Description & Tasting Notes The Isle of Mull is a small island off the Western coast of Scotland. Chris and Jeff Reade moved to the island from Somerset (where they were cheddar-makers), in 1979 to start making Scottish farmhouse cheddar. The farm’s cows are usually out in the pastures during Spring and Summer, then they spend most of the colder months in a barn, eating a mix of silage (hay) and ‘draff’ – grain husks left over from making whisky. The draff can sometimes produce yeasty, sharp notes in the flavour of the cheese. This cheddar is full and round with a well-balanced tangy flavour with an earthy, fruity slightly ‘farmy’ finish. The texture is quite moist for a clothbound cheese – kind of ‘melt in the mouth’.Other Notes & Serving Suggestions Pair this cheddar with a glass of your favourite Cabernet Sauvignon – the tangy bite in the cheese is matched head on by the tannins in the wine. It is also a divine partner for a smoky single malt whisky or a farmhouse cider. Serve at room temperate with fresh apple and onion marmalade. It works well on a cheese plate and is an essential feature of a Ploughman’s Lunch.Region: Isle of Mull, Scotland Milk: Unpasteurised Cow Rennet: Animal Size: 26kg wheel available whole or as cuts
