Originating in the 14th Century, Caboc is a double cream cheese, rolled in toasted pinhead oatmeal.
Said to be Scotland’s 'oldest cheese, Caboc is a rich double cream cheese, which is allowed to age naturally without the addition of rennet. The cheese is shaped into small logs and rolled in toasted pinhead oatmeal. It is pale primrose yellow with a very buttery and smooth texture. The texture is slightly thicker than clotted cream, comparable to cream cheeses such as mascarpone. Caboc has a mild, sour tang with all the all buttery creaminess and a nutty, chewy edge. It has a fat content of 67%.
Caboc can be enjoyed as part of a cheese-board or served as a starter with watercress and dry brown toast. It can also be mixed with a little Drambuie or malt whiskey and served as a dessert.
If you would like to pair it with wine we would recommend a Pinot Gris or Sauvignon Blanc
It is best accompanied with a light red wine, Beaujolais for instance.
- Suitable for Vegetarians
- Allergens: see ingredients in bold
- Contains Cereals Containing Gluten
- Contains Milk
- Contains Oats