It was lovely to meet the people behind Wild & Fruitful this week, who came up from Cumbria personally to deliver a massive order of their beautiful chutneys and jams to Glasgow and Edinburgh, see below. Had a nice wee chat and they were very impressed with the shop! So, I'm passing on their thanks to all the lovely customers who like a jar of Wild & Fruitful!
I'm also having to order more chocolate grissini and ricciarelli biscuits for Edinburgh where they have been flying off the shelves, looks like they're just too delicious to leave until Christmas, lol!
Just a reminder, we've relaxed our social distancing restrictions slightly and we're now allowing three households in the shops at a time but only two from each household please. Please wear a face covering, please keep your distance and please use the hand gel which is available in each shop.
Also, I'm told that the Christmas pre-order page on the website should be up and running next week, so look out for it! If you would prefer to put in your Christmas order on a paper form than we have them in both shops now.
All the best in cheese George Mewes
Cheese of the Week Black Bomber
Looking for a cheese that will suit everyone? Look no further – multi-award-winning Black Bomber has become a huge favourite since we started stocking it a couple of years ago, and rightly so. Rich, creamy and tangy with crystalline crunches and a long deep flavour that lasts for ages, Black Bomber is an exceptional Cheddar-style cheese that will bring murmurs of approval from even the toughest critic!
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 table at farmers’ markets straight away and within months was being stocked at top end delis and specialist cheese shops. Moist and succulent, when left out of the fridge for a couple of hours it takes on an almost fudge-like, melt-in-the-mouth texture. Black Bomber has won awards at The British Cheese Awards, Nantwich International Cheese Awards and the World Cheese Awards, while also collecting a Super Gold award at Mondial du Fromage in France. Also suitable for vegetarians, try pairing its strong flavour with a robust Cabernet Sauvignon or, even better, an IPA beer with nice chutney and pickles.
Add some to your basket today!
Treat of the Week Barbero Chocolate Grissini
Barbero's chocolate grissini are just sublime – dark chocolate coats the traditional Italian breadsticks, making them crunchy and delicious, but not too sweet, and incredibly more-ish. A great wee nibble to keep in reserve for Christmas snack time. They make excellent stocking fillers or thank you presents too!
Available now at George Mewes Cheese in Byres Road, Glasgow, and Stockbridge, Edinburgh.
GOAT Selles-sur-Cher – Distinctive blue mould, creamy fondant paste, chalky, tart and slightly salty with a hint of hazelnut. Unpasteurised, traditional rennet, from France.
EWE Sheep Rustler – Semi-hard, orangey-brown washed rind, medium yet mellow nutty flavour with a hint of caramel sweetness and notes of fresh grass. Unpasteurised, vegetarian rennet, from England.
HARD PRESS
Cornish Kern – Rich, nutty, savoury and smooth, intense depth of flavour. Alpine-style firm texture. Pasteurised cow’s milk and traditional rennet, from England.
CONTINENTAL Reblochon – Subtle, smooth flavour with a nutty aftertaste and a herbal aroma. 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
Stichelton – Smooth, buttery, rich, lactic, salty and spicy with meaty undertones. Unpasteurised cow’s milk, traditional rennet, from England.
