A strong, 18-month-aged Scottish, traditional Cheddar that gets its flavor and kick from the mash from a nearby whisky distillery.

In 1982, Jeff and Chris Reade packed up their farm and family and moved everything about 500 miles from Somerset to Scotland. There they settled On the Isle of Mull, an abandoned farm known as Scriob Ruadh.

40 years later, these once-abandoned buildings produce a unique cheese, born from the island's challenging conditions and the Reades' extraordinary ingenuity.

During the summer, the cows graze in Scotland’s notoriously humid climate. The search for additional food led the Reades to the local Tobermory distillery, which was struggling to dispose of fermented grain – one of the biggest by-products of distilling. The Reades and Tobermory have had a symbiotic relationship ever since. The Reades’ cows enjoy this fermented grain all year round, and it’s a unique addition that only adds to the complexity of the cheese’s flavour.

All "traditional" cheddars are made using the time-consuming "cheddaring" method: the curds are cut, stacked, and turned by hand to drain the whey.

Each 26kg wheel is wrapped in muslin and rubbed with lard before being stored on wooden shelves in the farm's cellar for 12-18 months, during which time they are carefully turned and cared for. The cheeses are then matured at Neal's Yard in London, where professional ripeners continue to maintain and mature the selected cheese wheels.

Isle of Mull Cheddar can be wild on the palate! It's often tart and tangy, and you can really taste the whisky, heather and salty sea air in the taste.

Enjoy the Isle of Mull with a brown ale, whiskey, cider, or a stronger red wine.