Hello Ewe

A truly hand-made, ewes' milk cheese from Somerset. Use in place of Halloumi for delicious results.
T Thermised B Suitable for Pregnant Women V Suitable for Vegetarians
£6.50
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Product details

"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.

More Information
Country of Origin British Isles
Milk Variety Sheep's
Style of Cheese Semi-Soft
Ingredients

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.

Pack Weight 160g

Keep refrigerated below 8°. Eat within 7 days of receipt, or the date shown on cheese. Once you have cut into the cheese, eat within 5 days.

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