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Teviotdale Cheese



Teviotdale Cheese is no longer in production as of 1998. See entry on Bonchester Cheese for information.

Teviotdale is a Brie-style, cylinder-shaped cheese made from unpasteurized milk from Jersey cows. It has a tangy, salt taste.

The cheese is made from unpasteurized cow's milk. Penicillin mould and bacterial starters are added to the milk. The milk is warmed to and held at 77 F (25°C) for 90 minutes. Rennet added to the milk, which is then let stand an hour while it curdles. The curd is cut and let stand 20 minutes. The curd is then put in a special mould that makes four cheeses at once. This is let stand 1 hour, then turned, then let stand overnight, and then turned again the next day. At this point, a 1.5 lb (680g) weight is placed on the cheeses for 24 hours while they are held at 77 F (25°C.) They are turned once during this.

The cheeses are then brined for 6 hours, then sprayed with penicillin mould, then allowed to mature 14 to 15 days being turned daily.

Teviotdale Cheese is a PGI protected name.

Nutrition

48% fat.


Sources

The Foodie's Map of Britain. London: The Independent. 1 April 2010.

See also:

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Citation

Oulton, Randal. "Teviotdale Cheese." CooksInfo.com. Published 11 August 2010; revised 11 August 2010. Web. Accessed 09/22/2017. <http://www.cooksinfo.com/teviotdale-cheese>.

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