Isle of Mull Cheese Company
Jeff and Christine Reade moved to Sgriob-ruadh Farm (pronounced ‘Ski-brooah’, and meaning ‘red furrow’) in 1981. Though it had no roof and a generous array of plants growing within its ruins, their first priority was getting the cowshed wind and watertight. Over 30 years later, the farmhouse is complete and the farm buildings extended any number of times, including a large cheese cellar where Mull’s only dairy farm matures its wares for up to 18 months. Their raw cheeses are made from Sgriob-ruadh milk, just hours out of the cows, using only renewable energy. The results are their famous Isle of Mull, a tangy farmhouse cheddar that occasionally develops blue veins (if you’re very lucky); Hebridean Blue; Tobermory Truckles of varying maturity, and Flavells, with additions including mustard, cracked black pepper, cranberry and garlic. Visitors to the farm are welcome – you can watch the cheese-making in action, see the maturing rounds and buy some to take away, slotting your money into an honesty box.
Reviews & features
Scotland's best cheeses1 May 2009
Iain Mellis, along with colleagues Benjamin Newell and Alistair Marr, offers his expertise
Isle of Mull Cheddar Isle of Mull Cheddar is considered by many as the daddy of Scottish cheddars. Strong, fruity and brooding, Isle of Mull cheddar is made from unpasteurised cow’s milk on Sgriob-ruadh (pronounced ‘Ski-brooah’) farm on the tranquil…