Thanks for your patience last week when both shops were shut for our annual maintenance and deep clean – we're back in business now!
This week I've been sorting out the pre-order forms for Christmas and they'll be in the shops soon. I'm also getting the website tweaked so that you can make your Christmas orders online this year if you prefer.
Look out for special engraved slates and English oak cheese boards that will be coming in for the festive season, really classy if I say so myself! And talking of classy, I'm getting new laminated cards for the cheese counter to replace the handwritten slates and standardise these across both shops.
Meanwhile, we're hiring for part-time positions in the Edinburgh and Glasgow shops, so swing by with your CV or email it to us at glasgow@georgemewescheese.co.uk or edinburgh@george mewescheese.co.uk.
All the best in cheese George Mewes
Cheese of the Week Gorwydd Caerphilly
Customers sometimes ask on perusing the counter – Caerphilly is a Welsh cheese but this one's made in Somerset? Worry not – for our Gorwydd Caerphilly is indeed made by born and bred Welshmen, farming brothers Todd and Maugan Trethowan. They had been producing traditional Caerphilly for more than 20 years in Wales but moved in 2014 to Puxton Court farm near Cheddar, Somerset, taking the recipe with them. There they have built up an organic herd of pasture-fed Holstein-Friesian and Jersey cows and their creamy and rich raw milk is the single-herd source for this buttery, malty and juicy cheese with its white crumbly paste. Gorwydd Caerphilly is made entirely by hand, brined and coated in rice flour before being matured for eight weeks to get that distinctive Caerphilly rind. A sometimes underrated cheese, it's well worth checking out!Add some to your basket today!
Treat of the Week Toast for Cheese
The Fine Cheese Co's Toast for Cheese is packed with fruit, nuts and seeds before being twice baked like biscotti for a crisp and light cracker that tastes just sensational.
A fantastic accompaniment for all kinds of cheese (and nice on their own too!).
Available now from George Mewes Cheese in Byres Road, Glasgow, and Stockbridge, Edinburgh.
GOAT Crottin de Chavignol – Piquant, nutty, mushroomy and goaty paste with a nice salty balance. Unpasteurised, traditional rennet, from France.
EWE Ossau-Iraty – Luscious and velvet texture. Elegant, refined sweet flavours and butterscotch finish. Unpasteurised, traditional rennet, from Basque Country.
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 Beaufort – Firm and dense ivory to yellow paste. Sweet, fruity, buttery and hint of meadow flowers on the finish. Unpasteurised cow's milk and traditional rennet, from France.
SOFT
Clava Brie – Creamy and buttery, silky and soft texture with undertones of mushrooms and grass. Pasteurised cow's milk, vegetarian rennet, from Scotland.
BLUE
Roquefort – Juicy and moist texture. Powerful and intense, salty and slight grainy finish. Unpasteurised ewe’s milk and traditional rennet, from France.
