Caboc

Caboc is a Scottish cheese. It is a kind of cream cheese that has been produced since the late Middle Ages. It is one of the most famous cheese of the Scottish Highlands and is considered the oldest type of cheese Scotland. A characteristic feature is the shape and the shell with toasted oatmeal meal.

History

The origins of the cheese go back to the 15th century. After Scotland brought him Mariota de Ile, the daughter of a clan chief of the MacDonalds in the line of the later Lords of the Isles. According to tradition, you should be fleeing a feared abduction and forced marriage by the Campbell clan as 12 -year-old to Ireland, where she learned the production in a monastery. On her return to Scotland she brought the recipe. She bequeathed the secret recipe to her daughter this. Again on her and so on The cheese was made over the centuries, but in the meantime fell into oblivion. He was the favorite cheese of Sir Walter Scott. In 1962 the production of Susannah Stone, a direct descendant of Mariota de Ile was resumed. Today, he is of the Highland Fine Cheeses Ltd. made based in Tain.

Originally the cheese to have been "discovered" by a shepherd who kept his cheese in a box in which he had previously conveyed his oatmeal. After opening the box, he discovered that the oatmeal had remained attached to the cheese. After he had tasted the cheese, it should have tasted so good to him that the cheese was made with oatmeal future.

Production and taste

The cheese is made from cow's milk and double cream, so a high fat cream. The preparation is carried out without the addition of rennet. It is aged for only five days and is then brought to the characteristic shape of the logs, a small, elongated roller having a weight of 100 to 120 grams. The rollers themselves are about seven inches long with a diameter of three centimeters. It is then coated with roasted and crushed oatmeal.

The cheese has a very high fat content, referred to values ​​59-67 % and a yellowish-white appearance. From the mouth feel he is described creamy, like butter, the taste is mild and slightly sour. For cheese, a light red wine is recommended. It can also be used as dessert.