Isle of Mull
Quick Overview :
This cheddar is peat and moss with a malty, sweet backbone; Flaky and crumbly and a touch drier than traditional English cheddars; Checklist: -fireside -collection of Robbie Burns poems -glass of scotch -this cheese.
Country of Origin: UK
Milk Type/Treatment: Raw Cow
Rennet Type: Animal
The Flavor Experience
Incredibly earthy and at times rustic Scottish take on cheddar. A malty, almost bready sweetness stands up against the smoky, peaty undertones.
The Isle of Mull is the second largest island of the Inner Hebrides off the west coast of Scotland. Isle of Mull is made at Sgriob-Ruadh (skee-brooah) Farm which uses raw cow's milk from a herd of Friesian, Jersey, Ayrshire and Brown Swiss. The final product is as true a definition of the word 'terroir' as any cheese could ever hope to be. Isle of Mull allows you to travel to Scotland and back in a single bite.
Scotchy scotch scotch. Kind of obvious I know but it works. Try it with a bourbon for something with a little more sugar to play with the acidic notes in the cheese.