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Caboc is Scotland's oldest cheese, dating from the 15th century in the Scottish Highlands. The cheese was first made by Mariota de Ile, the daughter of the chieftain of the Clan MacDonald of the Isles. At 12 years old, Mariota was in danger of being abducted by the Clan Campbell, who planned to marry her to one of their own and seize her lands ...
Caboc – Scottish cream cheese, made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to be served with oatcakes or dry toast. Chevington – cow's milk cheese, made in Northumberland, England, by the Northumberland Cheese Company. It is semi-soft and mould-ripened.
The cheese was traditionally made for domestic use by crofters and smallholders in the Scottish Highlands and Islands, using milk from the family cow. Its origins date as far back as the Viking era and possibly even earlier to the time of the Picts. [1] Crowdie is a variety of lactic cheese. [2]
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Bonchester, soft cheese with a white rind; Caboc, cream cheese; Crowdie, soft, fresh cows' milk cheese; Dunlop cheese, originating in Dunlop in East Ayrshire [17] Gigha, a Dunlop-style cheese, long-produced on the Isle of Gigha [18] Lanark Blue, a rich, blue-veined artisan sheep's milk cheese; Teviotdale cheese, full-fat, hard, cows’ milk cheese
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...
C. Caboc; Cabrales cheese; Caciocavallo; Caciotta; Caerphilly cheese; Cahill's Farm Cheese; Cambozola; Camembert; Cancoillotte; Cantabrian cream cheese; Cantal cheese
The cheese is banned from commercial sale, but Sardinians have been eating it, jumping grubs included, for centuries. “The maggot infestation is the spell and delight of this cheese,” says ...
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