Mellis Cheesemongers has been trading for more than 25 years, bringing together producers and consumers for mutual benefit.
Mellis imports cheese from local producers from all around Scotland, the United Kingdom and Europe.
Before opening his first shop, founder Iain Mellis had worked in the British cheese industry for almost 15 years. Now, 25 years later he is joined by his wife Karen and their eldest son, Rory to help in this family-run business, which has stores in Edinburgh, Glasgow and St Andrews.
Mellis Cheesemongers makes a point of getting to know every cheesemaker on a first name basis to ensure the best possible quality whilebuilding a long-standing friendship.
For more information see: www.mellischeese.net
Serves 2
Ingredients:
1 small tin of Acquerello rice
150g Parmigiano Reggiano
50g Burro Butter
1 chicken stock cube
A pinch of saffron
100ml Gran Cerdo white wine
1 red onion
Olive oil
Method:
1 Make your chicken
stock as by the instructions
on the packaging.
2 Toast the Acquerello
rice with some olive oil,
the red onion and wine
for a couple of minutes
at a medium heat.
3 Stir the rice and slowly
add half of the prepared
chicken stock bit by bit
allowing it to absorb and become creamy.
4 Turn off the heat and allow
the Acquerello rice to cool.
Put it in the fridge so it is completely chilled.
5 Once chilled, place back
on the hob and slowly add
the remaining stock.
6 Add your butter and Parmigiano cheese,
and then mix and serve
with a pinch of saffron and
black pepper.
7 Pour a couple of large glasses of the remaining Gran Cerdo wine and enjoy.
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