CABOC OATMEAL 110G (V)

Caboc is Scotlands oldest cheese, known in the 15th century in the Western Highlands. It was described as a chieftains cheese because in those days rich, soft cheeses were reserved for the nobility and such cheeses were called white meats. The cheese was first made by Mariota de Ile, the daughter of the chieftain MacDonald of the Isles. 

Washed rind, high butter fat content and rolled in pinhead oatmeal, Caboc has medieval Highland roots in the ‘chieftain’s cheese’ created by Mariota de Ile who took the thick cream from the milk and matured it in barrels, instead of churning it into butter.

Caboc is one of the oldest Scottish cheeses still produced. Often melted over potatoes or steak, why not try our little Caboc melted over roasted vegetables or spread on oatcakes. Turn boring potatoes into delicious Skirlies mash like a Scot would!

A fresh, double cream cheese rolled in toasted pinhead oatmeal.

Ingredients: Double Cream, Starter, Milk, Salt, Oatmeal, Sorbistat Alternative options: Black Crowdie (Although contains black pepper) Allergen Information Cows Milk, Pasteurised Contains: Gluten, Milk, Scotland Suitable for: Vegetarians