Teviotdale cheese
| Teviotdale | |
|---|---|
| Country of origin | ScotlandandEngland |
| Region | Teviotdale,border lands ofScotlandandEngland |
| Source of milk | Cow |
| Pasteurised | Unpasteurised |
| Texture | firm |
| Fat content | 48% minimum |
| Certification | PGI |
| Named after | Teviotdale[*] |
Teviotdaleis a full fathardcheeseproduced in the area ofTeviotdaleon the border lands betweenScotlandandEngland,within a radius of 90 km from the summit ofPeel Fellin theCheviot Hills.[1]The cheese is produced from the milk of theJersey cattle.There are no known current producers of this cheese.
Description
[edit]The cheeses are cylindrical in shape with a white coating, a yellow smooth paste and a salty flavour.[2]
Production
[edit]Milk is heated to 32°Cand 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
[edit]Teviotdale cheese was awarded EuropeanProtected Geographical Status(PGI) status.
References
[edit]- ^ab"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 fromthe originalon 27 February 2014.Retrieved17 February2012.
- ^UK Protected FoodsArchived2012-05-12 at theWayback Machine
