Caboc

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Caboc is a type of Scottish cheese. It is a type of cream cheese that has been made since the late Middle Ages. It is one of the most famous cheeses in the Scottish Highlands and is considered the oldest cheese in Scotland. Characteristic, the shape and the cover is with toasted oat meal .

history

The origins of cheese go back to the 15th century. Mariota de Ile , the daughter of a clan chief of the MacDonalds in the line of the later Lords of the Isles , brought him to Scotland . According to tradition , she fled to Ireland at the age of 12 before a feared kidnapping and forced marriage by the Campbell clan , where she learned how to make it in a monastery. When she returned to Scotland, she brought the recipe with her. She passed the secret recipe on to her daughter, who in turn passed on to hers and so on. The cheese was made for centuries, but has since been forgotten. It was Sir Walter Scott's favorite cheese . It was not until 1962 that the production of Susannah Stone, a direct descendant of Mariota de Ile, was resumed. Today it is owned by Highland Fine Cheeses Ltd. based in Tain .

Originally the cheese is said to have been "discovered" by a shepherd who kept his cheese in a box in which he had previously transported his oat flakes. After opening the box, he discovered that the oatmeal had stuck to the cheese. After trying the cheese, he is said to have liked it so much that the cheese was made with oat flakes in the future.

Production and taste

The cheese is made from cow's milk and double cream , a very fatty cream . The production takes place without the addition of rennet . It only matures for five days and is then brought into the characteristic shape of the log , a small, elongated roll weighing 100 to 120 grams. The rolls themselves are about seven centimeters long with a diameter of three centimeters. Then it is coated with roasted and ground oat flakes.

The cheese has a very high fat content, values ​​between 59 and 67% and a white-yellowish appearance. The mouthfeel is creamy, similar to butter , the taste is mild and slightly sour. A light red wine is recommended with the cheese . It can also be used as a dessert.

literature

  • Alan Davidson, Tom Jaine: The Oxford companion to food. Oxford University Press, Oxford 2006, ISBN 0-19-280681-5 .
  • Juliet Harbutt: Cheese - a complete guide to over 300 cheeses of distinction. Willow Creek Press, Minocqua 1999, ISBN 1-57223-200-5 .
  • Patricia Michelson, Lisa Linder: Cheese: Exploring Taste and Tradition. Gibbs Smith, London 2010, ISBN 978-1-906417-33-8 .
  • Darwin Porter, Danforth Prince: Frommer's Great Britain. 2nd Edition. Wiley Publishing, Hoboken 2003, ISBN 0-7645-3823-3 .

Web links

  • Caboc. on: teddingtoncheese.co.uk. with picture

Individual evidence

  1. ↑ a b Darwin Porter, Danforth Prince: Frommer's Great Britain. P. 764.
  2. ↑ a b c Patricia Michelson, Lisa Linder: Cheese: Exploring Taste and Tradition. P. 36.
  3. ↑ a b c d Juliet Harbutt: Cheese - a complete guide to over 300 cheeses of distinction. P. 28.
  4. ↑ Alan Davidson, Tom Jaine: The Oxford companion to food. P. 225.