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Teviotdale cheese facts for kids

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Teviotdale
Country of origin Scotland and England
Region Teviotdale, border lands of Scotland and England
Source of milk Cow
Pasteurised Unpasteurised
Texture firm
Fat content 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 90km from the summit of Peel Fell in the Cheviot Hills. The cheese is produced from the milk of the Jersey cattle. There are no known current producers of this cheese.

Description

The cheeses are cylindrical in shape with a white coating, a yellow smooth paste and a salty flavour.

Production

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.

Awards

Teviotdale cheese was awarded European Protected Geographical Status (PGI) status.

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