Ossau-Iraty Cheese vs Teviotdale Cheese

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 sheep's milk cheese from the Northern Basque Country and Béarn in south-western France. Uncooked and pressed, it is smooth, creamy and firm, and has held appellation d'origine contrôlée status since 1980.

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 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

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.

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.