Caboc
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Caboc is a Scottish cream cheese, made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to be served with oatcakes or dry toast.
Description
The texture is smooth, slightly thicker and grainier than clotted cream, while the colour is a pale primrose yellow. The fat content is typically 67-69%, which is comparable with rich continental cream cheeses such as mascarpone. Historically, it was a cheese for the wealthy, unlike the similarly aged Crowdie, which is made from the by-products of skimming cream from milk and thus is considered a poor man's cheese.[1]
References
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- ^ Page Module:Citation/CS1/styles.css has no content."Caboc". tasteatlas.com. Taste Atlas. 2021. Retrieved 12 April 2021.
Further reading
- Page Module:Citation/CS1/styles.css has no content."Our story". hf-cheeses. HF Cheeses. Retrieved 12 April 2021.
- Page Module:Citation/CS1/styles.css has no content."Caboc". www.cheese.com. Retrieved 5 November 2025.
- Page Module:Citation/CS1/styles.css has no content."The Teddington Cheese description of Caboc". www.teddingtoncheese.co.uk. Retrieved 5 November 2025.
External links
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