Salers Cheese vs Teviotdale Cheese
Salers Cheese is a firm cow-milk cheese from France, while Teviotdale Cheese is hard and made from cow milk.
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What Is Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
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 Salers Cheese and Teviotdale Cheese?
- Texture: Salers Cheese (Firm), Teviotdale Cheese (Hard)
- Rind: Salers Cheese (Thick gray), Teviotdale Cheese (White-coated)
- Aging: Salers Cheese (Minimum of three months, up to forty-five months), Teviotdale Cheese (Minimum 15 days)
- Taste: Salers Cheese (Strong-tasting), Teviotdale Cheese (Smooth, salty, and tangy)
Side-by-Side Comparison
| Salers Cheese | Teviotdale Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Salers, Massif Central | Teviotdale |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Firm | Hard |
| Rind | Thick gray | White-coated |
| Aging | Minimum of three months, up to forty-five months | Minimum 15 days |
| Taste | Strong-tasting | Smooth, salty, and tangy |
Taste Comparison: Does Salers Cheese Taste Like Teviotdale Cheese?
Salers Cheese reads as strong-tasting, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Salers Cheese at minimum of three months, up to forty-five months develops a different profile than Teviotdale Cheese at minimum 15 days.
Can You Substitute Salers Cheese for Teviotdale Cheese?
In most recipes, Salers Cheese and Teviotdale Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm bite and body where the recipe calls for hard. Flavor-wise, Salers Cheese reads as strong-tasting while Teviotdale Cheese brings smooth, salty, and tangy notes.
Which Is Better, Salers Cheese or Teviotdale Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Salers Cheese. For a hard profile, Teviotdale Cheese is the better fit. Flavor-wise, Salers Cheese suits recipes that want strong-tasting notes, while Teviotdale Cheese fits dishes calling for smooth, salty, and tangy.
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Frequently Asked Questions
Is Salers Cheese the same as Teviotdale Cheese?
No, they're distinct cheeses. Aging also differs: Salers Cheese is typically aged minimum of three months, up to forty-five months, Teviotdale Cheese minimum 15 days.
Is Salers Cheese similar to Teviotdale Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Salers Cheese for Teviotdale Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Salers Cheese taste like Teviotdale Cheese?
Salers Cheese reads as strong-tasting, while Teviotdale Cheese is smooth, salty, and tangy.
What is Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. 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, Salers Cheese or Teviotdale Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Salers Cheese is firm, while Teviotdale Cheese is hard.