This fabulously tasty, well rounded Scottish cheddar is made on the Isle of Mull by the Reade family. [more...]
It is naturally produced using animal rennet and unpasteurised milk from a mixed herd of Friesians, Ayrshire, Jersey and Brown Swiss cows.
There is some variation throughout the year depending on the seasons but this adds to the interest.
In winter the lack of organic grass is supplemented by hay and whisky grains, hence the cheddar appears a little whiter, and occasionally there is some blue veining.