A simple white unripened cheese, similar to cottage cheese that is usually in a log shape but it is also sold in tubs. It is said that Crowdie has been introduced into Scotland by the Vikings in the eighth century. Made in England and Scotland from the whey of slightly soured skimmed milk seasoned with salt and a touch of pepper. The seasoned whey is squeezed in a muslin bag to remove excess water, left aside for two days and then rolled in oats and served. May contain caraway seeds. The only semi-cooked cheese in the British Isles. Delicious with oatcakes.

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