Skip to content

Join the list

Be the first to explore our seasonal collections of exceptional Scottish food and drink.

Article: Isle of Mull Cheese

Isle of Mull Cheese

Isle of Mull Cheese

Meet The Makers:

Isle of mull Cheese

Situated on the spectacular Isle of Mull in the Inner Hebrides, Isle of Mull Cheese operates from Sgriob-ruadh Farm as the last remaining dairy farm on the island. The story began in 1980 when Jeff and Christine Reade, alongside their four sons, made the ambitious move north from Somerset. They purchased a dilapidated farm just outside Tobermory and spent years transforming a neglected site into a thriving family enterprise. Today, the second and third generations of the Reade family continue this exacting work, preserving a vital piece of Scottish agricultural heritage.

THE TERROIR OF THE ISLAND

The foundation of the Reade family's craft is rooted in a profound respect for their dairy herd and the harsh, beautiful environment they inhabit. The high rainfall and salt-laden winds of Mull produce exceptionally lush, rich grazing pasture for their cattle.

The family deliberately avoids pasteurising their milk, choosing instead to allow the natural microflora to dictate the texture and flavour. This ensures the distinct character of the land is reflected in every wheel. In a remarkable nod to true sustainability, the herd's diet is supplemented with draff, the spent grain husks directly sourced from the nearby Tobermory distillery. This grounded approach not only minimises waste but imparts a subtle, boozy warmth to the final cheese.

AN INDEPENDENT, SELF-SUSTAINING ESTATE

Sgriob-ruadh is not merely a dairy farm; it is a lesson in environmental resilience. Operating in such a remote location requires intense self-reliance, and the family has created a remarkably efficient, circular energy system to power their craft. A local stream drives a hydroelectric turbine, a wind turbine harnesses the Hebridean gales, and a wood-fired boiler uses timber from their own estate to heat the dairy.

Once the curds are formed, they are pressed in homemade wooden presses before being bound in traditional muslin. They are then aged in custom affinage rooms built directly into the hillside. This clever architectural decision uses the natural insulation of the earth to maintain the perfect temperature and humidity for months on end, completely removing the need for artificial refrigeration.

INSIDE OUR SCOTTISH HAMPERS

We are exceptionally proud to feature the Reade family's provisions within our curated collections, chosen for their raw milk provenance and their deep commitment to the authentic Scottish larder.

ISLE OF MULL FARMHOUSE CHEDDAR

A robust, deeply authentic provision that captures the island landscape. It delivers a highly tactile, slightly crumbly texture with a rich, savoury profile that is famously sharp and tangy. The natural variations in the unpasteurised milk mean every wheel offers a wildly rewarding finish, often carrying a faint hint of the distillery draff and the coastal air. It serves as a definitive anchor to any artisan cheese board, pairing flawlessly with a strong, malty ale or a generous pour of island whisky.

Isle of Mull traditional farmhouse cheese wedge wrapped in parchment, an artisan Scottish cheddar.