Perfect for a dinner party of 6-8 people
- ISLE OF MULL CHEDDAR
A Scottish version of Somerset-style cheddar with a fruity, sharp and very tangy flavour. Made by the Reids, who moved from Somerset to Mull in the late 70’s, Isle of Mull Cheddar is known for its pale colour and sharp tang. The pale colour is the result of the climate – due to a short growing season the cows are kept indoors for much of the year. This means that they are fed of a mixture of silage and draff (grain husks from the local distillery), which is lower in carotene than grass. There is a clear difference between the cheese made during the short summer months – which is moister, nuttier and more butter coloured – and the cheese made during the rest of the year.
- HEBRIDEAN BLUE
A delicious blue cheese from the makers of Isle of Mull in the mould of Stilton – indeed from the outside it looks very similar to its English counterpart. Once opened, however, its paler flesh and vivid dark green veins reveal its differences. More crumbly and less creamy, with an upfront punch of salty blue, Hebridean Blue creates a distinct and lasting impression. The Reid’s herd is made up mostly of Friesian cows, with some Jersey, Ayrshire and Swiss Reds and are looked after by their son – Garth. They’re farm is heated, including their cheese vats using carefully managed local woodland resources, and all they’re electricity comes from hydro power. They are so committed to not wasting energy that they pump the water used to heat their cheese vats into an indoor swimming pool – so that it can be enjoyed again!
- AULD REEKIE
A sweet, smoky cheddar-like cheese with a smooth and creamy texture and a mild tang. It is made along the Royal Deeside, Aberdeenshire, and as such uses traditional techniques from the area. The cheese itself is based on the cheese Alex Reid’s mother used to make when he was a boy, using traditional methods and equipment. This cheese is then cut in half to ensure an even smoking in the smokehouse. Auld Reekie is smoked with using traditional methods – similar to those used to smoke Salmon caught in the Dee – but with the exclusive twist of using whisky barrel shavings.
- THE WESTRAY WIFE
Westray Wife has a smooth texture with a rich, salty taste and hints of hay meadows. It is similar in style to Alpine cheeses like Raclette and Morbier, lending itself well to melting over potatoes as well as complementing the more traditional Scottish cheeses. d, before a stunningly long aftertaste. Jason and Nina Wilson move from South Africa to Orkney to begin making cheese quite recently and their organically farmed herd of Ayrshire cattle graze on a species rich pasture – resulting in a complex flavour. The Cheese is named after an ancient figurine of a woman found on the island of Westray that is thought to be 5000 years old.
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. If you require specific advice on any of our Mellis products, please contact us on 0131 661 9955 or email email@example.com. For all other branded products, please contact the manufacturer. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Mellis Cheese Limited nor without due acknowledgement.