese highlights British farmstead cheese and Berlin’s spotlights German cheeses, the New York location will feature American cheesemakers, especially from the Northeast.

“I just wanted to make sure it was done with the same values — sourcing really good American cheese and caring about where it comes from,” Carver said, adding that while the cheese needs to taste good, “it’s also about who’s making it.”

Carver set out to find local and passionate farmstead cheesemakers who use milk from their own animals or have a close relationship with their farmers.

Mathew Carver came up with the concept with the mission of highlighting local cheeses. Pick & Cheese

Pick & Cheese will be opening its first U.S. location at Shaver Hall. Pick & Cheese

Through his cheese-tasting journey, Carver visited makers all over New York, such as Four Fat Fowl in Hudson Valley, which is known for St. Stephen, a triple-cream cow’s milk cheese made with local milk. He also visited Nettle Meadow, an Adirondack creamery known for Kunik, a triple-crème cheese blending goat’s milk and cow cream.

“I was pleasantly surprised by how good the American cheese scene is now,” Carver admitted. “It’s incredible.”

“Pick & Cheese attracts people who love the idea of an endless conveyor belt of cheese—that’s what gets them through the door,” Carver said. “But once they’re here, they realize they’re learning about local producers and regional cheese in a really fun way.”

Pick & Cheese will allow New Yorkers to get a cheesy taste of what people in London have been lining up for. Pick & Cheese

“If someone walks out thinking a bit differently about what they buy at Christmas, or decides to support a local cheesemaker, that’s success to me.”