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The cheese is often eaten with oatcakes, and recommended before a ceilidh as it is said to alleviate the effects of whisky-drinking. The texture is soft and crumbly, the taste slightly sour. Like cottage cheese it is very low in fat, being made from skimmed milk.
- "Scottish Cheese and Specialist Cheeses from Scotland - Taste of Scotland". 2009. Retrieved 2011-05-20.
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