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.