Hebridean Blue

Hebridean Blue is a marvel of the cheese world, its pattern as striking as a stormy Scottish sky. Made by Jeff and Chris Reid at Sgriob-Ruadh Farm on the Isle of Mull, this cheese is a contender for Britain’s bluest blue, a canvas of marbled artistry. Mature and robust, it channels the strength of a highlander into full-bodied saltiness, tangy depths, and a peppery warmth that resonates with every bite. This spicy, salty, and sumptuously creamy cheese is a Scottish icon, a must-try for blue cheese aficionados.

  • Matured on site at Rennet & Rind by Perry

  • Free shipping on orders over £50

  • Insulated boxes and ice packs to ensure chilled delivery 

  • Guaranteed safe checkout with Shopify

  • MILK


Predominantly Holstein Friesians

Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany.



Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

A Word on Rennet & Rind Maturing

"A heavily larded cheese, which actually makes our maturing influence very minor as all that great stuff is truly locked in and happening on the inside, if we want to change the course of this Cheddar. We'll mainly be thinking about decloth and taking things from there!"

Perry James Wakeman- R&R Affineur

Sgriob-ruadh Farm, Tobermory, Isle of Mull

You are in advanced mode.

You can turn it off in left sidebar. To use advanced options, you will need to enter your own Google Maps API Key.

Get Google API Key

The Reades Family

At Rennet & Rind, we're privileged to share the inspiring tale of the Reade family's journey from Somerset to the rugged beauty of Mull. The four Reade sons, pivotal in this grand adventure, each played their roles to perfection. Brendan, the eldest, undertook the herculean task of relocating their farm, drive by drive, to the windswept Scottish isles. Matthew and Garth initiated a local milk round in Tobermory with just 10 cows, sowing the seeds of what would become a thriving venture.

It was the surplus milk from their diligent herding that sparked the birth of cheese-making at Sgriob-ruadh. With humble beginnings in a whisky bond store, the Reades honed their craft and eventually built a dairy dedicated to their cheese, which became the heart of their family business by 2000. The Glass Barn, a testament to their ingenuity and resourcefulness, rose from recycled materials and evolved from a greenhouse to a welcoming farm shop and café, inviting visitors to immerse themselves in their farm life.

The Reades’ dream of a sustainable, ever-improving farm is alive and flourishing, with a new generation of grandchildren already upholding the farming legacy at Sgriob-ruadh. Jeff Reade's vision of a life woven deeply into the fabric of the future is a reality we at Rennet & Rind celebrate and cherish in every slice of their cheese we offer.




Baked Dotatto Fig Ball - Rennet & Rind British Artisan Cheese