In 1979, Jeff and Chris Reade moved to the then derelict Sgriob-ruadh Farm. Together with their four sons and driven by their own enterprise, ingenuity, skill, and hard work, they built a working farm with cow housing, milking parlour, cheesemaking room and cellars. Chris, Garth, Brendan and Shelagh continue to cultivate Isle of Mull cheese today and the 3rd generation is in training! The family is proud to be one of the island’s largest employers. The dairy, bakery and houses are powered by a hydroelectric plant, wind turbine and log burners.
Folk staying in the farm's holiday cottages can enjoy their indoor swimming pool, heated with reclaimed heat from cooling the evening milk down and the air conditioning equipment used in the dairy!
Cheese produced from raw milk has many layers of flavours and they endeavour to preserve the natural flora found in the milk (the terroir) by milking directly into the cheese vat. A truly sustainable and holistic way to produce cheese.
Summers are short on the island, so the herd are housed in large sheds over winter, to protect them from the wild island weather. They are fed a balanced diet of hay, silage and draff, from the distillery in Tobermory a mile or so away. Summers are wonderful, bright and fresh with long days. The cows graze on rich organic grass.
Over the years the cheese has matured with flavours that range from sweet and boozy to rich, savoury, and mellow.