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1. A low fat, Scottish cheese, made from soured milk. It'smade without rennet, and is possibly one of the world's oldest cheeses. It's alsp reputed to counact the effects of too much whisky.

2. A form of gruel/posset (hot, ale-based drink), traditional in the North of England and Scotland, made by pouring hot water onto oatmeal and stirring it - sometimes it would be flavoured with treacle and whisky. See 'Cranachan'; 'Highland crowdie';'Gruel'; 'Gruth Dhu'; 'Hasty pudding'; 'Posset'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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