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First made in the early 1980’s by Alan and Jenny Gray (Yarg is their surname reversed!) and based on a 13^th century recipe, it is a mix between Caerphilly and Wensleydale, although it is distinctly creamier, and has an edible jacket of nettle leaves. This gives the cheese a herby flavour as well as an attractive appearance which is very popular on our cheese wedding cakes! It has a beautiful delicate, grassy flavour, with notes of mushroom and asparagus in the rind. The nettles are harvested in May and frozen for use throughout the year. The cheese is made from the pasteurised milk of a mixed herd of Ayrshire, Jersey and Friesian cows.

Jeff and Chris Reade moved to Scriob Ruadh Farm (Red Furrow Farm) in 1979 after making cheddar in Somerset. The Mull cows are fed the spent grain husks (draff) from the whisky distillery at Tobermory. It smells and tastes winey and fermented, which contributes to the yeasty, feisty, sharp flavours of the cheese. A moist cheddar with a soft texture and quite wild, farmy fruity flavours. The strongest cheddar in the shop. Enjoy with full bodied red wine and fruit chutney, crackers or oatcakes.

Winner of the Best World Whisky, Gold Medal at the 2012 International Whisky Competition. Distilled in a unique copper pot still, matured in bourbon barrels, finished in rich Madeira wine casks and bottled at premium strength, this single malt whisky is smooth, light in character and softly golden in colour. At a generous 46% ABV, it has a classic freshness with aromas of cream toffee, rich fruit and raisins.