milk type
Cow
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
our work with this cheese
Accompaniments
Serving Suggestions
Melt on top of wholemeal toast and serve with a sweet onion chutney.FAQs
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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


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.
milk type
Cow
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
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.
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.
pairing suggestion
Melt on top of wholemeal toast and serve with a sweet onion chutney.