Tower of whole and smaller cut pieces of cloth-bound Isle of Mull Cheddar cheese with a firm close-textured paste

Isle of Mull Cheddar

A hearty Scottish Cheddar with a firm, fondant-like texture that tends to be slightly more compact than the other Cheddars we sell. Flavours range from juicy and zesty to boozy and deeply savoury.

Clothbound with lard.

PORTION

250g

MINIMUM 250 g

500g

MINIMUM 500 g

1kg

MINIMUM 1000 g

2kg

MINIMUM 2000 g

Cake Layer 6cm x 35cm

MINIMUM 4500 g

Regular price £7.10 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Cow

ingredients
MILK, salt, rennet

coagulant
Animal Rennet

milk treatment
Raw

location
Near Tobermory, Isle of Mull, Scotland

milk source
Own herd

breed
Crossbred

season
All year

average age
10-18 Months

cheesemakers
Brendan Reade

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The Reade family farm uses its own sustainable sources to produce the energy it needs: wind, wood, and an on-site hydroelectric power plant. Their innovative heat exchange system uses heat removed from the milk in the evening to warm it back up for making cheese in the morning.

background

In 1982, Jeff and Chris Reade packed up their farm and family, and transported them the 500-odd miles from Somerset to Scotland. There, they settled in a derelict collection of buildings on the Isle of Mull, known as Scriob Ruadh. Fast-forward to today and those once-derelict buildings are home to one of the most inspiring farms and businesses we work with – not to mention an exceptional Cheddar, forged out of the challenging conditions of the island and the extraordinary resourcefulness of the Reades. During the summer, the cows graze on the richly diverse pastures that flourish in the warmer months, but with the notoriously damp Scottish climate the amount of time they can spend outdoors is limited. The quest for supplementary food led the Reades to the local distillery, Tobermory, which was facing the problem of disposing of fermented grain, one of the biggest by-products of distilling. It didn't take long for them to come to an arrangement, and that symbiotic relationship has continued ever since. The herd feeds on grass in summer and hay in winter but enjoys a supplement of fermented grain throughout the year, a unique addition which only adds to the cheese's deeply flavoursome complexity. Once set and moulded, the cheeses are kept in an underground cellar to mature for up to 18 months.

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our work with this cheese

We journey up to Scriob Ruadh twice a year to taste and select Cheddar with the Reade family. Where possible, we choose cheeses with a firm, appealingly waxy texture, a rich, boozy flavour profile and a complex sweetness – though Isle of Mull Cheddar can also boast flavours that are savoury and brothy.

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Selecting cheeses at the farm

Accompaniments

Brown Bread Crackers
£2.90

Serving Suggestions

Melt on top of wholemeal toast and serve with a sweet onion chutney.

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.