Blue Cheese vs Teviotdale Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Teviotdale Cheese is hard and made from cow milk.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Teviotdale Cheese?

Teviotdale is a full fat hard cheese from the border country between Scotland and England, made with milk from Jersey cattle. It has a white coating, a smooth yellow paste and a salty flavour, and it holds PGI status. No producers are known today.

What's the Difference Between Blue Cheese and Teviotdale Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Teviotdale Cheese (Cow)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Teviotdale Cheese (Unpasteurized)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Teviotdale Cheese (Hard)
• Rind: Blue Cheese (Natural), Teviotdale Cheese (White-coated)
• Aging: Blue Cheese (Typically aged 2-6 months), Teviotdale Cheese (Minimum 15 days)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Teviotdale Cheese (Smooth, salty, and tangy)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Teviotdale Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Teviotdale Cheese at minimum 15 days.

Can You Substitute Blue Cheese for Teviotdale Cheese?

Blue Cheese can stand in for Teviotdale Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for hard. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Teviotdale Cheese brings smooth, salty, and tangy notes.

Which Is Better, Blue Cheese or Teviotdale Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a hard profile, Teviotdale Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Teviotdale Cheese fits dishes calling for smooth, salty, and tangy.

Frequently Asked Questions

Is Blue Cheese the same as Teviotdale Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Teviotdale Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Teviotdale Cheese minimum 15 days.

Is Blue Cheese similar to Teviotdale Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Blue Cheese for Teviotdale Cheese?

You can, but expect a shift in richness and milk character.

Does Blue Cheese taste like Teviotdale Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Teviotdale Cheese is smooth, salty, and tangy.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Teviotdale Cheese made of?

Teviotdale Cheese is made from cow milk (unpasteurized). It's typically aged minimum 15 days.

Which should I choose, Blue Cheese or Teviotdale Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Teviotdale Cheese is hard.