ARCHIVE: EU Protected Food Names Scheme: Teviotdale cheese

Regulation (EEC) No 2081/92 - Application for Registration Article 17

Protected Geographical IndicationProtected Geographical Indication
National application No: 01313 - Teviotdale Cheese
1. Competent service of the Member State:

Name: United Kingdom - Department for Environment, Food and Rural Affairs

Tel: 020 7238 3386

Fax: 020 7328 5728

2. Applicant group:

a) Name: Easter Weens Enterprises

b) Address: Easter Weens Farm, Bonchester Bridge, Roxburghshire, Scotland TD9 8JQ

c) Composition: producer/processor (1). other (1)

3. Name of product:

Teviotdale Cheese

4. Type of product (see list in Annex VI):

Cheese - Class 1.3

5. Specification - Summary of requirement under Article 4(2)):
a) Name:

Teviotdale Cheese

b) Description of Product:

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.

c) Geographical area:

The border lands of England and Scotland within a radius of 90Km from the summit of Peel Fell in the Cheviot Hills.

d) Background:

The milk used is only from the designated area. The cheese is made only from Jersey cows milk and has been made by traditional methods on the same farm since 1983.

e) Method of production:

Milk from the designated area is warmed to 32°C. Starters are added and the milk is incubated for 1½ hours at a temperature of 25°C - 32°C. An hour after the addition of rennet the curds are cut, allowed to settle for 20 minutes and decanted into moulds. The cheeses are turned and mechanical pressed several times. The cheeses then float in brine at 13°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.

f) 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.

g) Inspection bodies:

Scottish Food Quality Certification Ltd

Address: Royal Highlands Centre, 10th Avenue, Ingliston, Edinburgh, EH28 8NF

Tel: 0131 335 6615

Fax: 0131 335 6601

h) Labelling:


i) National requirements (if any):
EC No:

Page last modified: 7 August 2007
Page published: 21 July 2003