Washed rind, high butter fat content and rolled in pinhead oatmeal, Caboc has medieval Highland roots in the ‘chieftain’s cheese’ created by Mariota de Ile who took the thick cream from the milk and matured it in barrels, instead of churning it into butter.
We don’t know hether the Chieftain died in battle or from consuming too much Caboc, so this cheese comes with a warning: a little goes a long way!
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Produced in the Auvergne region, this cheese is one of France’s oldest protected cheeses, with a history dating back over 2,000 years. As a cheese with Appellation d’Origine Protégée (AOP) status -...
It has a much dryer harder and crystalline paste, becoming more reminiscent of an old gouda with a distinctive nuttiness in flavour, however, it is a product of evolution and need. Old Winchester...
Washed rind, high butter fat content and rolled in pinhead oatmeal, Caboc has medieval Highland roots in the ‘chieftain’s cheese’ created by Mariota de Ile who took the thick cream from the milk and matured it in barrels, instead of churning it into butter.
We don’t know hether the Chieftain died in battle or from consuming too much Caboc, so this cheese comes with a warning: a little goes a long way!
