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