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Isle of Mull Cheddar
Isle of Mull Cheddar
Isle of Mull Cheddar
Isle of Mull Cheddar
£8.50
250GM500GM1KG1/2 (12.5KG)Whole (25KG)

Isle of Mull Cheddar, produced on the rugged Isle of Mull, is a cheddar unlike any other. Crafted from the milk of cows that graze on the windswept pastures of the island and are fed a diet supplemented by the local whisky distillery, this cheese boasts a truly unique character.

The first thing you'll notice is its pale, almost ivory colour, a direct result of the cows' varied diet. The texture is firm and slightly crumbly, yet it melts beautifully on the palate. The flavour profile is robust and complex, with a distinctive tanginess that sets it apart from other cheddars. Notes of grass and wild herbs are complemented by a subtle, underlying smokiness from the whisky mash, adding a depth of flavour that lingers long after the cheese has melted away. There's also a delightful nuttiness and a hint of fruitiness, making each bite a new experience. 

Pairing Suggestions:

Isle of Mull Cheddar pairs wonderfully with a hearty ale or a dram of whisky, both of which echo the cheese's unique production process. For a lighter option, try it with a crisp apple cider. It also shines when melted into dishes, adding a depth of flavour to your favourite recipes.

  • Matured on site at Rennet & Rind by Perry

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS

HERD

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.

MILK

Unpasteurised

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

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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.

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