"Hello Ewe" is made by husband and wife team, Tim Homewood and Angela Morris. Tim originally learned to make cheese with Peter Humphries at White Lake Cheese, but decided in 2008 to set up business with his fiancé Angela.
In order to make a new start, they decided to concentrate on ewes’ milk cheeses rather than the goats’ and cows’ milk cheeses that Tim had made before. Ewe’s milk has the advantage of giving a higher yield when transformed into cheese. Although this was originally perhaps more of a commercial decision, the pair have fallen in love with the delicate and sweet ewes’ milk, and are now delighted to make cheese only from this milk.
Tim and Angela use a Halloumi recipe to make this cheese. Once the curd has been set, cut, moulded, pressed and turned, it is then added back to the whey which has already been boiled and skimmed (ricotta is formed as a by product of the skimming). The cheese is scalded in the hot whey until it rises to the surface, letting Tim know that it is ready.
This Somerset cheese is a truly hand-made product, and is a million miles away from the mass-produced Halloumi that are more readily available.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Semi-Soft|
|For Pregnant Women?||Yes|
Ewes' Milk 98.00% , Salt , Microbial Rennet
|Nutritional Info (per 100g)|| |
Energy (KJ) 1437 Energy (Kcal) 347 | Fat (g) 28.5 Of Which Saturated (g) 20.3 | Carbohydrate (g) 1.2 Of Which Sugars (g) 1.1 | Protein (g) 20.8 | Salt (g) 1.96
|Allergen Advice|| |
For allergens see ingredients in bold.
|Storage||Keep refrigerated below 8˚. Once open, eat within 5 days|