Fathers Day is coming up on Sunday, so why not say it with cheese (and other goodies)! I've put together a fantastic hamper for all dads which you can find on the website here. It makes a great gift and I'm sure you'll get to share in it too! In other news, our range of vegan cheeses from La Fauxmagerie has certainly been very popular – if you know someone who doesn't eat dairy and misses out on the cheeseboard, then these are the very thing. Have a look on our website here.
Meanwhile, we have a permanent part-time position in our team going at the Edinburgh shop. If you're interested just send a CV to edinburgh@georgemewescheese.co.uk or drop one into the shop. Full training given and an interest in good food would be an advantage!
All the best in cheese George Mewes
Guest Cheese of the Week Hafod Cheddar
Welsh cheesemaking is certainly on an upswing at the moment – as well as the continued success of the likes of Black Bomber and newcomer Brefu Bach, another one coming to prominence is Hafod, a buttery and smooth Cheddar that's as artisan as they come.
Situated near the coast in west Wales, Bwlchwernen Fawr farm has been home to Patrick Holden and his family since the early 1970s. Patrick has been a leading figure for decades in the Soil Association, which sets organic standards, and his farm is the oldest registered as organic in the UK.
With his son Sam, they started to develop Hafod (Welsh for summer place or pasture) 15 years ago and it has been continually tweaked and refined since then. The farm has a relatively small herd of 65 Ayrshire cows, and although they don't produce as much milk as those dairy powerhouses Friesians, what you get is buttery and rich. Add lush riverine grazing and you end up with a complex and multi-layered cheese that's not quite as acidic as other Cheddars but still retains that distinctive tang.
Unusually for Cheddars, truckles of Hafod are not bound in cloth but allowed to develop a natural rind and you'll often find the occasional blue vein from local Penicillium strains – perfectly safe to eat and flavour-enhancing. Add some to your basket today!
WHAT TASTES BRILLIANT THIS WEEK...
GOAT Dorstone – Bloomy blue rind, mousse-like texture, lemony-fresh flavour and a hint of goat. Unpasteurised, traditional rennet, from England.
EWE Corra Linn –Smooth texture, fruity flavour, sweet and nutty with earthy, heathery undertones. Unpasteurised and vegetarian, from Scotland.
HARD PRESS
Montgomery's Cheddar –Robust cheese that's smooth and chewy, rich and nutty. Unpasteurised cow's milk, traditional rennet, from England.
CONTINENTAL Saint-Nectaire – Strong washed rind aroma, supple and silky-textured, milky, hazelnutty, mushroomy. Unpasteurised cow's milk and traditional rennet, from France.
SOFT
Taleggio –Pungent and strong aroma but mild on the tongue, creamy and fruity with notes of mushrooms and grass. Pasteurised cow's milk and traditional rennet, from Italy.
BLUE
Gorgonzola Dolce –Gooey and sticky, sweet and salty, exceptionally more-ish with a mild blue flavour. Pasteurised cow’s milk, traditional rennet, from Italy.
Treat of the Week Alce Nero jams
Overflowing with sun-drenched fruitiness, these jams are just sensational. Alce Nero, organic pioneers in Italy, choose only the best fruits for their compotes and spreads – choose from Strawberry, Fruits of the Forest (strawberries, blackberries, blueberries, red currants and raspberries) and Blueberry. Totally delicious!
Available now from George Mewes Cheese in Byres Road, Glasgow and Stockbridge, Edinburgh.
Say I Do To A Wedding Cake!
If you've got a wedding planned for this summer, how about something totally different as a centrepiece – a fantastic stack of the most delectable cheeses you will ever taste. Guests love them and we always get brilliant feedback. If you are interested, we currently have 15% off on all cheese wedding cakes and you can download a voucher for that here. Call into the shop or drop us an email at glasgow@georgemewescheese.co.uk to find out more!
