Scottish National Dictionary (1700–)

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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.2 1941:
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.

[From Crud, q.v. The diphthongal form has been influenced by Crowdie, n.1]

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"Crowdie n.2". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 17 Apr 2021 <>



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