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.
Production
editThe 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]
References
edit- ^ a b c "Say cheese and raise your glass to a taste of heaven". The Scotsman. 5 November 2003. Retrieved 1 March 2017.
- ^ a b Mellis, Iain; Newell, Benjamin; Marr, Alistair (1 May 2009). "Scotland's best cheeses". The List. Archived from the original on 1 March 2017. Retrieved 1 March 2017.
- ^ a b Cruikshank, Alec (2 September 2008). "Best cheese". The Scotsman. Retrieved 1 March 2017.
- ^ a b "Fresh and wild: Isle of Mull cheese". The Sunday Times. 13 December 2009. Archived from the original on 1 March 2017. Retrieved 1 March 2017.
- ^ Slater, Nigel (16 October 2005). "Glasgow ranger". The Guardian. Retrieved 1 March 2017.
- ^ Askeland, Erikka; Jeff, Dominic (1 July 2013). "RBS: Strachan released after a ten–year stretch". The Scotsman. Retrieved 1 March 2017.
External links
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