Description
Isle of Mull Cheddar Cheese
About Isle of Mull Cheddar
Isle of Mull Cheddar is one of those cheeses that always gets people talking in the shop. Made at Sgriob-ruadh Farm, just outside Tobermory on the Isle of Mull, it’s a proper traditional clothbound Cheddar made with raw cow’s milk and absolutely packed with character.
The Reade family have been making cheese here for more than forty years, using traditional Cheddar methods and milk from their own herd. Each wheel is clothbound and matured for well over a year, developing the wonderfully rugged rind and complex flavours that make Isle of Mull instantly recognisable.
This is a world away from a uniform block of supermarket Cheddar. Every batch can be a little different — and that’s exactly why I love it.
The Backstory
Cheddar may have begun life in Somerset, but Isle of Mull Cheddar is unmistakably a product of its Scottish island home.
Chris and Jeff Reade moved from Somerset to Sgriob-ruadh Farm in the early 1980s, bringing their cheesemaking knowledge with them and gradually building the farm and dairy that the family still runs today.
One of my favourite parts of the story is the farm’s relationship with the nearby Tobermory Distillery. The cows are fed draff, the spent grain left over from whisky production, alongside their normal diet. It’s a wonderfully practical example of one local food producer making use of another’s by-product — although sadly it doesn’t mean the cows are wandering around Mull slightly tipsy!
The cheese is made traditionally, clothbound and allowed to mature slowly. During that time, its natural rind develops and the flavours inside become deeper, more savoury and considerably more complex.
Today, the next generation of the Reade family continues the story, producing one of Britain’s most distinctive farmhouse Cheddars.
Isle of Mull Cheddar – Jen’s Tasting Notes
Isle of Mull isn’t a quiet Cheddar.
The paste is pale ivory and can range from firm and slightly crumbly to wonderfully fudgy, depending on the particular piece and its age. That rustic clothbound rind is part of the character too, bringing earthy, cellar-like aromas to the cheese beneath.
Flavour-wise, there’s loads going on. I often find bright acidity and savoury notes alongside fruitiness, nuts and something distinctly yeasty. As you keep eating, you can find flavours of grass, earth and occasionally something almost boozy or fermented.
And that’s one of the things I love about Isle of Mull — it isn’t completely predictable. Different batches can taste noticeably different, reflecting the milk, the season and the maturation of each wheel.
It’s a big, characterful Cheddar that makes you stop and think about what you’re tasting. Exactly my sort of cheese.
How to Serve and Pair Isle of Mull
- Make sure you take it out of the fridge a good hour before you want to eat it so all those flavours have a chance to open up.
- Classic pairings: We have to go Scottish somewhere, so try it with a dram of whisky. Something with malty, honeyed flavours can be particularly lovely without overwhelming the cheese.
- Something a little different: A full-bodied red works brilliantly too. Cabernet Sauvignon has enough fruit and structure to stand up to all that Cheddar character.
- On the plate: Keep it simple. Oatcakes, sliced apple and perhaps a little chutney are really all you need.
- In the kitchen: It makes spectacular cheese on toast and a seriously good macaroni cheese — although personally, if I’ve got a particularly good piece of Isle of Mull, I’d rather just eat it.
Jen’s note: The cows at Sgriob-ruadh Farm are fed draff — the spent grain from nearby Tobermory Distillery. I love the idea that one of Scotland’s most famous products helps, in a small way, to make one of its great cheeses. Whisky and Cheddar connected before we’ve even opened the bottle!
Buying Isle of Mull
- Brand or Producer: Isle of Mull Cheese
- Product name: Isle of Mull Cheddar
- Milk: Cow
- Country: Scotland
- Region: Mull
- Strength: Strong
- Vegetarian: No
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £3.80
- 500g wedge, £19.00
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet
