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Caboc Cheese

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.

    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.

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Oulton, Randal. "Caboc Cheese." CooksInfo.com. Published 18 August 2004; revised 02 December 2007. Web. Accessed 06/23/2018. <http://www.cooksinfo.com/caboc-cheese>.

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