Isle of Mull Cheddar | Scotland | Cow's Milk | Hebridean Farmhouse Cheddar, 15+ Months Aged
250g Wedge
This is what Cheddar was before factories got involved—made on a remote Scottish island by the same family since 1963. That distinctive orange colour comes from annatto, not artificial dyes, and every wheel is clothbound and aged in natural caves.
Flavour: Complex and robust with sweet caramel notes balanced by sharp tang. Think roasted nuts, dried fruit, and that satisfying crystalline crunch that only comes from proper long ageing. More character in one bite than most Cheddars develop in their entire life.
Best for: Serious cheese boards, traditional ploughman's lunches, or moments when you want to understand why British farmhouse cheese matters. Pairs beautifully with Scottish whisky or just savoured on its own.
Made by the Reade family using methods unchanged since the 1960s—this is Scottish island tradition you can taste.
250g Wedge
This is what Cheddar was before factories got involved—made on a remote Scottish island by the same family since 1963. That distinctive orange colour comes from annatto, not artificial dyes, and every wheel is clothbound and aged in natural caves.
Flavour: Complex and robust with sweet caramel notes balanced by sharp tang. Think roasted nuts, dried fruit, and that satisfying crystalline crunch that only comes from proper long ageing. More character in one bite than most Cheddars develop in their entire life.
Best for: Serious cheese boards, traditional ploughman's lunches, or moments when you want to understand why British farmhouse cheese matters. Pairs beautifully with Scottish whisky or just savoured on its own.
Made by the Reade family using methods unchanged since the 1960s—this is Scottish island tradition you can taste.
250g Wedge
This is what Cheddar was before factories got involved—made on a remote Scottish island by the same family since 1963. That distinctive orange colour comes from annatto, not artificial dyes, and every wheel is clothbound and aged in natural caves.
Flavour: Complex and robust with sweet caramel notes balanced by sharp tang. Think roasted nuts, dried fruit, and that satisfying crystalline crunch that only comes from proper long ageing. More character in one bite than most Cheddars develop in their entire life.
Best for: Serious cheese boards, traditional ploughman's lunches, or moments when you want to understand why British farmhouse cheese matters. Pairs beautifully with Scottish whisky or just savoured on its own.
Made by the Reade family using methods unchanged since the 1960s—this is Scottish island tradition you can taste.
Island Life, Island Cheese
The Isle of Mull sits in Scotland's Inner Hebrides, where Atlantic storms and Gulf Stream warmth create unique conditions. The Reade family moved here in 1963, bringing traditional cheesemaking knowledge to an island that had never made cheese commercially.
This isolation became their advantage. No pressure to modernise, no factory efficiency targets—just the time and space to perfect traditional farmhouse Cheddar methods that mainland producers abandoned decades ago.
What Makes It Special
Clothbound Tradition: Every wheel is wrapped in muslin cloth and aged for 15+ months in natural caves. This allows the cheese to breathe whilst developing that distinctive crusty rind that protects and flavours the paste within.
Annatto Colouring: That beautiful orange hue comes from annatto seeds—a traditional natural colourant that's been used in British cheesemaking for centuries. It's not just cosmetic; annatto adds subtle nutty, peppery notes.
Traditional Make: Morning and evening milk from local island herds, natural starter cultures, and hand-crafted techniques that can't be rushed or automated.
The Science Behind the Flavour
15+ month ageing allows proteolytic enzymes to slowly break down proteins, creating those satisfying calcium lactate crystals that give proper aged Cheddar its characteristic crunch.
The clothbound ageing creates a completely different environment than plastic-wrapped modern Cheddar. Beneficial moulds on the cloth interact with the paste, developing complex flavours whilst the natural rind concentrates and protects the interior.
Island terroir matters here—the sea air, local pastures, and unique humidity conditions create flavour compounds you simply can't replicate elsewhere.
Taste and Texture
Paste: Rich orange throughout, firm but yielding, with scattered white crystals that provide textural interest.
Texture: Dense and smooth when young, developing granular complexity with age. Never dry or crumbly—proper moisture balance from clothbound ageing.
Flavour Profile:
Sweet caramel and brown butter up front
Sharp, clean acidity that builds gradually
Roasted hazelnuts and dried apricots
Long finish with hints of sea salt and herbs
The clothbound rind adds earthy, mushroomy notes near the edges whilst the core remains sweet and nutty.
Pairing Logic
This Cheddar's complexity wants partners that either match its intensity or provide clean contrast. Traditional combinations work because they've been tested by generations.
Classic Pairings:
Scottish Whisky: Especially Islay malts—smoke and peat complement the island character
Vintage Port: Sweet fortification balances sharp acidity
Strong Ale: British bitter or barley wine with matching intensity
Modern Approaches:
Aged Riesling: Petrol notes and acidity complement the sharp tang
Cabernet Sauvignon: Bold wine for bold cheese
Aged rum: Caramel notes echo the cheese's sweetness
Traditional Accompaniments:
Pickled onions—classic British pub pairing
Fresh apple slices—sweetness and crunch contrast
Crusty sourdough—proper foundation for serious cheese
Ale jelly or chutney—traditional preserves
Serving Suggestions
Temperature: Room temperature—45 minutes minimum to let those island fats soften and aromatics develop.
Cutting: Use a proper cheese knife and cut generous wedges. Show off that beautiful orange paste and natural rind development.
Board Position: This is your statement cheese—position it prominently where the clothbound rind can be appreciated.
Scottish Style: Serve with oatcakes, Scottish honey, and perhaps a dram of whisky for the full Hebridean experience.
Storage & Handling
Respect the cloth: Never remove the muslin—it's integral to the cheese's character and protection.
Wrap carefully: Cheese paper over the cut surface, leaving the clothbound sides exposed to breathe.
Store cool: Vegetable crisper maintains ideal humidity without drying out the natural rind.
Shelf life: 4-6 weeks once cut, but flavour peaks within the first two weeks.
Why It's Worth It
You're not just buying cheese—you're supporting one of Scotland's last traditional farmhouse operations. The Reade family's 60+ year commitment to quality over quantity means every wheel receives individual attention.
Clothbound ageing for 15+ months requires significant investment in time, space, and expertise. The natural cave ageing and traditional methods can't be rushed or automated—this is genuine artisan production.
Island logistics mean everything costs more—from bringing supplies to shipping finished cheese. When you factor in the isolation, traditional methods, and extended ageing, this represents exceptional value for authentic farmhouse Cheddar.
The Scottish Island Story
Every wheel tells the story of Hebridean tradition meeting English cheesemaking knowledge. The Reade family brought Cheddar expertise to an island that embraced their vision of quality over quantity.
This cheese represents what's possible when traditional skills meet perfect conditions—Atlantic air, island pastures, and the time to do things properly. It's not just Cheddar; it's Scottish island culture you can taste.