Product Description: Isle of Mull Cheese is made on the beautiful Isle of Mull, in the Inner Hebrides, off the West Coast of Scotland. Sgriob-ruadh farm is a family owned dairy and the only dairy farm on the island. The Reade family uses unpasteurized milk from predominantly Friesian, the odd Ayrshire or Jersey, and more recently from Brown Swiss cows that have been introduced to the farm. The cows live on a diet of grass, herbs and draff (a distillery by-product of ground-up malted barley). When the cows are milked in the morning, the milk is brought directly from the milking parlor to the cheese-making vat. Approximately 20 wheels are made per day. The cheese is firm pressed, bound in cloth and matured for up to 12 months in the the Reade's cellar. The burn which flows past Sgriob-ruadh farm also supplies the water for the Tobermoray Distillery. Isle of Mull Cheddar, too, has a unique character, similar to that of a fine single malt. Isle of Mull is pale in color, and softer in texture than English cheddars. Tangy, spicy, laced with malted barley tones, this Scottish cheddar is a shining example of artisan cheese making. Please Note: From time to time, blue veins develop in "Isle of Mull". This is a natural blueing considered by many to be a delectable bonus; often this blueing is found in cheese of especially rich maturity. Made from unpasteurized cow's milk. Suitable for vegetarians. Photo depicts 50 lb. truckle.
