Isle of Mull Cheddar
This traditional farmhouse cheddar has been produced for over twenty-five years on the Reade family farm off the West Coast of Scotland.
Producing all their own sustainable energy from wind, wood, and their own hydroelectric power plant, the Reades believe that fine cheese cannot be made without close control over ever step of the process. Every morning, milk is taken straight from the milking parlour to the cheese-making vat, ensuring it is exceptionally fresh and never pasteurized. Their hardy mix of Friesian, Ayrshire and Brown Swiss cows feed on island grass and discarded fermented whiskey grains from the Tobermory Distillery. Wrapped in cloth and matured for at least twelve months, these elements all combine to create a hearty and full-bodied cheddar with flavours that are upfront, richly savoury and incredibly boozy.
From time to time, blue veins develop in Isle of Mull and this is considered by many to be a delectable bonus, only found in cheese of especially rich maturity and tradition. Pair with your favourite single malt whiskey to stay true to the cheese's origins.