Perfect for a dinner party of 6-8 people
- 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.
- 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.
The sporadic bluing that sometimes occurs in the cheese is seen by the Reids as being a happy accident – it adds a beautiful salty punch, and is a totally natural occurrence. 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.
- CLAVA BRIE
An organic brie made by the Clarke’s of Connage dairy in Morayshire. Like many cheese-making families the work is divided – one brother makes the cheese while the other looks after the cows. They have a mixed herd of 150 Holstein-Friesian with Jersey Crosses and Norwegian Reds and have been using traditional techniques to produce cheese since 2006. Clava is named after a bronze aged circular burial cairn near the farm.
- LANARK BLUE
Lanark changes from season to season. Early season cheese has along, lingering sweet flavour with a sharp undertone; late season cheese is punchier and more savoury. Lanark Blue and its creator – Humphrey Errington are seen as pioneers of Scottish Artisan cheese. Lanark Blue has been made since the 1980s and Errington famously won a court battle to allow the continued use of raw milk in his cheeses
- STAG SELECTION BOX
A choice assortment of our favourite savoury biscuits just made for sharing
This exceptional cheeseboard selection offers a miscellany of flavours and textures – cocktail sized oatcakes, wholemeal biscuits and four varieties of water biscuits (Original, Parmesan and Garlic, Chilli and Rosemary). There’s something for every menu and every occasion.
- MELLIS SPICY TOMATO CHUTNEY
The Bay Tree Spicy Tomato Chutney has the rich, smooth taste of tomato, and is sublime with harder, meaty Scottish cheeses like the above.
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.