Isle of Mull Cheddar

This traditional cheddar makes your mouth water in the literal sense. It’s one of the strongest cheddars we carry.

Pale ivory coloured, sharp, and moist. Grassy and herbal on the nose, and then it turns. Sharp, barnyard-y, and almost fermented tasting with a boozy malt edge running underneath everything. 

Dairy farmers Jeff and Chris Reade left Somerset in 1979 for a ruined farm on Mull. Ten cows. The couple re-roofed the cow shed before anything else. Their farm, Sgriob-ruadh—Red Furrow—is now the last dairy left in the Hebrides, run by their son Brendan. 

That malt edge isn't an accident. The herd is fed on draff: spent barley from the Tobermory Distillery, a mile down the road. Whisky in, cheese out. 

Winner of Best Scottish Cheese at the 2025 Artisan Cheese Awards.