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George Mewes News
 
Good afternoon, folks!

First things first, my apologies, but we have had to close the online shop as we have just been swamped with orders and we can't take any more. I thought last Christmas was busy but this has been off the scale! Thank you so much everyone who has put in orders, your custom at this difficult time has been very much appreciated. You can still come down to the shops though, and we'll be very pleased to see you!
Meanwhile, thanks to one of our lovely customers for emailing this piece from The Times about top specialist shops, it's always nice to get these wee testimonials, we must be doing something right!
          


All the best in cheese
George Mewes
Cheeses of the Week    Stilton/Stichelton

Christmas without Stilton – unthinkable! It's widely recognised that our superlative Colston Bassett Stilton is the best you can get but there's also a serious rival in Stichelton, the Stilton that can't call itself a Stilton!
OK, a quick lesson – Stilton's protected status, granted in 1996, means that it must be made in Derbyshire, Leicestershire or Nottinghamshire from pasteurised local milk. Interestingly, Stilton can't be made in Stilton village, which gave the cheese its name, because it's not in any of the three counties!
Colston Bassett Dairy in the Vale of Belvoir has been making its outstanding Stilton for more than 100 years and uses milk from local farms within 1.5 miles. After the milk is pasteurised and cooled, the blue mould culture Penicillium roqueforti is added. It's aged from four to six weeks before the cheeses are pierced with steel needles, allowing air into the interior which sparks the mould into life, creating the iconic blue veins. At around nine to 12 weeks the Stilton is ready for sale. Smooth, creamy and mellow with just the right amount of blue bite, it's an essential for many cheese lovers.

 

   

However, Stichelton, above, is made from unpasteurised milk – therefore not a Stilton – which gives an almost meaty tone to its smooth and buttery melt-in-the-mouth texture, with a spicy and rich flavour in a gnarled, chewy rind. Colston Bassett used to be made from raw milk until protected status and cheesemaker Joe Schneider was determined to keep the tradition alive with Stichelton. Still using the milk from a single herd at Collingthwaite Farm in Nottinghamshire, the first Stichelton cheese was produced in 2006 from a unique starter culture which had been used in pre-pasteurisation Stiltons and kept alive for 15 years.
So there you have it, which one will you go for this Christmas? How about both!
Don't forget we also have 2.2kg baby truckles of Colston Bassett Stilton for that amazing Christmas meal centrepiece!

              The cheese piles up!                      Work done for the day!
Have a sweet Christmas!

Ideal for those Christmas snacks, Barbero's chocolate grissini are amazingly more-ish – dark chocolate coats the traditional Italian breadsticks, making them crunchy and delicious, but not too sweet. They make excellent stocking fillers or thank you presents too!
Also, a wee reminder that our amazingly scrumptious panettone from Italian family bakery Filippi are going fast and you'll have to move quickly to get one. It even looks delicious when it's still in its wrapper!


Both available now at George Mewes Cheese in Byres Road, Glasgow, and Stockbridge, Edinburgh!

Click here to download our range of cheeses!
WHAT TASTES SUPERB THIS WEEK...
 
GOAT
Rachel
Semi-hard, orangey-brown washed rind, delicate, fragrant and smooth with a sweet tang and slightly nutty taste. Unpasteurised, vegetarian rennet, from England.

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
Keen's Cheddar Dense, rich and creamy, bright acid tang, savoury and fruity. Unpasteurised cow's milk, traditional rennet, from England.
 
CONTINENTAL
Comté – Firm, slightly grainy and very dense ivory to yellow paste. Nutty and sweet with a long creamy 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
Roquefort
Juicy and moist texture. Powerful and intense, salty and slight grainy finish. Unpasteurised ewe’s milk and traditional rennet, from France.

 
Great Gifts!
What could be more stylish to cut around in! Just the thing for a breezy bracing walk over Christmas, George Mewes quality branded beanies and baseball caps are the business. If you want to get ahead, get a (George Mewes) hat! 
Don't forget we have a range of George Mewes accessories which make ideal Christmas gifts and stocking fillers – you can find them here.

George Mewes Cheese
106 Byres Road
Glasgow
G12 8TB
0141 334 5900
glasgow@georgemewescheese.co.uk

George Mewes Cheese
3 Dean Park Street
Edinburgh
EH4 1JN
0131 332 5900
edinburgh@georgemewescheese.co.uk
GLASGOW
OPENING HOURS

Monday 6 9am-6pm

Tuesday 7 9am-6pm
Wednesday 8 9am-6pm
Thursday 9 9am-6pm
Friday 10 9am-6pm
Saturday 11 9am-6pm
Sunday 12 10am-5pm
EDINBURGH
OPENING HOURS

Monday 6 9am-6pm

Tuesday 7 9am-6pm
Wednesday 8 9am-6pm
Thursday 9 9am-6pm
Friday 10 9am-6pm
Saturday 11 9am-6pm
Sunday 12 10am-5pm


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

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