Robiola di Roccaverano Cheese vs Teviotdale Cheese
Robiola di Roccaverano Cheese is a soft, rubbery, soluble; crumbly (for affinato) cow, goat, and sheep-milk cheese from Italy, while Teviotdale Cheese is hard and made from cow milk.
What Is Robiola di Roccaverano Cheese?
Robiola di Roccaverano is a PDO cheese from Piedmont, specifically the Roccaverano area, made exclusively from goat's milk or a blend including cow's and sheep's milk. It has a creamy texture and a fresh, mildly acidic flavor, and can be enjoyed either fresh or aged, with the latter having a stronger flavor.
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 Robiola di Roccaverano Cheese and Teviotdale Cheese?
- Milk type: Robiola di Roccaverano Cheese (Goat's milk, or goat's and ewe's/cow's milk), Teviotdale Cheese (Cow)
- Texture: Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato)), Teviotdale Cheese (Hard)
- Rind: Robiola di Roccaverano Cheese (Thin with molds (for affinato)), Teviotdale Cheese (White-coated)
- Aging: Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days), Teviotdale Cheese (Minimum 15 days)
- Taste: Robiola di Roccaverano Cheese (Acidic, savory), Teviotdale Cheese (Smooth, salty, and tangy)
Side-by-Side Comparison
| Robiola di Roccaverano Cheese | Teviotdale Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Province Of Asti And Alessandria, Piedmont | Teviotdale |
| Milk Type | Goat's milk, or goat's and ewe's/cow's milk | Cow |
| Milk Treatment | — | Unpasteurized |
| Texture | Soft, rubbery, soluble; Crumbly (for affinato) | Hard |
| Rind | Thin with molds (for affinato) | White-coated |
| Aging | Fresco: 4-10 days; Affinato: After 11 days | Minimum 15 days |
| Taste | Acidic, savory | Smooth, salty, and tangy |
Taste Comparison: Does Robiola di Roccaverano Cheese Taste Like Teviotdale Cheese?
Robiola di Roccaverano Cheese reads as acidic, savory, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days develops a different profile than Teviotdale Cheese at minimum 15 days.
Can You Substitute Robiola di Roccaverano Cheese for Teviotdale Cheese?
Robiola di Roccaverano Cheese can stand in for Teviotdale Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, rubbery, soluble; crumbly (for affinato) bite and body where the recipe calls for hard. Flavor-wise, Robiola di Roccaverano Cheese reads as acidic, savory while Teviotdale Cheese brings smooth, salty, and tangy notes.
Which Is Better, Robiola di Roccaverano Cheese or Teviotdale Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, rubbery, soluble; crumbly (for affinato) cheese, go with Robiola di Roccaverano Cheese. For a hard profile, Teviotdale Cheese is the better fit. Flavor-wise, Robiola di Roccaverano Cheese suits recipes that want acidic, savory 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 Robiola di Roccaverano Cheese the same as Teviotdale Cheese?
No, they're distinct cheeses. Robiola di Roccaverano Cheese is made from cow, goat, and sheep milk; Teviotdale Cheese uses cow. Aging also differs: Robiola di Roccaverano Cheese is typically aged fresco: 4-10 days; affinato: after 11 days, Teviotdale Cheese minimum 15 days.
Is Robiola di Roccaverano Cheese similar to Teviotdale Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Robiola di Roccaverano Cheese for Teviotdale Cheese?
You can, but expect a shift in richness and milk character.
Does Robiola di Roccaverano Cheese taste like Teviotdale Cheese?
Robiola di Roccaverano Cheese reads as acidic, savory, while Teviotdale Cheese is smooth, salty, and tangy.
What is Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from cow, goat, and sheep milk. It's typically aged fresco: 4-10 days; affinato: after 11 days. 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, Robiola di Roccaverano Cheese or Teviotdale Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato), while Teviotdale Cheese is hard.