Caboc Cheese
originated from the Western Highlands in the fifteenth century.
The recipe is believed to have been handed down from mother to daughter through the centuries.
This is a very rich, soft double cream cheese rolled in oatmeal.
The famous Scottish double cream cheese rolled in toasted pinhead oatmeal. Very buttery taste and texture. Traditionally eaten as a table cheese in Scotland with oatcakes or spread on a herring fillet and grilled.
The recipe is believed to have been handed down from mother to daughter through the centuries.
This is a very rich, soft double cream cheese rolled in oatmeal.
The famous Scottish double cream cheese rolled in toasted pinhead oatmeal. Very buttery taste and texture. Traditionally eaten as a table cheese in Scotland with oatcakes or spread on a herring fillet and grilled.
