Montasio Cheese vs Teviotdale Cheese

Q: Is Montasio Cheese the same as Teviotdale Cheese?

No. Montasio Cheese and Teviotdale Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Montasio Cheese for Teviotdale Cheese?

In most recipes you can swap Montasio Cheese for Teviotdale Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Montasio Cheese or Teviotdale Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Teviotdale Cheese is hard and made from cow milk.

What Is Montasio Cheese?

Montasio is a mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often enjoyed grated over pasta and risotto or sliced in sandwiches.

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 Montasio Cheese and Teviotdale Cheese?

Texture: Montasio Cheese (Elastic to crumbly and hard), Teviotdale Cheese (Hard)
Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Teviotdale Cheese (Minimum 15 days)
Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Teviotdale Cheese (Smooth, salty, and tangy)

Side-by-Side Comparison

	Montasio Cheese	Teviotdale Cheese
Country of Origin	Italy	—
Specific Origin	Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto	Teviotdale
Milk Type	Cow's milk	Cow
Milk Treatment	Unpasteurized	Unpasteurized
Texture	Elastic to crumbly and hard	Hard
Rind	—	White-coated
Aging	Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months	Minimum 15 days
Taste	Mild, creamy, and fruity to savory, piquant, with hints of spice	Smooth, salty, and tangy

Taste Comparison: Does Montasio Cheese Taste Like Teviotdale Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Teviotdale Cheese at minimum 15 days.

Can You Substitute Montasio Cheese for Teviotdale Cheese?

In most recipes, Montasio Cheese and Teviotdale Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect elastic to crumbly and hard bite and body where the recipe calls for hard. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Teviotdale Cheese brings smooth, salty, and tangy notes.

Which Is Better, Montasio Cheese or Teviotdale Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a hard profile, Teviotdale Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Teviotdale Cheese fits dishes calling for smooth, salty, and tangy.

Which is your favorite?

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Frequently Asked Questions

Is Montasio Cheese the same as Teviotdale Cheese?

No, they're distinct cheeses. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Teviotdale Cheese minimum 15 days.

Is Montasio Cheese similar to Teviotdale Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Montasio Cheese for Teviotdale Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Montasio Cheese taste like Teviotdale Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Teviotdale Cheese is smooth, salty, and tangy.

What is Montasio Cheese made of?

Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 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, Montasio Cheese or Teviotdale Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Teviotdale Cheese is hard.