Crowdie is a traditional Scottish soft cheese with deep cultural roots. It's a fresh, unripened cheese made from cow's milk that dates back several centuries in Scotland, particularly in the Highlands and rural areas.

Here are some key facts about crowdie:

1. Texture and appearance: Crowdie has a crumbly yet creamy texture. It's white in color and typically quite soft.

2. Flavor profile: It has a mild, slightly tangy and fresh taste, sometimes described as being similar to cottage cheese but with more character.

3. Traditional preparation: Historically, crowdie was made by allowing milk to sour naturally before heating it gently until it curdles. The curds were then strained through a cloth to remove the whey. Modern versions often use rennet or lemon juice to curdle fresh milk.

4. Serving traditions: A popular variation is "cranachan crowdie" where the cheese is sweetened and mixed with toasted oatmeal, honey, whisky, and sometimes raspberries - components of the classic Scottish dessert cranachan.

5. Cultural significance: Crowdie was traditionally made in rural households as a way to use leftover milk. It represented resourcefulness and sustainability in Scottish food culture.

Today, crowdie is experiencing something of a revival as part of the growing interest in traditional and artisanal foods. It's available commercially from several Scottish dairies and is used in both savory and sweet dishes in Scottish cuisine.