[1] The cheese was traditionally made for domestic use by crofters and smallholders in the Scottish Highlands and Islands, using milk from the family cow.
[2] These rely primarily on the action of the bacteria converting the milk lactose to lactic acid to create curds.
[1] The warm curds were hung up to drip in a muslin cloth to drain the whey, then mixed with salt and sometimes a little cream to make a soft, crumbly cheese with a high moisture content and short shelf life.
[4] Following World War II, crowdie production on a domestic scale declined with the passing of crofting traditions.
[1] One of the most popular ways of eating the cheese is to turn it into a dessert called "cream crowdie" or "cranachan", traditionally eaten as part of a Burns supper.