CABOC

Expiry date: 2024/12/08

Washed rind, high butter fat content and rolled in pinhead oatmeal, Caboc has medieval Highland roots in the ‘chieftain’s cheese’ created by Mariota de Ile who took the thick cream from the milk and matured it in barrels, instead of churning it into butter.
We don’t know whether the Chieftain died in battle or from consuming too much Caboc, so this cheese comes with a warning: a little goes a long way!

Rich butter rolled in porridge – a sort of heart grenade, only advised for those who are desperately low in cholesterol or have already enjoyed a triple heart bypass. Good luck! 

Caboc is one of the oldest Scottish cheeses still produced. Often melted over potatoes or steak, why not try our little cabos melted over roasted vegetables or spread on oatcakes. Turn boring potatoes into delicious Skirlies mash like a proper Scot would!

Milk Type - Dairy Cow

Style -

  • Soft
  • Creamy

Caboc offers a slight, tangy flavor with rich, creamy texture and a savory, nutty bite.

Milk, possible traces of gluten in the pinhead oatmeal.

£4.50

Orders will be shipped by DPD on Tuesday's and Wednesday's only. Selection of date is available at checkout, but please note this is not a guaranteed date. Please find full details in our shipping policy.

CABOC

The making of CABOC

Every cheese is crafted in Tain, Scotland
Pasteurising and Curdling the Milk

We collect milk from local farms around Tain. Once the milk is received in our dairy, the milk goes through the pasteurisation process and will then be placed in vats. Cultures are added to begin the process of acidification. Caboc is a matured double cream cheese that is pressed so no rennet is used for this cheese

Draining and Salting

Once a firm set has been achieved and the cream has soured, we had salt to our double cream and press the moisture out of our little Caboc

Shaping the Cheese – Moulding

Once the desired consistency is reached, our little Cabocs are shaped into small logs and rolled into pinhead oatmeal

Maturation

Caboc can be left to aged for up to 6 month to develop its uniquely Scottish flavour

Pasteurising and Curdling the Milk
Draining and Salting
Shaping the Cheese – Moulding
Maturation