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or crow·dy  (kro͞o′dē, krō′-, kro͝od′ē)
n. pl. crow·dies Scots
1. A soft white cheese made from soured milk.
2. Porridge; gruel.

[Origin unknown.]


1. (Cookery) a porridge of meal and water; brose
2. (Cookery) a cheese-like dish made by straining the whey from soured milk and beating up the remaining curd with salt
[C17: of unknown origin]
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References in periodicals archive ?
The choice of starters look an intriguing bunch of flavour clashes, but I'm not convinced it works on my starter of Arbroath smokie and crowdie roulade (PS7).
Moira said: "The ancient Scottish dish, originally called Cream Crowdie, is the traditional dessert to serve after your haggis on Burns Night.
Exhibited in PT Barnum's circus, he was known for extreme humility; for his prodigious appetite for crowdie, a Scots oat porridge; and for lifting enormous objects and 300-pound men, whom, when asked, he would hurl.
Each classic kit allows you to make at least ten batches of one type of cheese such as ricotta, mozzarella, halloumi, softgoat's cheese and Scottish crowdie.
And both he and Cyrus attempt to persuade a distinguished cheese–maker to add vanilla paste to her legendary crowdie cheese.
Oakwood's Anthony Crowdie said: "To have two signed shirts from one of Wales' greatest ever cyclists is incredible, and we're sure they will attract a lot of interest at the charity show.
Shaw Nelson also pays particular care to educate her reader on other Scottish staples such as crowdie a type of cottage cheese; kippers a salted and smoked fish; and whisky which came to prominence in America by the 1700s.
For dessert I chose the crowdie, a Scottish dish of raspberries, whisky-flavoured toasted oats and vanilla ice cream.
The meal includes mussels in white wine, garlic and butter, rack of lamb and cream crowdie.
For breakfast we had Skye berries, local yog hurt with Scottish honey, porridge and cheeses including local delicacy Crowdie.