Traditional Scottish Caboc Cheese (Oat-Rolled Cream Cheese)

Take a rich, double-cream high-fat soft cheese (authentic Caboc is shaped into logs).

Season with a tiny pinch of salt if needed.

Toast pinhead oatmeal in a dry pan until golden and fragrant, then allow to cool.

Roll the cheese logs in the toasted oatmeal until completely coated.

Chill before serving with oatcakes and fruit. Known as Scotland's oldest cheese.