Kanterkaas Cheese vs Teviotdale Cheese
Kanterkaas Cheese is a firm to hard cow-milk cheese from Netherlands, while Teviotdale Cheese is hard and made from cow milk.
What Is Kanterkaas Cheese?
Kanterkaas is a traditional hard cheese from Friesland and the Westerkwartier in the Netherlands. It has a flat cylindrical shape with a sharp edge where the side meets the base and a rounded edge on top. The cheese comes in two fat content categories: 20+ (20-25% fat in dry matter) and 40+ (40-44% fat in dry matter). It has a firm to hard texture, making it suitable for grating over time. The flavor is pleasant and ranges from sharp to strong, depending on its age. Its color varies from ivory to yellow or greenish-yellow, with a close texture and limited eye formation. The rind is smooth, impervious, and can be natural or coated in colorless or yellow material. It is made using pasteurized milk, calf or cattle rennet, and ripened for at least four weeks.
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 Kanterkaas Cheese and Teviotdale Cheese?
- Milk treatment: Kanterkaas Cheese (Pasteurized), Teviotdale Cheese (Unpasteurized)
- Texture: Kanterkaas Cheese (Firm to hard), Teviotdale Cheese (Hard)
- Rind: Kanterkaas Cheese (Natural or coated (colorless/yellow)), Teviotdale Cheese (White-coated)
- Aging: Kanterkaas Cheese (Minimum 4 weeks), Teviotdale Cheese (Minimum 15 days)
- Taste: Kanterkaas Cheese (Pleasant, sharp to strong (varies with age)), Teviotdale Cheese (Smooth, salty, and tangy)
Side-by-Side Comparison
| Kanterkaas Cheese | Teviotdale Cheese | |
|---|---|---|
| Country of Origin | Netherlands | — |
| Specific Origin | Friesland And Westerkwartier | Teviotdale |
| Milk Type | Cow | Cow |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Firm to hard | Hard |
| Rind | Natural or coated (colorless/yellow) | White-coated |
| Aging | Minimum 4 weeks | Minimum 15 days |
| Taste | Pleasant, sharp to strong (varies with age) | Smooth, salty, and tangy |
Taste Comparison: Does Kanterkaas Cheese Taste Like Teviotdale Cheese?
Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age), while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Kanterkaas Cheese at minimum 4 weeks develops a different profile than Teviotdale Cheese at minimum 15 days.
Can You Substitute Kanterkaas Cheese for Teviotdale Cheese?
In most recipes, Kanterkaas Cheese and Teviotdale Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm to hard bite and body where the recipe calls for hard. Flavor-wise, Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age) while Teviotdale Cheese brings smooth, salty, and tangy notes.
Which Is Better, Kanterkaas Cheese or Teviotdale Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm to hard cheese, go with Kanterkaas Cheese. For a hard profile, Teviotdale Cheese is the better fit. Flavor-wise, Kanterkaas Cheese suits recipes that want pleasant, sharp to strong (varies with age) notes, while Teviotdale Cheese fits dishes calling for smooth, salty, and tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Kanterkaas Cheese the same as Teviotdale Cheese?
No, they're distinct cheeses. Aging also differs: Kanterkaas Cheese is typically aged minimum 4 weeks, Teviotdale Cheese minimum 15 days.
Is Kanterkaas Cheese similar to Teviotdale Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Kanterkaas Cheese for Teviotdale Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Kanterkaas Cheese taste like Teviotdale Cheese?
Kanterkaas Cheese reads as pleasant, sharp to strong (varies with age), while Teviotdale Cheese is smooth, salty, and tangy.
What is Kanterkaas Cheese made of?
Kanterkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks. It originates in Netherlands.
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, Kanterkaas Cheese or Teviotdale Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Kanterkaas Cheese is firm to hard, while Teviotdale Cheese is hard.