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Food: Whey of life Traditional cheese-making isn't the easiest way to make a living, but for Chris and Jeff Reade, it's a labour of love. Photographs by Jonathan Olley.
- Article from:
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The Independent - London
- Article date:
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June 3, 2000
- Author:
- Mary Braid
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Copyright informationCopyright 2000 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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Cheese is a bit like wine," says Chris Reade, maker of the
acclaimed Isle of Mull farmhouse cheese. "It's a matter of particular
water and soil. Essentially it's a product of its place." And in the
case of the Reades' Cheddar-style Mull cheese, the place is stunning.
Sgriob-ruadh, the dairy farm that Chris, 60, shares with her husband
Jeff, 61, looks out over forest, hills and a ring of ancient standing
stones. To the left lies the Scottish mainland, 45 minutes by ferry,
and the mountain range that leads to Ben Nevis.
The Reades' garden, littered with antique cheese presses, sways
with yellow poppies and bluebells. But 17 years after moving to Mull
from Somerset with their four sons, the ...