Isle of Mull Cheese 400g
  • Isle of Mull Cheese 400g
  • Isle of Mull Cheese 400g

Isle of Mull Cheese 400g

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Now £7.25Was £7.99
Price Per 400g
Now £7.25Was £7.99
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About Product

A hearty, full-flavoured Scottish Cheddar, Isle of Mull is drier in texture than our other Cheddars with flavours that are upfront, richly savoury and boozy.

Made with raw cow's milk and animal rennet.

At Sgriob-ruadh (Gaelic: meaning "Red Furrow" and pronounced Ski-brooah) the cows are predominantly Friesian but the odd Ayrshire or Jersey. Most recently, Brown Swiss cows have been introduced. Their milk is especially suitable for the making of fine cheese.

Fine cheese, of course, can not be made with out the very best of milk. No cheese is made with fresher milk than that used at Sgriob-ruadh. Here, in the morning, as the cows are milked, their milk is taken directly from the milking parlour to the cheese-making vat. This is the freshness denied to the large scale, factory-like cheese-making plant of today, who must first collect their milk by road-tanker from many farms over a wide area.

We strive to keep our cheese as natural as possible, not even adding colouring (commonly used in cheese making). For that reason, the cheeses we make in winter, when the cows are being fed hay, are whiter in appearance than those made when fresh, green grass is more readily available. We want our cheese to be recognised for its individuality of flavour and taste - not by the brightness in colour!!

From time to time, blue veins develop in "Isle of Mull". This is a natural blueing considered by many to be a delectable bonus; certainly it is not harmful and generally such blueing is found in cheese of especially rich maturity.

Due to the nature of this product the product may vary in weight

Product Information
  • Nutritional Info:-
    Moisture (Oven Dry) ≈ 28.5 g/100g
    Protein (N x 6.25) ≈ 25.5 g/100g
    Total Carbohydrate ≈ 1.5 g/100g
    Sugar ≈ 0.2 g/100g
    Fat (by NMR) ≈ 40.5 g/100g
    Saturated Fat ≈ 25.3 g/100g
    Mono-Unsaturated Fat ≈ 10.3 g/100g
    Energy KJ ≈ 1950 KJ
    Energy kcal ≈ 470 kcal
    Sodium (expressed as salt) ≈ 1.7 g/100g
    Sodium ≈ 630 mg/100g
  • Contains Milk
  • Ingredients:-

  • Raw Cow’s Milk ≈ 98.5% all sourced from the dairy herd at Sgriob-ruadh Farm.

  • Traditional Animal Rennet produced

  • Pure Salt ≈ 2% Range 1.5 – 2.2%
  • Starter Culture e.g. Lactobacillus, which produce Lactic Acid, Nisin and CO2 (Pathogen Inhibitors).
Packaging InformationPackaging Information

Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.

To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.

Campbells Prime meat ice gel pack delivery
About Product

A hearty, full-flavoured Scottish Cheddar, Isle of Mull is drier in texture than our other Cheddars with flavours that are upfront, richly savoury and boozy.

Made with raw cow's milk and animal rennet.

At Sgriob-ruadh (Gaelic: meaning "Red Furrow" and pronounced Ski-brooah) the cows are predominantly Friesian but the odd Ayrshire or Jersey. Most recently, Brown Swiss cows have been introduced. Their milk is especially suitable for the making of fine cheese.

Fine cheese, of course, can not be made with out the very best of milk. No cheese is made with fresher milk than that used at Sgriob-ruadh. Here, in the morning, as the cows are milked, their milk is taken directly from the milking parlour to the cheese-making vat. This is the freshness denied to the large scale, factory-like cheese-making plant of today, who must first collect their milk by road-tanker from many farms over a wide area.

We strive to keep our cheese as natural as possible, not even adding colouring (commonly used in cheese making). For that reason, the cheeses we make in winter, when the cows are being fed hay, are whiter in appearance than those made when fresh, green grass is more readily available. We want our cheese to be recognised for its individuality of flavour and taste - not by the brightness in colour!!

From time to time, blue veins develop in "Isle of Mull". This is a natural blueing considered by many to be a delectable bonus; certainly it is not harmful and generally such blueing is found in cheese of especially rich maturity.

Due to the nature of this product the product may vary in weight

Product Information
  • Nutritional Info:-
    Moisture (Oven Dry) ≈ 28.5 g/100g
    Protein (N x 6.25) ≈ 25.5 g/100g
    Total Carbohydrate ≈ 1.5 g/100g
    Sugar ≈ 0.2 g/100g
    Fat (by NMR) ≈ 40.5 g/100g
    Saturated Fat ≈ 25.3 g/100g
    Mono-Unsaturated Fat ≈ 10.3 g/100g
    Energy KJ ≈ 1950 KJ
    Energy kcal ≈ 470 kcal
    Sodium (expressed as salt) ≈ 1.7 g/100g
    Sodium ≈ 630 mg/100g
  • Contains Milk
  • Ingredients:-

  • Raw Cow’s Milk ≈ 98.5% all sourced from the dairy herd at Sgriob-ruadh Farm.

  • Traditional Animal Rennet produced

  • Pure Salt ≈ 2% Range 1.5 – 2.2%
  • Starter Culture e.g. Lactobacillus, which produce Lactic Acid, Nisin and CO2 (Pathogen Inhibitors).
Packaging InformationPackaging Information

Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.

To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.

Campbells Prime meat ice gel pack delivery