Said to be Scotland’s oldest cheese, Caboc is a rich double cream cheese, which is allowed to age naturally without the addition of rennet. The cheese is shaped into small logs and rolled in toasted pinhead oatmeal. It is pale yellow with a very buttery and smooth texture.
The recipe for Caboc dates back to the 15th century in the Scottish Highlands. The recipe is still kept secret and is only known by Suzannah Stone of Tain, who makes the cheese under her Highland Fine Cheeses Ltd label.