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You are here: Home / Dairy / Cheese / Soft Cheeses / Crowdie Cheese

Crowdie Cheese

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. It can also be flavoured with herbs.

It is sold in tubs or in a log shape. Brands of crowdie cheese include Crannog, Gruth Dhu and Hramsa.

Crowdie cheese used to be eaten mixed with a bit of cream. It is also good on oatcakes or with fruit.

Contents hide
  • 1 Making crowdie cheese
  • 2 History Notes
  • 3 Language Notes
  • 4 Types of crowdie cheese
    • 4.1 Crowdie Butter
    • 4.2 Galic Cheese
    • 4.3 Gruth Dhu Cheese
    • 4.4 Highland Crowdie Cheese
    • 4.5 Hramsa Cheese

Making crowdie cheese

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 Notes

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 used is pasteurized.

Language Notes

Crowdie Cheese is called “gruth” in Scots Gaelic.

Types of crowdie cheese

Crowdie Butter

Crowdie Butter is a soft, fresh Scottish cheese. It is cheese curd with butter mixed into it. Cooking Tips 4 cups full cream milk 2 teaspoon rennet 1/2 teaspoon salt 1/2 teaspoon black pepper 1 clove garlic, minced 1 tablespoon parsley, minced 4...

Galic Cheese

Galic is a type of crowdie fresh cheese. It is made from pasteurized milk with double-cream added, using lactic acid to do the curdling of the milk. Chopped wild garlic leaves are stirred into the curds. The cheese is formed, then rolled in toasted,...

Gruth Dhu Cheese

Gruth Dhu is a type of Crowdie fresh cheese with a slightly lemony taste. It is made from pasteurized milk with double-cream added, using lactic acid to curdle the milk. The cheese is formed into oval shapes, then rolled in toasted oats and crushed...

Highland Crowdie Cheese

Highland Crowdie is a soft, lemony-tasting cheese made from whole, pasteurized milk from Ayrshire cows grazed in the Scottish lowlands (despite its name.) Lactic acid is used to do the curdling. Highland Crowdie Cheese is made by Susannah Stone...

Hramsa Cheese

Hramsa is a fresh cheese (a type of Crowdie) made from pasteurized milk with added double-cream. The milk is curdled with lactic acid. Chopped wild garlic leaves are stirred into the cheese, and it is packed into pots for sale. Hramsa Cheese is...
This page first published: Aug 17, 2004 · Updated: May 21, 2020.

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Tagged With: British Cheeses, Scottish Food, Skim-Milk Cheeses

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