Isle of Mull Cheese
Isle of Mull is a dense, hard farmhouse cheese with some occasional blue veins.
The cheese is made by a Jeff Reade at Sgriob-ruadh  Farm on the Isle of Mull off the west coast of Scotland. It is the only dairy farm on the island.
Isle of Mull Cheese uses unpasteurized milk from Friesian, Ayrshire, Jersey and Brown Swiss cows, who during the winter are fed hay and used malt grain from the Tobermory Distillery (also on the island.) Milk from the herd goes directly to the cheese making buildings.
The milk is curdled using calf's rennet. The cheeses are wrapped in cloth and aged for up to 12 months. Its pale yellow rind shows the cloth marks.
Isle of Mull Cheese made in the winter will be paler as no colouring is added to make it look the same as the summer cheese.
It is made in 55 pound (25 kg) cylinders.
Isle of Mull Cheese can be grated.
Jeff Reade started making Isle of Mull Cheese in 1985. The cheese used to be matured at the Tobermory distillery. By 1999, the farm had acquired its own cheese cellar at the front of the buildings.
 The farm's name, pronounced "Ski-brooah", means "Red Furrow."
Firm CheesesBattelmatt Cheese; Beaufort Cheese; Bergkäse; Bitto Cheese; Brick Cheese; Clonmore Cheese; Coolea Cheese; Emmenthal Cheese; Etorki Cheese; Farmhouse Cheese; Firm Cheeses; Fontina Cheese; Gloucester Cheese; Gouda Cheese; Halloumi Cheese; Havarti Cheese; Hoop Cheese; Isle of Mull Cheese; Kambera Cheese; Killeen Cheese; Lamb Chopper Cheese; Longhorn Cheese; Lord of The Hundreds Cheese; Manchego Cheese (Spanish); Mitzithra Cheese (Aged); Mozzarella (North American); Muenster Cheese; Murcia al Vino Cheese; Murcia Cheese; Pinconning Cheese; Provolone Cheese; Qurut; Raclette Cheese; Raclette Jurassienne; Red Leicester Cheese; Royal Windsor Red Cheese; Salers Cheese; São Jorge Cheese; St George Cheese; Sussex Yeoman Cheese; Tomme d'Abondance; Windsor Red Cheese
Please share this information with your friends. They may love it.