Description
The Teviotdale Cheese PGI is a fat, hard paste cheese made with unpasteurised Jersey cows' milk.
Production Area
Teviotdale Cheese PGI is produced in the Cheviot Hills in Scotland on the border with England.
Production Method
The milk is first heated to 32°C and the relevant bacteria is added and kept for approximately an hour and a half at a temperature of 25°C. This process is followed by the addition of rennet and after about an hour the curd that has formed is cut. It is then placed in the moulds and mechanically pressed and finally placed in salted water at a temperature of 13°C for nine hours. The cheeses are turned daily for four days while drying and then left to mature for 15 days during which time they are turned daily.
Appearance and Flavour
Teviotdale Cheese PGI has a smooth cylindrical shape and is yellow in colour. It has a smooth, salty, slightly spicy and tangy taste.
History
Teviotdale Cheese PGI has been made since 1983 by the same cheese maker using traditional methods exclusively with locally produced milk.
Gastronomy
In order to maintain the quality and taste of Teviotdale Cheese PGI, it must be kept in a cool place and if it is already cut should be wrapped in foil and kept in the refrigerator. It can be eaten just as it is but it is also an excellent ingredient in many dishes such as hors d'oeuvres, puddings and savoury pies. It goes very well with dry wines and beer.
Marketing
This cheese is sold as Teviotdale Cheese PGI. It is sold whole or in cuts of various sizes.
Distinctive Features
The climate and nature of the soil in the production area favours the growth of rich pastures which give the milk used in the production of Teviotdale Cheese PGI its distinctive flavour and aroma.
