Isle of Mull Cheddar is a very sharp white cheddar cheese with a blue vein, from the Inner Hebrides, Scotland. It is made from unpasteurised milk.
The cows on the Sgriob-ruadh farm are grass-reared [1] with fermented grain from the nearby Tobermory distillery also used for fodder. [2] [3] Milk is taken directly to the cheesemaking vats [1] without being pasteurised. [4] The ivory colour of the cheese is lighter than many other cheddars and there are some blue veins at the edges, with a taste that is slightly nuttier that other cheddars. [2] [3] [5]
Jeff and Chris Reade began making the cheese in the 1980s and their sons were later involved. [4] Jeff Reade died in April 2013 and his memory was honoured at the British Cheese awards. [6] In 2003 the herd was predominantly Friesian cows. [1]