Hello Ewe

"Hello Ewe" is made by husband and wife team, Tim Homewood and Angela Morris.

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.