Hello Ewe is made by husband and wife team, Tim Homewood and Angela Morris in the beautiful Chew Valley, just south of Bristol. They lovingly make their cheeses by hand with ewes milk from two Somerset flocks.
Following a Halloumi recipe, 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. The cheese is scalded in the hot whey until it rises to the surface, letting Tim know that it is ready.
Winning Silver at the British Cheese Awards in 2019 in the category of stretched curd style cheeses, this a true artisan take on more mass-produced Hallloumi. Salty and delicious, this cheese is perfect for summer barbecuing as it readily holds it shape against high heat. Enjoy on its own, lightly grilled until golden brown or alongside fresh watermelon or drizzled with local honey.
Approximately 170-190g ea