Kalathaki Limnou Cheese vs Teviotdale Cheese

Kalathaki Limnou Cheese is a soft goat or sheep-milk cheese from Greece, while Teviotdale Cheese is hard and made from cow milk.

What Is Kalathaki Limnou Cheese?

Kalathaki Limnou is a fresh brined cheese from the Greek island of Lemnos, made from sheep's milk with up to 30 percent goat's milk. Protected as a PDO since 1996, it is named for the small basket molds that leave their pattern on its surface.

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 Kalathaki Limnou Cheese and Teviotdale Cheese?

• Milk type: Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%)), Teviotdale Cheese (Cow)
• Milk treatment: Kalathaki Limnou Cheese (Pasteurized), Teviotdale Cheese (Unpasteurized)
• Texture: Kalathaki Limnou Cheese (Soft), Teviotdale Cheese (Hard)
• Rind: Kalathaki Limnou Cheese (No external rind), Teviotdale Cheese (White-coated)
• Aging: Kalathaki Limnou Cheese (Three weeks at 14-18°C, then at least two months at <6°C), Teviotdale Cheese (Minimum 15 days)
• Taste: Kalathaki Limnou Cheese (Pleasant, slightly acidic), Teviotdale Cheese (Smooth, salty, and tangy)

Side-by-Side Comparison

Taste Comparison: Does Kalathaki Limnou Cheese Taste Like Teviotdale Cheese?

Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Kalathaki Limnou Cheese at three weeks at 14-18°c, then at least two months at <6°c develops a different profile than Teviotdale Cheese at minimum 15 days.

Can You Substitute Kalathaki Limnou Cheese for Teviotdale Cheese?

Kalathaki Limnou Cheese can stand in for Teviotdale Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard. Flavor-wise, Kalathaki Limnou Cheese reads as pleasant, slightly acidic while Teviotdale Cheese brings smooth, salty, and tangy notes.

Which Is Better, Kalathaki Limnou Cheese or Teviotdale Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Kalathaki Limnou Cheese. For a hard profile, Teviotdale Cheese is the better fit. Flavor-wise, Kalathaki Limnou Cheese suits recipes that want pleasant, slightly acidic notes, while Teviotdale Cheese fits dishes calling for smooth, salty, and tangy.

Frequently Asked Questions

Is Kalathaki Limnou Cheese the same as Teviotdale Cheese?

No, they're distinct cheeses. Kalathaki Limnou Cheese is made from goat or sheep milk; Teviotdale Cheese uses cow. Aging also differs: Kalathaki Limnou Cheese is typically aged three weeks at 14-18°c, then at least two months at <6°c, Teviotdale Cheese minimum 15 days.

Is Kalathaki Limnou Cheese similar to Teviotdale Cheese?

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

Can I substitute Kalathaki Limnou Cheese for Teviotdale Cheese?

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

Does Kalathaki Limnou Cheese taste like Teviotdale Cheese?

Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Teviotdale Cheese is smooth, salty, and tangy.

What is Kalathaki Limnou Cheese made of?

Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. It originates in Greece.

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, Kalathaki Limnou Cheese or Teviotdale Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kalathaki Limnou Cheese is soft, while Teviotdale Cheese is hard.