Teviotdale is a full fat hard cheese produced in the area of Teviotdale on the border lands between Scotland and England, within a radius of 90 km from the summit of Peel Fell in the Cheviot Hills.
The cheeses are cylindrical in shape with a white coating, a yellow smooth paste and a salty flavour.
[2] Milk is heated to 32 °C and after rennet is added, left to incubate for 90 minutes at a temperature between 25 °C and 32 °C.
An hour later, the curds are cut and settle for 20 minutes before being moulded and mechanically pressed.
The cheeses are left in brine at 13 °C for 9 hours after which they are removed to mature.