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Say cheese

Eric McLean of McLean Specialty Foods on Fitzwilliam Street isn’t cutting a log – rather it is a 28-kilogram drum of unpasteurized, cloth-wrapped, farmhouse cheddar from the Isle of Mull in Scotland.  - KARL YU/The News Bulletin
Eric McLean of McLean Specialty Foods on Fitzwilliam Street isn’t cutting a log – rather it is a 28-kilogram drum of unpasteurized, cloth-wrapped, farmhouse cheddar from the Isle of Mull in Scotland.
— image credit: KARL YU/The News Bulletin

Eric McLean of McLean Specialty Foods on Fitzwilliam Street isn’t cutting a log – rather it is a 28-kilogram drum of unpasteurized, cloth-wrapped, farmhouse cheddar from the Isle of Mull in Scotland.

The cheesemaker is near a whisky distillery and feeds the cattle draff from the distillery in the winter and the cheese is said to have a slight whisky-like flavour to it because of that.

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