San Michali Cheese vs Teviotdale Cheese
San Michali Cheese is a compact, with very small irregular holes cow-milk cheese from Greece, while Teviotdale Cheese is hard and made from cow milk.
What Is San Michali Cheese?
San Michali is a unique cow's milk cheese from the island of Syros in Greece. It is known for its distinct aroma and sharp, spicy flavor, often compared to Parmesan. San Michali is the only PDO cheese from the Cyclades and is highly prized in Greek cuisine, often grated over dishes or eaten on its own.
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 San Michali Cheese and Teviotdale Cheese?
- Milk treatment: San Michali Cheese (Pasteurized), Teviotdale Cheese (Unpasteurized)
- Texture: San Michali Cheese (Compact, with very small irregular holes), Teviotdale Cheese (Hard)
- Rind: San Michali Cheese (Often covered with paraffin), Teviotdale Cheese (White-coated)
- Aging: San Michali Cheese (At least four months), Teviotdale Cheese (Minimum 15 days)
- Taste: San Michali Cheese (Salty, peppery), Teviotdale Cheese (Smooth, salty, and tangy)
Side-by-Side Comparison
| San Michali Cheese | Teviotdale Cheese | |
|---|---|---|
| Country of Origin | Greece | — |
| Specific Origin | Island Of Syros | Teviotdale |
| Milk Type | Cow’s milk | Cow |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Compact, with very small irregular holes | Hard |
| Rind | Often covered with paraffin | White-coated |
| Aging | At least four months | Minimum 15 days |
| Taste | Salty, peppery | Smooth, salty, and tangy |
Taste Comparison: Does San Michali Cheese Taste Like Teviotdale Cheese?
San Michali Cheese reads as salty, peppery, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. San Michali Cheese at at least four months develops a different profile than Teviotdale Cheese at minimum 15 days.
Can You Substitute San Michali Cheese for Teviotdale Cheese?
In most recipes, San Michali Cheese and Teviotdale Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect compact, with very small irregular holes bite and body where the recipe calls for hard. Flavor-wise, San Michali Cheese reads as salty, peppery while Teviotdale Cheese brings smooth, salty, and tangy notes.
Which Is Better, San Michali Cheese or Teviotdale Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a compact, with very small irregular holes cheese, go with San Michali Cheese. For a hard profile, Teviotdale Cheese is the better fit. Flavor-wise, San Michali Cheese suits recipes that want salty, peppery notes, while Teviotdale Cheese fits dishes calling for smooth, salty, and tangy.
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Frequently Asked Questions
Is San Michali Cheese the same as Teviotdale Cheese?
No, they're distinct cheeses. Aging also differs: San Michali Cheese is typically aged at least four months, Teviotdale Cheese minimum 15 days.
Is San Michali Cheese similar to Teviotdale Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute San Michali Cheese for Teviotdale Cheese?
You can, but expect a shift in bite and mouthfeel.
Does San Michali Cheese taste like Teviotdale Cheese?
San Michali Cheese reads as salty, peppery, while Teviotdale Cheese is smooth, salty, and tangy.
What is San Michali Cheese made of?
San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.
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, San Michali Cheese or Teviotdale Cheese?
It depends on the dish. The texture difference is the biggest practical tell. San Michali Cheese is compact, with very small irregular holes, while Teviotdale Cheese is hard.