Isle of Mull Cheddar
| Isle of Mull Cheddar | |
|---|---|
 | |
| Country of origin | Scotland |
| Region | Argyll and Bute |
| Town | Tobermory |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Crumbly |
| Aging time | 12 months[1] |
| Named after | Isle of Mull |
Isle of Mull Cheddar is a very sharp white cheddar cheese with a blue vein, from the Isle of Mull in Scotland. It is made from unpasteurised milk.
Production
[edit]The cows on the Sgriob-ruadh farm are grass-reared[2] with fermented grain from the nearby Tobermory distillery also used for fodder.[3][4] Milk is taken directly to the cheesemaking vats[2] without being pasteurised.[5] The ivory colour of the cheese is lighter than many other cheddars and there are some blue veins at the edges, with a taste that is slightly nuttier that other cheddars.[3][4][6]
Jeff and Chris Reade began production of the cheese in the 1980s, with their sons later becoming involved.[5] After Jeff's passing in April 2013, his memory was honoured at the British Cheese awards.[7][dead link] In 2003, the herd was predominantly Friesian cows.[2]
References
[edit]- ^ "Isle of Mull Cheddar, 12 Months+". The Cheese Lady. Retrieved 5 February 2025.
- ^ a b c "Say cheese and raise your glass to a taste of heaven". The Scotsman. 5 November 2003. Retrieved 1 March 2017.
- ^ a b Mellis, Iain; Newell, Benjamin; Marr, Alistair (1 May 2009). "Scotland's best cheeses". The List. Archived from the original on 1 March 2017. Retrieved 1 March 2017.
- ^ a b Cruikshank, Alec (2 September 2008). "Best cheese". The Scotsman. Retrieved 1 March 2017.
- ^ a b "Fresh and wild: Isle of Mull cheese". The Sunday Times. 13 December 2009. Archived from the original on 1 March 2017. Retrieved 1 March 2017.
- ^ Slater, Nigel (16 October 2005). "Glasgow ranger". The Guardian. Retrieved 1 March 2017.
- ^ Askeland, Erikka; Jeff, Dominic (1 July 2013). "RBS: Strachan released after a ten–year stretch". The Scotsman. Retrieved 1 March 2017.
External links
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