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.
Key Facts
| Country of Origin | England, Scotland, United Kingdom |
| Specific Origin | Teviotdale |
| Protection | PGI (1998) |
| Milk Type | Cow |
| Milk Treatment | Unpasteurized |
| Fat Content | Minimum 48% |
| Moisture Content | Maximum 48% |
| Rind | White-coated |
| Texture | Hard |
| Flavor | Smooth, salty, and tangy |
| Colors | Yellow |
| Forms | Cylindrical wheels |
| Age | Minimum 15 days |
What is Teviotdale Cheese?
Teviotdale comes from the border lands between Scotland and England, inside a radius of 90 km from the summit of Peel Fell in the Cheviot Hills. The milk comes from Jersey cattle. The cheese holds European Protected Geographical Status, though no current producers are known.
The milk is heated to 32 °C and set with rennet, then left to incubate for 90 minutes at 25 °C to 32 °C. An hour on, the curds are cut and allowed to settle for 20 minutes before moulding and mechanical pressing. The cheeses sit in brine at 13 °C for nine hours, dry for four days, then mature for 15 days with a turn every day.
The wheels are cylindrical with a white coating. Inside, the paste is yellow and smooth, and the flavour is salty.
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