Teviotdale cheese
| 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.[1] 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.[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 2 "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. Retrieved 2012-02-17.
- ↑ UK Protected Foods
External links
| ||||||||||||||||||||||||||