Piesek P is on the lookout for GREAT British Cheese in Poland – as he finds it he’ll let you know – just smile,
Say Cheese from the Scottish Highlands
Beautiful lochs and massive mountains, a pleasant summer and a harsh winter. Cheese making in Scotland belongs to the clans and the crofters. While the Romans influenced the English cheese board, the Vikings played a big part in the development of Scottish cheese. Today there are some 20 artisan Scottish cheeses, all different and all making the most of their great country, its climate and the characters which create its cultural tapestry. Today we met a Minister and talked Caboc.
Caboc goes back to the 15th century and was created by Mariota de Ile, daughter of the Macdonald, the Lord of the isles. She had to flee to Ireland to avoid abduction and marriage to the Campbells. On returning home to the Isle of Skye she brought with her the recipe for Caboc. Over the generations the cheese has developed superbly into a deep, rich and creamy cheese.
Caboc’s development was enabled by the highest quality materials available in the region – a unique, creamy milk which comes from herds in Caithness. The roam the barren, harsh and windy Scottish highlands. To survive the long winters they develop a surplus of fat which keeps them warm on Scotland’ s most northerly tip. For the skilful cheese maker this gives a protein and solids rich milk which is the start of this splendid Scottish cheese.
The cream for the Caboc is skimmed from the milk and is left to ripen for over three months in milk churns. The cream and milk sours and is then hand-pressed in individual bags. The malleable texture is formed into famous Caboc logs which are rolled in toasted pinhead oatmeal creating a fantastic and tantalizing counterbalance to the soft creamy, luxurious interior of the creamy cheese. The taste has a buttery taste counterpointed by a sense of sour cream. The pinhead oats give it a crunchy feel.
Say Cheese would encourage you to make place for Caboc next to Lanark Blue on the after dinner cheese board. It’s pretty oaty you know. If you are a salad freak Caboc goes really well with some contrasting bitter leaves or can be served on Nairn’s oat biscuits with a sliver of grapefruit. Some eople eat it with porrisge – an acquired taste which you can grow to love. For those who have spent a robust day out walking in the Scottish highlands Caboc can on occasion be partnered with haggis in a black white combo which accompanies an elegantly, floral Speyside Cardhu.
Say Cheese – Say Caboc – Only from Scotland – Taste some for yourself today