This family of farmhouse artisan cheesemakers use their own dairy herds and traditional methods to produce stunning award-winning unpasteurised Traditional Isle of Mull, and Hebridean Blue cheeses, along with Cloth Bound Tobermory Truckles and naturally flavoured wax coated Isle of Mull Flavells. Their classic Isle of Mull truckles can out-do any mature continental cheese and in addition to the cheeseboard I grate it over dishes for flavoursome gratins.
The dairy, close by the island’s delightfully colourful principal town of Tobermory, has a lovely farm shop and stunning Glass Barn Café. Their fine reputation means their cheeses can be found on many discerning cheese counters.
- UNPASTEURISED MILK FROM OWN SWISS BROWN, FRIESIAN, DAIRY SHORTHORN, NORWEGIAN RED, MEUSE RHINE ISSEL & JERSEY COWS
- TRADITIONAL RENNET
- ONLINE CHEESE SHOP
- FARM SHOP
- ISLAND PORK: OUTDOOR PIGS, REARED ON WHEY (& OTHER GOODIES) when available
Now (June 2023) also producing Isle of Mull Spirit – a spirit made from the spent whey of our cheese making, made wholly from our farm, by us, for you to drink, alongside our farmhouse cheese.
Sgriob-ruadh – 40% raw whey based spirit
Cheesemakers strength – 60% raw whey based spirit
Coo J’N – 40% raw whey spirit with botanicals added
Isle of Mull: GOLD 2021 for Farmhouse/Traditional Bandaged Cheese.
Hebridean Blue: GOLD 2021 for any type or variety. Scottish Producers Only.
+ SILVER 2021 for Blue Vein Cheese – Hard. UK Producers only.
+ BRONZE 2021 for Hard (Except Stilton). UK Producers only.
In 1979, Jeff and Chris Reade moved to the then derelict Sgriob-ruadh Farm. Together with their four sons and driven by their own enterprise, ingenuity, skill, and hard work, they built a working farm with cow housing, milking parlour, cheesemaking room and cellars. Chris, Garth, Brendan and Shelagh continue to cultivate Isle of Mull cheese today and the 3rd generation is in training! The family is proud to be one of the island’s largest employers. The dairy, bakery and houses are powered by a hydroelectric plant, wind turbine and log burners. Their whole system is so environmental, the family can even enjoy an indoor swimming pool, heated with reclaimed heat from cooling the evening milk down and the air conditioning equipment used in the dairy.
Cheese produced from raw milk has many layers of flavours and they endeavour to preserve the natural flora found in the milk (the terroir) by milking directly into the cheese vat. A truly sustainable and holistic way to produce cheese.
Summers are short on the island, so the herd are housed in large sheds over winter, to protect them from the wild island weather. They are fed a balanced diet of hay, silage and draff, from the distillery in Tobermory a mile or so away. Summers are wonderful, bright and fresh with long days. The cows graze on rich organic grass. Over the years the cheese has matured with flavours that range from sweet and boozy to rich, savoury, and mellow.