Caboc
Caboc is a traditional Scottish cheese that is considered one of the oldest recorded cheeses in Scotland. It is a rich, double cream cheese that is rolled in toasted oatmeal, giving it a unique texture and flavor.
History[edit | edit source]
The origins of Caboc date back to the 15th century. It is believed to have been created by the MacDonald clan in the Highlands of Scotland. The cheese was traditionally made by women in the clan, who passed down the recipe from generation to generation.
Production[edit | edit source]
Caboc is made from cow's milk that is curdled using a culture and rennet. The curds are then drained and shaped into a log, which is rolled in toasted oatmeal. The cheese is typically aged for a short period of time, resulting in a soft, creamy texture.
Characteristics[edit | edit source]
Caboc has a rich, buttery flavor with a slight tang. The toasted oatmeal coating adds a nutty flavor and a crunchy texture. The cheese is typically served at room temperature, allowing its flavors to fully develop. It pairs well with whisky and is often served as part of a traditional Scottish cheese board.
See Also[edit | edit source]
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