It's Burns Night next week, so I've put together a fantastic selection of Scottish cheeses to help you celebrate in style! Find out more details below or check out our website here. Don't forget your 15% discount voucher for January if you got one with your Christmas cheeses!
Also, with Valentine's Day coming up too, I'm putting together a special hamper – nothing says I love you like a box full of cheese and goodies, lol! I'll give you more details about that next week.
In other news, we've still got Shropshire Blue and Colston Bassett Stilton at half price for a limited period while stocks last – that also applies to our wholesale customers too. Just a reminder, the 15% off voucher is not valid for discounted items. And to finish on our Burns theme, here's our former Edinburgh manager Andy addressing the haggis (Cockburn's of course!).
All the best in cheese George Mewes
Cheeses of the Week Scottish Selection
After the last of the haggis and neeps on Burns Night have been cleared away, it's time to bring out a board of the best Scottish cheeses money can buy. And to save you the trouble of what to get, George has put together a stunning selection that will please everyone!
For just £35 you get 200g each of boozy and tangy farmhouse Cheddar Isle of Mull, made at Sgriob-Ruadh farm, Tobermory; the creamy semi-hard goat Bonnet from Ann Dorward down in Dunlop, Ayrshire; lactic and crumbly Cheddar-style Anster, crafted at Falside farm near Anstruther; and the iconic 'Scotland's Roquefort' ewe Lanark Blue, made by Errington Cheese in Carnwath. Along with them you get two whole cheeses, the aptly-named pungent washed rind softie Minger from Highland Fine Cheeses at Tain and the soft and silky Clava Organic Brie-style from the Connage Dairy, just along the coast at Ardersier. Bonnet, Clava, Lanark Blue and Minger are all suitable for vegetarians.
It's known that Burns made his own cheese at his farm in Ellisland, Dumfries, and he was partial to a bit of Ayrshire Dunlop, as recorded: ‘They generally had abundance of good Dunlop cheese, sent them by their Ayrshire friends. The poet would sit down to bread and cheese, with his book by his side and seem to the casual visitor as happy as a courtier at the feast of Kings.‘
No doubt Burns would have enjoyed today's fabulous Scottish cheeses – add some to your basket today!
Treat of the Week Cockburn's Haggis
They're in! There's only one place we go to for the best haggis and that's family butcher George Cockburn and Son of Dingwall. They were the first ever Champion Haggis Maker and their traditional haggis – available in small and large sizes – truly is the great chieftain o' the puddin' race! And if you're coming down for one don't forget to pick up some other Scottish treats like our magnificent Tartan Tablet from Arran, Uncle Allan's Chutney and Hot Pepper Jelly from Trotter's Independent Condiments in Fife, and Ed's Bees Glasgow city honey, in runny and set. All 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 Manchego Ojos del Guadiana – Rich, creamy, sweet, piquant, aromatic, fruity and savoury with subtle nutty notes and an aftertaste of sheep's milk. Unpasteurised, traditional rennet, from Spain.
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 Tomme de Savoie – Bouncy and fresh. Buttery, sharp, milky and gentle nutty finish. 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
Colston Bassett Stilton – Luscious, creamy texture, rich, strong, full, tangy and spicy, with hints of cocoa. Pasteurised cow’s milk, traditional rennet, from England.
