Teviotdale_cheese

Teviotdale cheese

Teviotdale cheese

Full fat hard cheese produced in the area of Teviotdale

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.

Quick Facts Country of origin, Region ...

Description

The cheeses are cylindrical in shape with a white coating, a yellow smooth paste and a salty flavour.[2]

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.[1]

Awards

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

References

  1. [1]
    "EU Protected Food Names Scheme — UK registered names, National application No: 01313 — Teviotdale Cheese". Defra, UK — Department for Environment Food and Rural Affairs. 21 July 2003. Archived from the original on 27 February 2014. Retrieved 17 February 2012.
  2. [2]
    UK Protected Foods Archived 2012-05-12 at the Wayback Machine
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