My passion is great, timeless food and the finest ingredients – especially perfectly-matured world-class artisan cheese.
For more than 25 years I was a chef and my passion for great, timeless food and the finest ingredients – especially perfectly-matured world-class artisan cheese – inspired me to open the first George Mewes Cheese shop in the West End of Glasgow in 2010, and a second in Stockbridge, Edinburgh in 2015. Along the way we have won a number of awards – including UK Cheese Counter of the Year at the World Cheese Awards 2014.
We achieved all these thing because I want only the best. I have personally sourced and selected wonderful award-winning cheeses from the British Isles, France, Italy, Spain and Switzerland, and George Mewes is the main stockist in Scotland for Hervé Mons, possibly the top affineur in France. I’ve been to see Hervé at his amazing cave complex at Saint-Haon-Le-Châtel in the Loire, packed to the rafters with the best cheeses France can offer, and it was an inspiration. We also work closely with premier British affineur Neal’s Yard of London, who encourage and nurture Britain and Ireland’s finest small producers, as well as independent cheese shops like George Mewes.
An amazing cheese deserves to be looked after amazingly well. Our Glasgow shop is fully refrigerated and specially designed to keep our cheeses in perfect condition. We have taken this a step further in Edinburgh and created the first cheese shop of its kind in Scotland, designed for us by Andy Whyte at Lucid Architecture. Using state of the art refrigeration, counters and shelves made out of tonnes of Welsh slate and spruce, and a foot-deep concrete floor, we have made the ideal cave-like conditions for storing and maturing our quality cheeses. My team of highly-trained cheesemongers make sure that they are presented and looked after in exemplary fashion. They share my passion for artisan quality and they know the cheeses inside out – ask them anything, they are always happy to help.