Crowdie: Scotland’s Creamy Heritage in a Bowl

When you think of Scottish cuisine, haggis and whisky might be the first things that spring to mind. But let’s talk about crowdie, the creamy, tangy cheese that’s been quietly doing its thing for centuries. Crowdie is the kind of food that doesn’t shout but still steals the show—a soft, fresh cheese that’s as versatile as it is delicious.

A Cheese with Ancient Roots

Crowdie has a history that dates back to the Viking Age, making it one of Scotland’s oldest cheeses. The name itself likely comes from the Gaelic word “crùididh,” meaning to press or crush, a nod to its simple preparation method. It was traditionally made by crofters in the Highlands, who used milk from their own cows or goats and soured it naturally to create this creamy delight.

Once a staple in rural Scottish homes, crowdie’s popularity waned with the rise of industrially produced cheeses. However, it’s enjoyed a renaissance in recent years, thanks to artisan cheesemakers who are keeping this ancient tradition alive. Whether you’re a cheese connoisseur or just someone who loves a good cracker topping, crowdie is worth your attention.

Regional Twists on a Classic

While the basic method of making crowdie remains the same, there are plenty of regional variations that showcase local flavours. In some parts of the Highlands, herbs like chives or wild garlic are added to the cheese for a fresh, savoury twist. Islands like Orkney might include a dash of cream to make their crowdie extra rich.

Modern versions also play around with flavours, incorporating ingredients like cracked black pepper, smoked salmon, or even whisky. These additions turn crowdie from a simple cheese into a gourmet treat, perfect for a fancy cheeseboard or an indulgent snack.

What to Drink with Crowdie

Pairing drinks with crowdie is a delicious challenge. A crisp white wine, like a Sauvignon Blanc or a Chablis, complements its tanginess beautifully. If you’re feeling patriotic, pair it with a dram of light, fruity whisky from the Lowlands. The mild, creamy flavour of the cheese offsets the whisky’s warmth perfectly.

For non-alcoholic options, try a tart apple cider or even a sparkling elderflower pressé. The key is to go for something that cuts through the creaminess and enhances the cheese’s natural tang.

The Perfect Partners for Crowdie

Crowdie is a social cheese; it loves company. Serve it with oatcakes for a truly Scottish experience, or use it as a topping for baked potatoes for a comforting, hearty meal. Its creamy texture makes it an excellent spread for crusty bread, especially when paired with a dollop of chutney or a drizzle of honey.

If you’re building a cheeseboard, crowdie pairs wonderfully with smoked salmon, pickled vegetables, and fresh fruits like pears or apples. For a sweet-savoury combo, try it with some cranachan-inspired accompaniments, like raspberries and toasted oats. It’s a cheese that fits seamlessly into any spread, whether casual or fancy.

Why Texture is Everything

The texture of crowdie is what sets it apart from other cheeses. It’s soft, creamy, and slightly crumbly, with a smoothness that feels luxurious on the palate. Unlike aged cheeses, crowdie is fresh and light, making it an excellent choice for those who prefer their dairy mild and unassuming.

This texture also makes crowdie incredibly versatile. It’s soft enough to spread but firm enough to hold its shape when dolloped onto a plate. Whether you’re using it in a savoury dish or as a dessert component, crowdie’s texture ensures it’s always up for the job.

Crowdie in Modern Cuisine

While crowdie is delicious on its own, modern chefs have found creative ways to incorporate it into their dishes. Use it as a base for creamy dips, or fold it into pasta sauces for a tangy twist. It’s also a fantastic addition to desserts, pairing beautifully with honey, berries, and even a splash of whisky.

For breakfast, spread it on toast and top with smoked salmon or avocado. For dinner, crumble it over a salad or stir it into mashed potatoes for an extra layer of indulgence. The possibilities are endless, and crowdie’s mild flavour ensures it plays well with almost anything.

Simple Crowdie Recipes to Try

Here are three delightful recipes featuring Crowdie cheese that showcase its versatility:

Crowdie and Smoked Salmon Tartines

Ingredients:

• 4 slices of crusty sourdough bread
• 200g Crowdie cheese
• 100g smoked salmon
• 1 small bunch fresh dill, chopped
• 1 tsp lemon zest
• Freshly ground black pepper
• Olive oil, for drizzling

Method: Toast the sourdough slices until golden and crispy. Spread a generous layer of Crowdie cheese on each slice. Top with smoked salmon, a sprinkle of dill, and a pinch of lemon zest. Add a grind of black pepper and a light drizzle of olive oil for a finishing touch. Serve as a light lunch or an elegant appetiser.

Crowdie-Stuffed Mushrooms

Ingredients:

• 12 large button or portobello mushrooms
• 150g Crowdie cheese
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 2 tbsp breadcrumbs
• 1 tbsp olive oil
• Salt and pepper to taste

Method: Preheat your oven to 200°C (180°C fan). Remove the stems from the mushrooms and place the caps on a baking tray, hollow side up. In a bowl, mix Crowdie cheese, parsley, garlic, salt, and pepper. Spoon the mixture into the mushroom caps. Sprinkle breadcrumbs over the top and drizzle with olive oil. Bake for 15-20 minutes, until the mushrooms are tender and the topping is golden. Serve warm as a starter or side dish.

Crowdie and Honey Cheesecake Cups

Ingredients:

• 250g Crowdie cheese
• 3 tbsp honey (plus extra for drizzling)
• 150ml double cream
• 6 digestive biscuits, crushed
• 2 tbsp unsalted butter, melted
• Fresh raspberries, for topping

Method: In a bowl, combine crushed biscuits with melted butter and press the mixture into the base of small serving glasses. Whip the double cream to soft peaks and fold it gently into the Crowdie cheese along with the honey. Spoon the mixture over the biscuit base. Chill in the fridge for at least an hour. Before serving, top with fresh raspberries and a drizzle of honey for a simple yet indulgent dessert.