Scottish National Dictionary (1700–)
CROWDIE, Crowdy, Croudie, Croodie, n.2 A kind of soft cheese (see quots.) (Cai.7 1941, croodie; Rs., Inv. 1826 in F. M. McNeill Scots Kitchen (1929) 212; e.Rs.1 1929, crowdie; Bnff. 1927 (per G. J. Milne); Abd.9, Ags.17 1941). The name is esp. common in the Highlands. [′krudi, ′krʌudi]
Sc. 1820 R. Mudie Glenfergus II. 275:
Then came . . . the remains of a “cog of crowdy” — that is, of half butter half cheese. Sc. 1930 A. Robertson in Weekly Scotsman (22 March) 7/1:
Crowdie, or “croods,” is made with sweet milk heated to lukewarm, when essence of rennet is added — the quantity of the latter in proportion to the quantity of milk. . . . When firm the crowdie is then broken up with a spoon or other article, and the whey drained off. This takes a considerable time of continued application at intervals. When the whey has been completely separated, the crowdie, now in a firm condition, is worked up, and salt is added. Cai. 1929 “Caithness Yet” in John o' Groat Jnl. (13 Sept.):
Kirsty couldna hev baked 'e oat an' 'e floor bread any better, an' 'e butter, croodie an' cheese wis as good as ever cam' through Hornag's skin. Bnff. 1941 2 :
In Banffshire the curd that is made into cheese is often served by itself with a little milk and salt and the dish is called croudie. Ags. 1912 J. A. Duthie Rhymes, etc. 15:
[She would] treat's to crowdie an' ait cake. Arg. 1921 Oban Times (16 July) 6/2:
A useful way of utilising such [sour] milk is to make it into “Crowdy.” . . . By mixing [the cooked and strained curds] with a little salt and cream a delicious substance is produced which can be eaten with bread and butter.
You may wish to vary the format shown below depending on the citation style used.
"Crowdie n.2". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 18 Aug 2018 <http://www.dsl.ac.uk/entry/snd/crowdie_n2>
Try an Advanced Search