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 primrose yellow with a very buttery and smooth texture. The texture is slightly thicker than clotted cream, comparable to cream cheeses such as mascarpone. Caboc has a mild, sour tang with all the all buttery creaminess and a nutty, chewy edge. It has a fat content of 67%.