Come with us on a visit to our cheese supplier, Glasgows finest - GEORGE MEWES.

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Isle of Mull Cheddar

MILK
Unpasteurised cow’s milk

RENNET
Traditional

TEXTURE
Chewy and creamy

REGION
Sgriob-ruadh Farm, Tobermory, Isle of Mull

WHAT IT TASTES LIKE: Full-bodied, feisty, complex, sharp, yeasty, tangy and fruity.

WHERE IT COMES FROM: The only dairy farm on the Isle of Mull, Sgriob-ruadh, near Tobermory, is the home of this fabulous Scottish Cheddar. Made by the Reade Family, Isle of Mull Cheddar is crafted from the milk of a mixed herd of Friesians, the odd Ayrshire or Jersey, and Brown Swiss cows.Their diet is supplemented with spent grain husks from the distillery at Tobermory, called draff, which gives Isle of Mull a slight boozy hint. Gold medal winner at the World Cheese awards 2011.

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Fourme D'Ambert

MILK
Unpasteurised cow’s milk

RENNET
Traditional

TEXTURE
Creamy

REGION
Auvergne, France

WHAT IT TASTES LIKE: Slightly sweet to earthy flavours, buttery and soft on the tongue with a pleasant spicy note on the finish.

WHERE IT COMES FROM: ‘Fourme’ is the old French word for cheese from the Latin ‘forma’ which describes its cylindrical shape, while Ambert is the mountainous town in Auvergne where it comes from. Fourme d’Ambert dates back to Roman times and is known as the connoisseurs’ blue cheese. Only four farmers in Auvergne produce raw milk Fourme.

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Black Bomber

MILK
Pasteurised cow’s milk.

RENNET
Vegetarian

TEXTURE
Smooth and creamy.

REGION 

Snowdonia, North Wales

WHAT IT TASTES LIKE: Smooth, rich, creamy and tangy with a long deep flavour and crystalline crunches.

WHERE IT COMES FROM: Black Bomber has had a meteoric rise since the Snowdonia Cheese Company was launched in North Wales in 2001. Encased in distinctive black wax, it began flying off the tables at farmers’ markets straight away and within months was being stocked at top end delis and specialist cheese shops. A modern classic.

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Dorstone

MILK
Pasteurised goat’s milk

RENNET
Traditional

TEXTURE
Creamy and fluffy

REGION
Herefordshire

WHAT IT TASTES LIKE: Bloomy blue rind, mousse-like texture, lemony-fresh flavour and a hint of goat.

WHERE IT COMES FROM: Dorstone is made by Charlie Westhead and Haydn Roberts in – where else – the village of Dorstone in Herefordshire, and it's a sister cheese to the well-known Ragstone. Soft, creamy surface-ripened Dorstone is rolled in edible ash before being left to ripen for 2-3 weeks, developing a wrinkled, blue/grey rind scattered with white downy mould, which gives the cheese a savoury, nutty edge. Dorstone won a gold medal at the French Cheese Awards in 2013.

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MILK
Pasteurised cow’s milk.

RENNET
Vegetarian.

TEXTURE
Soft and silky.

REGION

Connage Highland Dairy, Ardersier, Inverness.

WHAT IT TASTES LIKE: Earthy, creamy and grassy, silky and smooth texture becoming more soft and luscious as it ripens.

WHERE IT COMES FROM: Hand-crafted at Connage Highland Dairy on an organic family farm, near Ardersier, Inverness-shire, Clava Brie is made from the pasteurised milk of a single herd of Holstein Friesian and Norwegian Red cows, which graze on clover pastures next to the shores of the Moray Firth. Gold medal winner at the 2018 International Cheese Show. Suitable for vegetarians.

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MILK
Pasteurised ewe’s milk

RENNET
Traditional

TEXTURE
Dense, firm and oily

REGION
Sardinia

WHAT IT TASTES LIKE: Spicy and powerful with bold salty and meaty flavours. Firm with a slight grainy texture.

WHERE IT COMES FROM: Sardinia is famous for its mountain shepherd culture and the grazing sheep there produce the milk for this classic Italian cheese – the word Pecorino is derived from pecora, Italian for sheep. Pecorino Sardo is matured for a minimum of eight months and must be produced from whole ewe's milk from sheep that graze on lush herby pastures. A fantastic alternative to Parmesan, and it's often used as such in Italy.

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