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Crowdie Cheese is Scottish cheese is a low-fat, soft cheese with a mild sour taste meant to be used as a fresh cheese. It is reminiscent of cottage cheese.
It is made with skimmed milk curdled with rennet. Sometimes sour cream is added and can also be flavoured with herbs.
Crowdie Cheese used to be eaten mixed with a bit of cream. It is also good on oatcakes or with fruit.
It is sold in tubs or in a log shape. Brands of Crowdie Cheese include Crannog, Gruth Dhu and Hramsa.
To make Crowdie Cheese at home, you let unpasteurized milk sour, skimming the cream off as it rises and use it for other purposes. As the milk sours, it will thicken (this won't work with pasteurized milk, it will just go bad.) The milk is then heated on the stovetop until it has curdled, then put in a muslin bag to allow the whey to drain off. The curds are mashed with salt, then enriched with some cream or sour cream if available.
The curd is sometimes pressed into a shape, and allowed to age, during which it develops a greyish rind.
History
Crowdie was made at home.
Some say it was made before the Vikings; some attribute it to the Vikings.
Now, lactic acid has to be added to the milk in making Crowdie Cheese, because the milk is pasteurized.
Language Notes
Crowdie Cheese is called "gruth" in Scots Gaelic.
Other entries for Crowdie Cheese
Galic Cheese, Gruth Dhu Cheese, Highland Crowdie Cheese, Hramsa Cheese
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, Edel de Cléron Cheese, Feta Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
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
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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