Made by Jeff and Chris Reid on Scriob Ruadh Farm on the Isle of Mull, Hebridean Blue could quite possibly be the bluest blue in the land (Britain that is).
Somerset-dwellers originally, the Reids moved to the farm near Tobermory in 1979, well known for it’s bright buildings. They use a mixed herd of cows that are all milked on a morning. This milk goes straight into cheese production, mainly their cheddar.
It is often compared to Stilton with its strong, tangy nature, however we find more floral notes with a firmer texture. It is aged for up to 8 months and sits firmly in the realm of strong blue cheeses.