Teviotdale is a PGI English cheese, which has not been made since 1998.
Description' : Cylindrical shaped, white coated full fat hard cheese made from unpasteurised Jersey cows milk. Yellow in colour, smooth salty and tangy flavour. Minimum 48% fat and maximum 48% water.
Geographical area : The border lands of England and Scotland within a radius of 90km from the summit of Peel Fell in the Cheviot Hills.
Acquisition : Milk from the designated area is warmed to 32 deg C . Starters are added and the milk is incubated for 90 minutes at a temperature of 25 degrees C - 32 degrees C. An hour after the addition of rennet the curds are cut, allowed to settle for 20 minutes to 30 minutes and decanted into moulds.
The cheeses are turned and mechanical pressed several times. The cheeses then float in brine at 13 degrees C for 9 hours. They are turned daily for 4 days whilst drying and then left to mature for 15 days during which they are turned daily.
Link : The cheese is made in the area of Teviotdale. The climate and soil of the area enables certain types of grasses and herbs to flourish. The flavour the pastures impart to the milk of the Jersey breed of cow along with the microbial flora that has colonised the dairy and the unvarying cheesemaking process gives the cheese its unique characteristics.
Reference: The European Commission
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Teviotdale cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Teviotdale cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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