Isle of Mull

Isle of Mull

A hearty Scottish cheese 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
Regular price £8.80
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

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 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. 

milk type
Cow

ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Clothbound with Lard

coagulant
Animal Rennet

milk treatment
Raw

location
Near Tobermory, Isle of Mull, Scotland

milk source
Own herd

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milk type
Cow

ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Clothbound with Lard

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.

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 Isl...

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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 an exceptional cheese, forged out of the challenging conditions of the island and the extraordinary resourcefulness of the Reades. During the summer the cows graze 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

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 ...

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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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our-work: Selecting cheeses at the farm

Selecting cheeses at the farm

Accompaniments

Brown Bread Crackers
£3.90

Serving Suggestions

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

FAQs

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.

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.

Customer Reviews

Based on 22 reviews
82%
(18)
5%
(1)
14%
(3)
0%
(0)
0%
(0)
R
Rod Townsend
the best hard cheese

always so so good!!
When you first start eating it, the taste is incredible, then you swallow it, ,and the taste continues, and changes slightly, and after 30 seconds the taste is still going!!
Absolutely top drawer quality cheese!!

F
FRANCK RIBIERE
Best cheddar ever!

Creamy, great taste with a slash of bitterness. One of the best British cheese!

Thank you so much for your feedback Franck! We're delighted to hear that Isle of Mull was to your liking.
Kind regards,
NYd

R
Rod Curran

Excellent Sevice Cheese 1st Class

Hi Rod, thank you kindly for sharing your feedback with us - it's much appreciated.
All the best,
NYD

m
miranda carter
Isle of Mull - the best cheddar

Nutty, full flavour, firm but slightly crumbly. There are so many good cheddars at Neal’s Yard but this is my favourite.

Lovely to receive your feedback Miranda! Thank you so much for sharing it with us - much appreciated.
Best wishes,
NYD

J
John Gadsby
Isle of Mull Cheddar

The best cheddar - butt not available in Vancouver, Canada

We appreciate your feedback John. Thank you!
Best wishes,
NYD