Mewesletter from George Mewes Cheese
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George Mewes News
Good afternoon, folks!

I'll soon be introducing all sorts of new deli goodies to the Edinburgh shop – charcuterie sliced to order, as well as olives, artichokes, balsamic onions, caper berries and much more. Sorry this isn't happening in Glasgow just now, but as anyone who's been in the shop knows, we're a bit challenged for space and Edinburgh is much bigger!
I said last week that we would be getting Christmas goodies like panettone, cantucci, limoncello pralines and chocolate grissini for the weekend but unfortunately there was a hold-up along the line – however, I'm told they'll definitely be here this week.
And talking of Christmas, the pre-order forms are now in both shops. The website is also currently being tweaked so that we'll have a Christmas section and you can order online if you wish, though that will be a few days yet. I've had a quick preview and it's looking really good!
Finally, the organic apple juice from Townsend Farm has arrived in two apple varieties, Greensleeves and Discovery, both of them utterly delicious – I grabbed a bottle of each as soon as they came in! 

All the best in cheese
George Mewes
Cheese of the Week  Vacherin Mont d'Or

Well, Cheese of the Week couldn't be anything else, could it! We always make a big deal of when the first Vacherin Mont d'Or of the year comes in – after all it's a seasonal cheese that's only made between August and March, so we've had to wait a few months without any.
Vacherin Mont d'Or is made from the same milk as the renowned Comté, but only during the winter months, when the cows come down from the pastures of the Jura mountains. Kept indoors and fed on hay, their milk reduces and becomes fat and rich.
Wintering cows don't produce enough milk to make a hard cheese like Comté, so Vacherin Mont d'Or is a soft, quick-ripening cheese with a milk fat content of up to 50 per cent. Brine-washed for three weeks and cave-ripened, it develops a pinkish-grey rind and the result is pungent, rich and totally delicious. The spruce band around the outside is there to keep Vacherin from oozing all over the place and imparts its own mildly resinous flavour to the cheese. Ours comes from the small family dairy of Sancey Richard, one of the last traditional makers of Vacherin, and its widely regarded as one of the best there is.
Here's a tip – get three or four friends round, stick the Vacherin in the oven in its box until it goes soft and gooey and provide some crusty bread for your pals to scoop out the delicious warm butteriness. Or serve warm, as is traditional in France, with boiled potatoes, ham and cornichons.
Add some to your basket today!

Treat of the Week  Pedrazzoli salamino

For a succulent and delicious ham to go with your Vacherin Mont d'Or, look no further than Pedrazzoli's utterly amazing traditional artisan salamino.
Made from the finest fat-marbled cuts, Pedrazzoli have been producing top quality meats since the 1950s and were organic pioneers in Italy – they breed their own pigs which roam freely on Lombardy pasture and their slow-cured organic meat is hand-prepared with aromatic herbs and spices. The result – plump happy pigs and the tastiest, sweetest meats you will ever experience! No nitrates, nitrites or gluten either.
Available now in milano, truffle and fennel flavours at George Mewes in Byres Road, Glasgow, and Stockbridge, Edinburgh.

Click here to download our range of cheeses!
Gour Noir
Smooth, thick and creamy texture, subtle salty goat tang and striking bloomy rind. Unpasteurised, traditional rennet, from France.

Wigmore – Mild, fruity and sweet with a yeasty aroma. Creamy and crumbly with a bloomy white rind. Thermised milk and vegetarian rennet, from England.
Mrs Kirkham's Lancashire Succulent-yet-crumbly texture, yoghurty, bright, layered flavour. Unpasteurised cow's milk, traditional rennet, from England.
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.

Pungent and strong aroma but mild on the tongue with creamy and fruity, grassy and mushroomy flavours. Pasteurised cow's milk and traditional rennet, from Italy.

Juicy and moist texture. Powerful and intense, salty and slight grainy finish. Unpasteurised ewe’s milk and traditional rennet, from France.

George Mewes Cheese
106 Byres Road
G12 8TB
0141 334 5900

George Mewes Cheese
3 Dean Park Street
0131 332 5900

Monday 9am-5pm

Tuesday 9am-5pm
Wednesday 9am-5pm
Thursday 9am-5pm
Friday 9am-5pm
Saturday 9am-5pm
Sunday 10am-5pm

Monday 9am-5pm

Tuesday 9am-5pm
Wednesday 9am-5pm
Thursday 9am-5pm
Friday 9am-5pm
Saturday 9am-5pm
Sunday 10am-5pm

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George Mewes Cheese · 106 Byres Road · Glasgow, G12 8TB · United Kingdom

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