Canestrato di Moliterno Cheese vs Teviotdale Cheese
Canestrato di Moliterno Cheese is a hard goat or sheep-milk cheese from Italy, while Teviotdale Cheese is hard and made from cow milk.
What Is Canestrato di Moliterno Cheese?
Canestrato di Moliterno is an Italian cheese from Basilicata, particularly noted for its firm texture and sharp, piquant flavor. It is made from a mix of sheep's and goat's milk and is aged in wicker baskets, which imprint a distinctive pattern on its rind. This cheese is often grated over pasta and used in traditional Italian dishes.
What Is Teviotdale Cheese?
Teviotdale Cheese is a full-fat hard cheese made from unpasteurized Jersey cow’s milk in the borderlands of England and Scotland. It has a cylindrical shape with a white coating and a natural yellow color. The cheese has a smooth, salty, and tangy flavor. It undergoes a traditional production process that includes pressing, brining for 9 hours, and daily turning during a 15-day maturation period. The milk comes exclusively from the designated area, where the local grasses and herbs influence its flavor. The cheese has been made on the same farm using traditional methods since 1983. The microbial flora in the dairy contributes to its distinct characteristics.
What's the Difference Between Canestrato di Moliterno Cheese and Teviotdale Cheese?
- Milk type: Canestrato di Moliterno Cheese (70–90% goat's, 10–30% sheep's), Teviotdale Cheese (Cow)
- Rind: Canestrato di Moliterno Cheese (Marked by canestri), Teviotdale Cheese (White-coated)
- Aging: Canestrato di Moliterno Cheese (Fresh, Primitivo (≤6 months), Stagionato (6–12 months), Extra (>12 months)), Teviotdale Cheese (Minimum 15 days)
Side-by-Side Comparison
| Canestrato di Moliterno Cheese | Teviotdale Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Matera And Potenza, Basilicata | Teviotdale |
| Milk Type | 70–90% goat's, 10–30% sheep's | Cow |
| Milk Treatment | — | Unpasteurized |
| Texture | Hard | Hard |
| Rind | Marked by canestri | White-coated |
| Aging | Fresh, Primitivo (≤6 months), Stagionato (6–12 months), Extra (>12 months) | Minimum 15 days |
| Taste | — | Smooth, salty, and tangy |
Taste Comparison: Does Canestrato di Moliterno Cheese Taste Like Teviotdale Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Canestrato di Moliterno Cheese at fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months) develops a different profile than Teviotdale Cheese at minimum 15 days.
Can You Substitute Canestrato di Moliterno Cheese for Teviotdale Cheese?
Canestrato di Moliterno Cheese can stand in for Teviotdale Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Canestrato di Moliterno Cheese or Teviotdale Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Canestrato di Moliterno Cheese the same as Teviotdale Cheese?
No, they're distinct cheeses. Canestrato di Moliterno Cheese is made from goat or sheep milk; Teviotdale Cheese uses cow. Aging also differs: Canestrato di Moliterno Cheese is typically aged fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months), Teviotdale Cheese minimum 15 days.
Is Canestrato di Moliterno Cheese similar to Teviotdale Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Canestrato di Moliterno Cheese for Teviotdale Cheese?
You can, but expect a shift in richness and milk character.
Does Canestrato di Moliterno Cheese taste like Teviotdale Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Canestrato di Moliterno Cheese made of?
Canestrato di Moliterno Cheese is made from goat or sheep milk. It's typically aged fresh, primitivo (≤6 months), stagionato (6–12 months), extra (>12 months). It originates in Italy.
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, Canestrato di Moliterno Cheese or Teviotdale Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.