Isle of Mull cheddar

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Cow. Rennet. Unpasteurised.

Big flavours from this cheddar as far as you can get in Britain from cheddar's origins in Somerset.  Quite a sharp taste, with hints of the fruity, yeasty and slightly alcoholic cows feed offering a feisty lingering tang. A fairly moist, and soft textured cheddar which is complex, deep and strong.

Because the farm and its Friesian cows are kept on the island, the feed used is regularly supplemented by the local Tobermory distillery’s discarded fermented grain, resulting in the very distinctive taste of the Isle of Mull cheese.

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