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.
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What Is San Michali Cheese?
San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.
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 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.