Ossau-Iraty Cheese vs Teviotdale Cheese

Q: Is Ossau-Iraty Cheese the same as Teviotdale Cheese?

No. Ossau-Iraty 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 Ossau-Iraty Cheese for Teviotdale Cheese?

In most recipes you can swap Ossau-Iraty Cheese for Teviotdale Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Ossau-Iraty 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.

Ossau-Iraty Cheese is a homogeneous, uncooked, pressed sheep-milk cheese from France, while Teviotdale Cheese is hard and made from cow milk.

What Is Ossau-Iraty Cheese?

Ossau-Iraty is a traditional cheese from the Basque and Béarn regions of France. Made from sheep's milk, it has a smooth, creamy texture and a rich, nutty flavor. This cheese is often enjoyed on its own or used in cooking, especially in dishes that highlight its subtle, sweet undertones.

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 Ossau-Iraty Cheese and Teviotdale Cheese?

Milk type: Ossau-Iraty Cheese (sheep's milk), Teviotdale Cheese (Cow)
Milk treatment: Ossau-Iraty Cheese (Raw), Teviotdale Cheese (Unpasteurized)
Texture: Ossau-Iraty Cheese (Homogeneous, uncooked, pressed), Teviotdale Cheese (Hard)
Rind: Ossau-Iraty Cheese (Natural, smooth, orange to gray), Teviotdale Cheese (White-coated)
Aging: Ossau-Iraty Cheese (Minimum 80-120 days), Teviotdale Cheese (Minimum 15 days)
Taste: Ossau-Iraty Cheese (fruity, herbaceous, nutty), Teviotdale Cheese (Smooth, salty, and tangy)

Side-by-Side Comparison

	Ossau-Iraty Cheese	Teviotdale Cheese
Country of Origin	France	—
Specific Origin	Béarn And Basque Country (Pyrénées-Atlantiques), And Three Communes In Hautes Pyrénées	Teviotdale
Milk Type	Sheep's milk	Cow
Milk Treatment	Raw	Unpasteurized
Texture	Homogeneous, uncooked, pressed	Hard
Rind	Natural, smooth, orange to gray	White-coated
Aging	Minimum 80-120 days	Minimum 15 days
Taste	Fruity, herbaceous, nutty	Smooth, salty, and tangy

Taste Comparison: Does Ossau-Iraty Cheese Taste Like Teviotdale Cheese?

Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Ossau-Iraty Cheese at minimum 80-120 days develops a different profile than Teviotdale Cheese at minimum 15 days.

Can You Substitute Ossau-Iraty Cheese for Teviotdale Cheese?

Ossau-Iraty Cheese can stand in for Teviotdale Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect homogeneous, uncooked, pressed bite and body where the recipe calls for hard. Flavor-wise, Ossau-Iraty Cheese reads as fruity, herbaceous, nutty while Teviotdale Cheese brings smooth, salty, and tangy notes.

Which Is Better, Ossau-Iraty Cheese or Teviotdale Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, uncooked, pressed cheese, go with Ossau-Iraty Cheese. For a hard profile, Teviotdale Cheese is the better fit. Flavor-wise, Ossau-Iraty Cheese suits recipes that want fruity, herbaceous, nutty notes, while Teviotdale Cheese fits dishes calling for smooth, salty, and tangy.

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Frequently Asked Questions

Is Ossau-Iraty Cheese the same as Teviotdale Cheese?

No, they're distinct cheeses. Ossau-Iraty Cheese is made from sheep milk; Teviotdale Cheese uses cow. Aging also differs: Ossau-Iraty Cheese is typically aged minimum 80-120 days, Teviotdale Cheese minimum 15 days.

Is Ossau-Iraty Cheese similar to Teviotdale Cheese?

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

Can I substitute Ossau-Iraty Cheese for Teviotdale Cheese?

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

Does Ossau-Iraty Cheese taste like Teviotdale Cheese?

Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Teviotdale Cheese is smooth, salty, and tangy.

What is Ossau-Iraty Cheese made of?

Ossau-Iraty Cheese is made from sheep milk (raw). It's typically aged minimum 80-120 days. 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, Ossau-Iraty Cheese or Teviotdale Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ossau-Iraty Cheese is homogeneous, uncooked, pressed, while Teviotdale Cheese is hard.