Monday, July 22, 2013

My Rendition of Caboc Cheese





The reason I am calling this post, "My Rendition of Caboc Cheese" and not just Homemade Caboc Cheese is because there is no known recipe for Caboc.  Instead, the recipe for this cheese is held very secretly by its makers in Scotland who have passed it down from mother to daughter through many generations, actually all the way back to the time of the clans in Scotland.  And, the story gets even better than that as I have documented in the uncut version of my entry for Bob's Red Mill Spar for the Spurtle competition.  If you watch that video, right in the middle I have sandwiched a detailed story about how Caboc, Scotland's oldest cheese, came to be.  So now, onto the recipe:

To make this recipe, you will need to go to the following links to make three different homemade cheese products I have previously blogger about and then also add 3/4 of a cup of steel cut oats which have been toasted to perfection.

Now onto the recipe:

Here is what you need:
4 Tablespoons of homemade butter, room temperature
6 Tablespoons of homemade real sour cream
1 cup, packed,  homemade cream cheese
3/4 cup steel cut oats, toasted



Mix the first 3 ingredients together until well blended - make sure not to whip in a mixer because the cream products will start to turn to butter and separate if beaten too hard.



On the oats which have been laid out on a large piece of aluminum foil, place the cheese on top make a short row.


Gently roll the cheese into a log, using the foil as a guide, making sure to coat every side of the cheese with the oats as you go along.


And there you have my rendition of Caboc cheese, which you can serve with my version of a porridge cake with butter "scotch" sauce and raspberries if you like or just enjoy as you would any other soft cheese.  By the way, this definitely beats any combination of store bought cheeses and also the yellow color of the homemade milk products ensures even a closer color to the original version of this cheese.

4 comments:

  1. Fascinating! I have never heard of that cheese. Thank you for sharing your version : ).

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  2. Thanks so much for taking time to poke around my site to learn about the real foods I love to cook.
    Peggy

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  3. Tried this cheese for the first time in Scotland and loved it. Thanks for the recipe.

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  4. You are so welcome. It is a very rich cheese, but so wonderful with the oats on the outside.

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