Caboc Cheese is a soft, fresh double-cream cheese which is a deep butter colour with a mild, sour tang. It is formed into logs and rolled in toasted steel-cut oats.
The cheese is made using pasteurized cows’ milk from three different farms, and no rennet. “The milk comes from three farms, Sibster just west of Wick, Thrumster with a herd of organic Jersey cows and Rootfield on the Black Isle which is converting to Ayrshire cows.” [1]Highland Fine Cheeses. Our Story. Accessed April 2022 at https://www.hf-cheeses.com/our-story/
The cheese is shaped into either:
- 3 oz (100 g) logs, 3 inches (7 cm) long and 1 ¼ inches (3 cm) wide; or
- 4 oz (125 g) logs, 4 inches (10 cm) long and 1 ½ inches (4 cm) wide.
Caboc Cheese is made by the Highland Fine Cheese Company Limited at Blarliath Farm, in Tain, Ross and Cromarty County, Scotland. The company is run by Rory (aka Ruaridh) Stone, son of Susannah Stone (founder of the company). The company also makes other Scottish cheeses such as Strathdon Blue Cheese, and Gruth Dhu Cheese.
Website: https://www.hf-cheeses.com/
Nutrition
Caboc Cheese has 67% butterfat.
Storage Hints
Caboc Cheese is best eaten within 5 days, but refrigerated will keep for up to 3 weeks.
History Notes
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.
References
↑1 | Highland Fine Cheeses. Our Story. Accessed April 2022 at https://www.hf-cheeses.com/our-story/ |
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