CurdNerds

This fantastic raw cow's milk cheddar is made by the Reade family in Tobermory on the Isle of Mull in the Inner Hebrides of Scotland. Because of the climate on this Scottish Isle, the diet of the mostly Fresian cows must be supplemented with spent grain from the local whiskey brewery. This grain introduces a fantastic nutty flavor to the cheddary foundation of the cheese. I found it quite enjoyable with a glass of California Chardonnay, but I suppose it might go well with some fine Scotch Whiskey.