| 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 whitecheddar cheese with a blue vein, from theIsle of Mull in Scotland. It is made fromunpasteurised milk.
The cows on the Sgriob-ruadh farm are grass-reared[2] withfermented grain from the nearbyTobermory distillery also used forfodder.[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 death in April 2013, his memory was honoured at the British Cheese awards.[7][dead link] In 2003, the herd was predominantlyFriesian cows.[2]
