A Scottish version of Somerset-style cheddar with a fruity, sharp and very tangy flavour. Made by the Reids, who moved from Somerset to Mull in the late 70’s, Isle of Mull Cheddar is known for its pale colour and sharp tang. The pale colour is the result of the climate – due to a short growing season the cows are kept indoors for much of the year. This means that they are fed of a mixture of silage and draff (grain husks from the local distillery), which is lower in carotene than grass. There is a clear difference between the cheese made during the short summer months – which is moister, nuttier and more butter coloured – and the cheese made during the rest of the year.
The sporadic bluing that sometimes occurs in the cheese is seen by the Reids as being a happy accident – it adds a beautiful salty punch, and is a totally natural occurrence. The Reid’s herd is made up mostly of Friesian cows, with some Jersey, Ayrshire and Swiss Reds and are looked after by their son – Garth.
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