| Teviotdale | |
| Country: | Scotland and England |
| Region: | Teviotdale, border lands of Scotland and England |
| Source: | Cow |
| Pasteurised: | Unpasteurised |
| Texture: | firm |
| Fat: | 48% minimum |
| Certification: | PGI |
Teviotdale is a full fat hard cheese produced in the area of Teviotdale on the border lands between Scotland and England, within a radius of 90 km from the summit of Peel Fell in the Cheviot Hills.[1] The cheese is produced from the milk of the Jersey cattle. There are no known current producers of this cheese.
The cheeses are cylindrical in shape with a white coating, a yellow smooth paste and a salty flavour.[2]
Milk is heated to 32 °C and after rennet is added, left to incubate for 90 minutes at a temperature between 25 °C and 32 °C. An hour later, the curds are cut and settle for 20 minutes before being moulded and mechanically pressed. The cheeses are left in brine at 13 °C for 9 hours after which they are removed to mature. They are dried for 4 days and left to mature for 15 days, whilst being turned daily.[1]
Teviotdale cheese was awarded European Protected Geographical Status (PGI) status.