Pecorino Sardo Cheese vs Teviotdale Cheese
Pecorino Sardo Cheese is a firm but springy and elastic for dolce, hard and grainy for maturo sheep-milk cheese from Italy, while Teviotdale Cheese is hard and made from cow milk.
What Is Pecorino Sardo Cheese?
Pecorino Sardo, also known as Fiore Sardo, is a firm sheep’s milk cheese from Sardinia, Italy. It comes in two varieties: Dolce (sweet), which is younger and softer, and Maturo (mature), which is harder and has a more intense flavor. Both types have a rich, nutty flavor with a hint of saltiness, ideal for grating over dishes or enjoying with fruit and wine.
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 Pecorino Sardo Cheese and Teviotdale Cheese?
- Milk type: Pecorino Sardo Cheese (Sheep's Milk), Teviotdale Cheese (Cow)
- Milk treatment: Pecorino Sardo Cheese (Pasteurized or Thermized), Teviotdale Cheese (Unpasteurized)
- Texture: Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo), Teviotdale Cheese (Hard)
- Rind: Pecorino Sardo Cheese (Pale yellow to mahogany), Teviotdale Cheese (White-coated)
- Aging: Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo), Teviotdale Cheese (Minimum 15 days)
- Taste: Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo), Teviotdale Cheese (Smooth, salty, and tangy)
Side-by-Side Comparison
| Pecorino Sardo Cheese | Teviotdale Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Sardinia | Teviotdale |
| Milk Type | Sheep's Milk | Cow |
| Milk Treatment | Pasteurized or Thermized | Unpasteurized |
| Texture | Firm but springy and elastic for Dolce, Hard and grainy for Maturo | Hard |
| Rind | Pale yellow to mahogany | White-coated |
| Aging | 20 to 60 days for Dolce, At least 60 days for Maturo | Minimum 15 days |
| Taste | Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo | Smooth, salty, and tangy |
Taste Comparison: Does Pecorino Sardo Cheese Taste Like Teviotdale Cheese?
Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo develops a different profile than Teviotdale Cheese at minimum 15 days.
Can You Substitute Pecorino Sardo Cheese for Teviotdale Cheese?
Pecorino Sardo Cheese can stand in for Teviotdale Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm but springy and elastic for dolce, hard and grainy for maturo bite and body where the recipe calls for hard. Flavor-wise, Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo while Teviotdale Cheese brings smooth, salty, and tangy notes.
Which Is Better, Pecorino Sardo Cheese or Teviotdale Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm but springy and elastic for dolce, hard and grainy for maturo cheese, go with Pecorino Sardo Cheese. For a hard profile, Teviotdale Cheese is the better fit. Flavor-wise, Pecorino Sardo Cheese suits recipes that want mild and sweet for dolce, more piquant and pronounced in salt for maturo notes, while Teviotdale Cheese fits dishes calling for smooth, salty, and tangy.
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Frequently Asked Questions
Is Pecorino Sardo Cheese the same as Teviotdale Cheese?
No, they're distinct cheeses. Pecorino Sardo Cheese is made from sheep milk; Teviotdale Cheese uses cow. Aging also differs: Pecorino Sardo Cheese is typically aged 20 to 60 days for dolce, at least 60 days for maturo, Teviotdale Cheese minimum 15 days.
Is Pecorino Sardo Cheese similar to Teviotdale Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Sardo Cheese for Teviotdale Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Sardo Cheese taste like Teviotdale Cheese?
Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Teviotdale Cheese is smooth, salty, and tangy.
What is Pecorino Sardo Cheese made of?
Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. 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, Pecorino Sardo Cheese or Teviotdale Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo, while Teviotdale Cheese is hard.