110g

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!

110g hand rolled