Caboc

Caboc is Scotland's oldest cheese, made with cow's milk. This double-cream cheese is made without rennet and ages naturally. It is shaped into logs that are rolled in toasted pinhead oatmeal. The texture is creamy and smooth, a bit thicker than clotted cream, while the flavors are nutty, buttery, mild, and tangy.

Caboc was first produced in the 15th century, when it was reserved for the wealthy. It is believed that Mariota de Ile, the daughter of chieftain Macdonald of the Isles first developed the recipe, then passed it on to her daughter, and the recipe has been fluctuating over the generations.

Today, the recipe is still a secret, and the only person who has it is Suzannah Stone from Tain, who is still making this cheese. It is recommended to serve Caboc on a cheese-board or as an appetizer with brown toast and watercress. Pair the cheese with a light red wine such as Beaujolais.