Scottish artisan Crowdie Cheese

Back to the archive >

Crowdie is a traditional fresh Scottish cheese dating back to the Viking era, and possibly even back to the Picts, a tribal confederation of people who lived in early medieval periods. Traditionally made in every farmhouse on a small scale with milk from their traditional house cow – Ayrshire or Galloway, Highland, Black Angus, Fife Cattle (who is now extinct) or North Dairy Shorthorn.

Today the regulations in Scotland won’t allow anyone to produce raw milk crowdie as it is a cheese with a very short shelf life and a high moisture content, which leaves it open to pathogens. The traditional Crowdie Cheese is still made by some producers who make their pasteurized version with traditional methods, and use the milk from local traditional breeds of cows, whilst the industrial versions use blends of milk to create a cheese that bear no resemblance in taste to the original product.

Crowdie is a soft fresh cheese – rich and creamy with a sharp tang. It is a fresh cheese with no preservative so has a short shelf life of 14 days so buy little and often. Made from cows’ milk, it used to be soured naturally and the warmed curds hung up to drip in muslin cloth. It is then set aside to drip then the fresh cheese is salted and the result is a soft crumbly moist fresh cheese, in its simplest form. The natural curding gives it a unique taste and citrus flavour. A small amount of rennet was regularly used. Today we use pasteurized milk and reliable cultures so rennet is not essential but still sometimes used as it makes a firmer curd.

Its texture is delicious soft and creamy with a clean fresh citrus flavour. Crowdie is often eaten with oatcakes. It is a very versatile cheese being suitable for cooking, ideal for topping carrot cake and in cheesecakes. A Scots classic is with freshly caught trout, potato scone and crowdie. Crowdie can be plain or rolled in oatmeal. The plain crowdie is perfect for cheesecakes and cooks love its versatility; the rolled presentation is perfect for a cheeseboard.

  • Hai imparato qualcosa di nuovo da questa pagina?
    Did you learn something new from this page?

  • Yes   No
Back to the archive >

Territory

StateUnited Kingdom
Region

Scottish Lowlands

Other info

Categories

Milk and milk products

Nominated by:Daniele Biamino, Wendy Barrie
Arca del GustoThe traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.