Anejo Enchilado Cheese vs Queijo de Azeitão

Q: Is Anejo Enchilado Cheese the same as Queijo de Azeitão?

No. Anejo Enchilado Cheese and Queijo de Azeitão are distinct cheeses from Mexico and Portugal respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Anejo Enchilado Cheese for Queijo de Azeitão?

In most recipes you can swap Anejo Enchilado Cheese for Queijo de Azeitão, though the result will shift in richness and milk character.

Q: Which should I choose, Anejo Enchilado Cheese or Queijo de Azeitão?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Anejo Enchilado Cheese is a semi-hard cow or goat-milk cheese from Mexico, while Queijo de Azeitão is semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes and made from sheep milk, originating in Portugal.

What Is Anejo Enchilado Cheese?

Añejo enchilado is an aged Mexican cheese from Zacatecas, made from skimmed goat's or cow's milk and rolled in paprika. It tastes salty and sharp, close to Parmesan, and gets grated over enchiladas, tacos, and tostadas.

What Is Queijo de Azeitão?

Queijo de Azeitão is a Portuguese cheese from the town of Azeitão, produced in Setúbal, Palmela and Sesimbra. It holds EU PDO status and was named one of the 50 best gastronomic products in the world at the 2014 Great Taste Awards.

What's the Difference Between Anejo Enchilado Cheese and Queijo de Azeitão?

Origin: Anejo Enchilado Cheese (Mexico), Queijo de Azeitão (Portugal)
Milk type: Anejo Enchilado Cheese (cow's or goat's milk), Queijo de Azeitão (Sheep)
Milk treatment: Anejo Enchilado Cheese (pasteurized), Queijo de Azeitão (Raw)
Texture: Anejo Enchilado Cheese (semi-hard), Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes)
Rind: Anejo Enchilado Cheese (rolled in paprika), Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform)
Taste: Anejo Enchilado Cheese (salty, sharp, spicy, strong), Queijo de Azeitão (Slightly piquant, a mix of sharp and salty)

Side-by-Side Comparison

	Anejo Enchilado Cheese	Queijo de Azeitão
Country of Origin	Mexico	Portugal
Specific Origin	Zacatecas, Mexico	Palmela, Setúbal, And Sesimbra Councils
Milk Type	Cow's or goat's milk	Sheep
Milk Treatment	Pasteurized	Raw
Texture	Semi-hard	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes
Rind	Rolled in paprika	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform
Aging	—	Minimum curing time is 16 days
Taste	Salty, sharp, spicy, strong	Slightly piquant, a mix of sharp and salty

Taste Comparison: Does Anejo Enchilado Cheese Taste Like Queijo de Azeitão?

Anejo Enchilado Cheese reads as salty, sharp, spicy, strong, while Queijo de Azeitão brings slightly piquant, a mix of sharp and salty character. On the nose, Anejo Enchilado Cheese offers strong, contrasted with Queijo de Azeitão's mild, delicate. More specifically, Anejo Enchilado Cheese shows salty and sharp, similar to parmesan or romano but milder than cotija, while Queijo de Azeitão leans toward acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas.

Can You Substitute Anejo Enchilado Cheese for Queijo de Azeitão?

Anejo Enchilado Cheese can stand in for Queijo de Azeitão in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes. Flavor-wise, Anejo Enchilado Cheese reads as salty, sharp, spicy, strong while Queijo de Azeitão brings slightly piquant, a mix of sharp and salty notes.

Which Is Better, Anejo Enchilado Cheese or Queijo de Azeitão?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Anejo Enchilado Cheese. For a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes profile, Queijo de Azeitão is the better fit. Flavor-wise, Anejo Enchilado Cheese suits recipes that want salty, sharp, spicy, strong notes, while Queijo de Azeitão fits dishes calling for slightly piquant, a mix of sharp and salty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Anejo Enchilado Cheese the same as Queijo de Azeitão?

No, they're distinct cheeses. Anejo Enchilado Cheese originates in Mexico, while Queijo de Azeitão comes from Portugal. Anejo Enchilado Cheese is made from cow or goat milk; Queijo de Azeitão uses sheep.

Is Anejo Enchilado Cheese similar to Queijo de Azeitão?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Anejo Enchilado Cheese for Queijo de Azeitão?

You can, but expect a shift in richness and milk character.

Does Anejo Enchilado Cheese taste like Queijo de Azeitão?

Anejo Enchilado Cheese reads as salty, sharp, spicy, strong, while Queijo de Azeitão is slightly piquant, a mix of sharp and salty. Aromas also diverge. Anejo Enchilado Cheese leans strong, and Queijo de Azeitão is closer to mild, delicate.

What is Anejo Enchilado Cheese made of?

Anejo Enchilado Cheese is made from cow or goat milk (pasteurized). It originates in Mexico.

What is Queijo de Azeitão made of?

Queijo de Azeitão is made from sheep milk (raw), using cardoon (cynara cardunculus l.) preparation rennet. It's typically aged minimum curing time is 16 days. It originates in Portugal.

Which should I choose, Anejo Enchilado Cheese or Queijo de Azeitão?

It depends on the dish. The texture difference is the biggest practical tell. Anejo Enchilado Cheese is semi-hard, while Queijo de Azeitão is semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes.