Perfect for a dinner party/ gathering of 6-8 people.
- VACHERIN MONT D’OR
A seasonal cheese which we only have available in the winter – it is made when the cows are in the Valleys, it is very soft with a thick rind and a nutty flavour imparted by the spruce with which it is banded.
During the summer months the cows’ milk is made into Comte – which relies on warm temperatures and a varied grass fed diet on the meadows on Mont d’Or. Once they come down from the mountain, the cows are nearing the end of their lactation period and producing high fat milk ideal for making smaller, softer, cheeses.
The smaller version is a little stronger than the large one, and is ideal for baking.
Ragstone has a tremendous range of textures and the taste is light with hints of lemon and honey. When young it is light and mousse-like in texture, this firms up as it ages, however, as this is an un-ashed goats cheese, the proteins just beneath the rind begin to break down to form a gooey almost runny layer.
Named after a prominent land mark near the original site of Neal’s Yard Creamery, Ragstone is kid renneted to provide an extra dimension of flavour.
- BARWHEYS CHEDDAR
Barwheys has a long and complex flavour. This rich hard cheese hits your tongue with a slightly tart first note, before the taste gives way to subtle hints of nut and caramel. The cheese has a creamy texture with just the merest hint of crumble. The exceptional taste of Barwheys is achieved by a time-honoured production process. Each week they hand make no more than forty truckles of cheese. Once pressed the rounds are wrapped in traditional cotton cheesecloth and nursed carefully as they age on wooden shelves for between ten and twelve months.
- SHROPSHIRE BLUE
Made in Nottingham, based on a Scottish recipe, Shropshire Blue is mellow and salty with a citrus tang and a sweet finish.
A cheese very like Shropshire Blue was first developed by Dennis Biggins, a Cheshire distributor in the 1930s. However production was short lived. In the 1970s Andy Williamson, who had been trained in Stilton making took his knowledge to Scotland where he added colouring to the classic recipe. Originally he called it Invernesshire Blue – but Shropshire Blue sounded more traditional and so that name was adopted instead. Scottish production didn’t last long, and most Shropshire blue is now made in the same areas as Stilton.
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.