Isle of Mull
Origin: Scotland
Region: Tobermory, Isle of Mull
Made by: Brendan Reade
Type: Hard
Milk: Cow
Milk Treatment: Raw
Coagulant: Traditional Rennet
A Cheddar but not as you know it – Isle of Mull is as wild and unpredictable as the Hebridean weather.
Characteristics: hard, golden paste; the flavours are mellow and herby but can be silagey or boozy while top notes can range from liquorice to camomile.
Best with: serve with slices of crisp apple.