#4 The Cheese Board-Caboc Traditional Cache
UGGY: Time for this series to go and free up some space for new hides. After almost 9 years most of the cheese has been nibbled and the rest has gone mouldy so no longer very appetising. Thanks to all who visited The Cheese Board.
#4 The Cheese Board-Caboc
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Difficulty:
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Terrain:
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Size: 
(small)
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Series of 37 assorted straightforward caches around Thirsk, Sowerby and Carlton Miniott, loosely based on the contents of a cheese board.
A fairly easy 9 ish miles, starting and finishing at the railway station.
Full description at #1
CABOC - is a Scottish cream cheese, made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to be served with oatcakes or dry toast. The texture is smooth, slightly thicker and grainier than clotted cream, while the colour is a pale primrose yellow.
Historically, it was a cheese for the wealthy, unlike the similarly-aged Crowdie, which is made from the by-products of skimming cream from milk and thus is considered a poor man's cheese.
Caboc is Scotland's oldest cheese, dating from the 15th century in the Scottish Highlands, and was first made by Mariota the daughter of the chieftain of the Clan MacDonald of the Isles.
At 12 years old, she was in danger of being abducted by the Clan Campbell, who planned to marry her to one of their own and seize her lands. Mariota escaped to Ireland, where she learned how to make cheese.
On her return, she passed the recipe to her daughter, who in turn passed it onto her daughter.
The recipe is still a secret and has been handed down from mother to daughter ever since.
According to legend, the tradition of coating Caboc in oatmeal started as an accident.
A cattle herder stored the day's cheese in a box which he had used to carry his oatcakes earlier that day. Apparently, the oatmeal-coated cheese was enjoyed so much that from that day, Caboc has been made with an oaten coating.
Additional Hints
(Decrypt)
sbex bs orrpu