Caboc Cheese
© Copyright 2010. Do not copy. All rights reserved and enforced.Caboc Cheese is a soft, double-cream fresh cheese which is a deep butter colour with a mild, sour tang. It is formed into logs and rolled in toasted steel-cut oatmeal.
It is made from an old, revived recipe by Susannah Stone of the Highland Fine Cheeses Ltd, located in Tain in the Ross & Cromarty region of northern Scotland.
To make Caboc Cheese, she uses pasteurized cows' milk from three different farms, and no rennet.
The cheese is shaped into either:
- 3 oz (100 g) logs, 3 inches (7 cm) long and 1 1/4 inches (3 cm) wide; or
- 4 oz (125 g) logs, 4 inches (10 cm) long and 1 1/2 inches (4 cm) wide.Caboc Cheese has 67% butterfat.
Caboc Cheese is best eaten within 5 days, but refrigerated will keep for up to 3 weeks. Caboc Cheese is reputed to have originated in the Western Highlands of Scotland in the 1400s.
Soft fresh cheeses were made a good deal in the highlands; cheeses enriched with cream. like this one, would have been made and sold to wealthier people.
There are various legends around the old recipe. Some involve cow herders, some involve the semi-royal MacDonalds of the Western Isles.
Caboc Cheese was revived in the 1960s.
Other entries for: Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Cumulus Cheese, Edel de Cléron Cheese, Feta Cheese, Feuille d'automne Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Le Veillon Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Pont Couvert Cheese, Prescinseua Cheese, Squacquerone Cheese, St-Nectaire Cheese, Tarapatapom Cheese, Telemes Cheese, Vacherin Chaput Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries, Whirl Cheese
Other entries for: Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
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