Caboc Cheese Roll has a washed rind with high butter fat content and is rolled in pinhead oatmeal. Caboc has medieval Highland roots in the ‘chieftain’s cheese’ which was created by Mariota de Ile who took the thick cream from the milk and matured it in barrels, instead of churning it into butter.
Said to be Scotland’s oldest cheese, Cabot is a rich cheese which is allowed to age naturally without the addition of rennet. The cheese is shaped in small logs and rolled in toasted pinhead oatmeal. It is pale primrose yellow with a very buttery and smooth texture. The texture is slightly thicker than clotted cream, comparable to cream cheeses such as mascarpone.
Cabot has a mild, sour tang with all the buttery creaminess and a nutty chewy edge.
Suitable for Vegetarians.
