You are here


Caboc is a pale yellow colored cream cheese from Scotland. It is made of double cream milk, and has a consistency slightly more compact than clotted cream. It is high in fat content, which is usually 67 to 69%, and has been considered a cheese for the wealthy through history, in contrast with cheeses like Crowdie, which, though has a similar aging period, has low fat content on account of being made of skimmed milk, and is considered to be a poor man's cheese.

Caboc is often made in log shape, and rolled into pinhead oatmeal, to serve with toast or oatcakes. It is a rennet free kind of cheese that has a smooth texture.

History of Caboc Cheese

The origin of the cheese dates back to the 15th century. It was created by Mariota de lle, who was the daughter of Clan MacDonald's chief in the Isles. When she was 12 years of age, she ran the risk of being abducted by the Clan Campbell, who intended to marry her to one of their men and thus get possession of her lands. But she managed to escape to Ireland, where she learnt cheese-making. When she came back, she passed on this recipe to her daughter, and the secret recipe has been transferred from mother to daughter of the family ever since. Currently it is made by Mrs Suzannah Stone along with a group of eight local women and marketed by Highland Fine Cheeses Ltd.

Culinary Uses of Caboc Cheese

Caboc is a table cheese and is often spread on oatcakes. It is also eaten with dry toast.