Perfect for a dinner party/ gathering of 6-8 people
- TOMME DE SAVOIE
Made from skimmed milk thus the fat content is less, this is a semi-soft cow’s milk cheese from the Savoie region of the French Alps. A mild flavour but with a very satisfying taste nonetheless. Aged by the Fromagerie Conus, Tomme is another word for cheese which literally translates as ‘round’ or ‘wheel’are there are hundreds of different tomes made throughout France. Tomme de Savoie has a dense texture and a robust grey rind. It has floral notes and a slight peppery edge.
- SELLES SUR CHER
A superb goat’s milk cheese from the Berry region of France. It is strong and creamy with a wonderful aftertaste, and is lightly dusted with salted charcoal.
Ashing goat’s cheese is a practice with a long history. It was originally done to protect the curds from pests and keep them clean, but the benefits it gave to the surface moulds of the cheese – and subsequently to the flavour – has meant that the practice continues in many cheeses. The ash reduces the acidity on the surface of the cheese, which allows the white blooms to develop quicker, adding salt to the ash reduces the moisture of the cheese surface – preventing harmful bacteria from developing.
- LOCH ARTHUR CHEDDAR
This young, organic cheddar has a mild yet well developed, savoury and nutty flavour. Starting out with just two Jersey and two Ayrshire cows in 1985 Loch Arthur Creamery now make a range of cheeses and dairy products and keep 38 dairy cows. Loch Arthur is handmade, using raw organic milk from cows that have been farmed biodynamically. The community at Loch Arthur is built along the Steiner principles, and is a charitable organisation that prizes traditional farming methods. We sell the cheese at 8 months, when you can still taste the light grassy notes and the cheese still has a moist and smooth texture.
- CASHEL BLUE
Actually reasonably strong, but the soft, creamy texture balances this out making it milder than many blues. The favour has a sweetness to it and a very pleasant aroma. The untreated rind develops a green surface mould which is a little stronger than the interior.
Cashel Blue was created in the early 1980s, after much experimentation, by Jane Grubb as a way to improve income from the dairy herd her husband had been building up on the family farm since 1978. Named after the “Rock of Cashel” which is also sometimes know as St Patrick’s Rock.
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 firstname.lastname@example.org. 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.