Well, yesterday was the 12th anniversary of George Mewes Cheese opening in Byres Road – my grateful thanks go to all my lovely customers and fantastic staff over the years, I couldn't have done it without you!
As well as our guest cheeses, I also get the odd new one in to try and we've got something unusual in the Halloumi-style Herefordshire Frier. It's called Halloumi-style because there are rules about provenance and that sort of thing, but it's chewy and salty and makes a golden crust when fried, so, yeah, Halloumi! Made with 100% pasteurised sheep milk, very small batch, and very tasty too!
Every now and then I like to remind people that you can keep up with our day-to-day activities on our social media platforms – just click on the icons above to keep up to date with our news on Facebook, Instagram and Twitter. You can also forward this newsletter to anyone who you think might be interested!
All the best in cheese George Mewes
Guest Cheese of the Week Sinodun Hill
Sinodun Hill is one of those French-inspired young lactic goat cheeses which British artisan cheesemakers do really well. Made by Fraser Norton and Rachel Yarrow – who packed in successful careers as a project manager and a teacher to follow their passion for cheesemaking – its distinctive pyramid shape is similar in style to a Pouligny-Saint-Pierre cheese of the Loire Valley. Its light, moussey and gently citric paste is complemented by the slightly nutty edge provided by the rind, which often develops a speckling of blue and grey moulds as it ages, adding even more flavour and character.
Fraser and Rachel followed a rather unusual path in that they started cheesemaking before taking the plunge into farming rather than the other way round, finding space at the Earth Trust Farm in South Oxfordshire, which is run by an environmental charity to help agricultural business start-ups. There they house their small herd of pedigree Anglo-Nubian goats obtained from a local cheesemaker who was retiring and Sinodun Hill was born.
Made at the farm and taking its name from a nearby chalk hill, Sinodun Hill is created from an unusual slow lactic set recipe to preserve the flavour of the milk, with a very small amount of thistle rennet added, giving the cheese a lovely smooth and rich paste. Matured for three weeks, it becomes sweet, almondy and complex. Add some to your basket today!
WHAT TASTES BRILLIANT THIS WEEK...
GOAT Killeen – Gouda-style, slightly sweet, toasty-roasted hazelnut and floral notes, with a gentle goat flavour. Pasteurised, traditional rennet, from Ireland.
EWE Pecorino Moliterno al Tartufo – Medium-firm and creamy, rich, earthy and salty, infused with pungent truffle taste. Unpasteurised, traditional rennet, from Italy.
HARD PRESS
Lincolnshire Poacher – Lively and complex, long-lasting flavour, sweet, nutty undertones with sometimes a hint of pineapple. Unpasteurised cow's milk and traditional rennet, from England.
CONTINENTAL Mimolette – Fruity aroma, buttery, salty and nutty, hints of butterscotch. Unpasteurised cow's milk, traditional rennet, from France.
SOFT Winslade – Rich, soft and oozy, bloomy with a floral earthiness, and notes of pine from the spruce bark band. Pasteurised cow’s milk with traditional rennet, from England.
BLUE Shropshire Blue– Super velvet texture. Tangy, rich, spicy and slightly nutty with light chilli heat. Pasteurised cow’s milk and traditional rennet, from England.
Treat of the Week Brindisa Cooking Chorizo
If you're after the perfect picante Spanish chorizo sausage, look no further! Brindisa's cooking chorizo is guaranteed to give you goosebumps with its firm porky meatiness and spicy flavour from the Spanish smoked paprika with which it's generously seasoned. Grill it, fry it, add it to stews, whatever you want – this cooking chorizo is exceptionally versatile!
Gluten and additive free, it's available now from George Mewes Cheese in Byres Road, Glasgow and Stockbridge, Edinburgh.
