Well, it's the first newsletter of 2022, so let me say on behalf of myself and all my staff, have a great New Year and let's hope the coming months are better for everyone!
We've had one or two reports from customers saying that their deliveries at Christmas were a bit late – if this has happened to you, my apologies. Once the item goes to the courier I'm afraid it's outwith our control. I think problems with courier staff and drivers self-isolating has contributed to that.
Meanwhile, we have a part-time post going in the Edinburgh shop – no prior experience is required, just a love of good food, willingness to learn and hard-working attitude! If you are interested, just drop a CV into the Edinburgh shop or email edinburgh@georgemewescheese.
All the best in cheese George Mewes
Cheese of the Week Pecorino Tartufo
Pecorino Moliterno al Tartufo, to give it its full grand name, is a truffle-infused sheep's cheese from Sardinia that packs a powerful punch – and is sure to delight those who like a strong cheese hit!
It's named after the village of Moliterno in southern Italy, where cheesemakers Agostino Vllleco and his son Gerardo came from before they moved to Sardinia in the 1920s. There they found what they were looking for – a good supply of ewe's milk – and this Pecorino is still made there today.
Pecorino Moliterno al Tartufo is matured from six to eight months to give the cheese its own character before it is injected with Italian black summer truffle paste. It is then aged for a further five months, ensuring that the rich flavour of the truffle spreads throughout the cheese. The cheeses are also rubbed with vinegar and olive oil while maturing which helps to give them rich, earthy, salty notes. This is an amazing cheese – it makes a delicious appetiser served by itself with a plate of cured meats. You can also grate it onto pastas and risottos for extra zing, add it to scrambled eggs for a breakfast truffle hit, or simply melt it onto ciabatta. Pecorino Moliterno al Tartufo has a full-bodied, powerful and intense flavour and it needs a big wine to match, so try it with Barolo, Barbaresco or Amarone.
Add some to your basket today!
Treat of the Week Sfoglie crackers
They really need no introduction – and if you haven't eaten your own body weight in Gran Pavesi's Sfoglie crackers at Christmas, then you haven't been trying! Incredibly more-ish, crunchy and delicious, Sfoglie crackers are the ideal accompaniment for all kinds of cheeses and also fantastic on their own. If you haven't had them before come and get some! If you have had them before, come and get some more!
Available now at George Mewes Cheese in Byres Road, Glasgow, and Stockbridge, Edinburgh!
GOAT Ticklemore – Light, delicate and creamy. Mild, fresh and sweet flavour with hints of grass and mushrooms. Vegetarian and pasteurised, from England.
EWE Pecorino Sardo –Firm with slight grainy texture. Spicy and powerful with bold salty and meaty flavours. Pasteurised and traditional rennet, from Sardinia.
HARD PRESS
Keen's Cheddar – Dense, rich and creamy, bright acid tang, savoury and fruity. Unpasteurised cow's milk, 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
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
Stichelton – Smooth, buttery, rich, lactic, salty and spicy with meaty undertones. Unpasteurised cow’s milk, traditional rennet, from England.
