Isle of Mull Cheese & Distillery

Sgriob-ruadh Farm (Sgrìob-ruadh, “the red furrow”) sits on the hill behind Tobermory, a working dairy farm that has been producing Isle of Mull Cheese since 1979. The cheese is the part visitors come for: a cloth-bound traditional Cheddar made on-farm from the herd’s milk and matured for six to twenty months. The byre, the dairy and the maturing rooms are part of the visitor route; the cheese itself is available across the UK but the on-farm shop carries the full range, including the older matured wheels that don’t travel as far.

The distillery arm is more recent. The farm added a small gin distillery in the late 2010s, producing Whitetail Gin to a recipe that uses botanicals foraged from around the farm and the surrounding Mull moorland. A visitor tour covers the still and the cheese-making together, same building, two crafts running under one roof.

The glass-house café is the other distinctive feature: a long greenhouse heated by the byre and growing food alongside the seating, so lunch is served among the pot plants and tomato vines. The menu uses the farm’s cheese alongside Mull beef, lamb and seafood. Booking ahead is sensible through the summer; the café fills.

Sgriob-ruadh is a fifteen-minute walk up the hill from the Tobermory seafront, or a five-minute drive. The road is single-track at the top end with passing places.

Tours, opening hours, café reservations and shop at the Isle of Mull Cheese website.