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Isle of Mull

Unpasteurised Traditional Rennet Cow
PLU 251

Key Facts

  • CountryScotland
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo

Store & Serve

  • StorageKeep refrigerated.


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

Isle of Mull cheddar is made only from the milk of the farm's own herd of predominantly Freisians cows, with the odd Ayrshire, Jersey and Highland cow too. To ensure maximum freshness, the milk is pumped straight to the cheese making vats directly after the morning's milking. The cheese is unpasteurised, which really allows the cheese to take on the character of the seasons and the weather it is exposed to. The cheeses made with winter milk are almost white in colour compared to the light golden colour of the cheeses made when the cows are able to graze on the fresh green grass in spring and summer.

In winter, when feed from the mainland is expensive, the herd's diet is supplemented with spent grain husks from the nearby whisky distillery, which imparts a yeasty, sharpness. All the year round the flavour is full and farmy, with wild, salty notes from the exposure to the Atlantic elements. From time to time, blue veins develop in Isle of Mull cheddar. 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.