Isle of Mull Cheddar


Crumbly. Sharp. Tangy. 

Origin: Scotland, Isle of Mull

Style and Texture: Cheddar, firm

Milk: Cow

Milk Treatment: Raw

Rennet: Traditional

Drink: Ales, cider, red wine, whisky

Complement with: Adamson’s oatcakes, venison pate or onion marmalade

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A mature farmhouse cheddar made from unpasteurised cows’ milk from a heard of Friesians. It is matured for 8 months and is strong, sharp and nutty in flavour. Occasionally it has a slight blue vein, but this just adds to the flavour. It is made by Jeff & Christine Reade on his farm Sgriob Ruadh (Gaelic for Red Soil) on the Isle of Mull.

This cheese is featured in our Great British Selection.

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