Queijo de Azeitão vs Boursin Cheese

Q: Is Queijo de Azeitão the same as Boursin Cheese?

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

Q: Can I substitute Queijo de Azeitão for Boursin Cheese?

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

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

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.

Queijo de Azeitão

Boursin Cheese

Queijo de Azeitão is a semi-hard, creamy sheep-milk cheese from Portugal, while Boursin Cheese is soft, creamy and made from cow milk, originating in France.

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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 Is Boursin Cheese?

Boursin is a French brand of soft, fresh Gournay-style cheese made from pasteurized cow's milk and cream with herbs mixed in. It spreads easily, crumbles a little, and is best known for its original garlic and fine herbs flavour.

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

Origin: Queijo de Azeitão (Portugal), Boursin Cheese (France)
Milk type: Queijo de Azeitão (Sheep's milk), Boursin Cheese (Cow's milk)
Milk treatment: Queijo de Azeitão (Raw), Boursin Cheese (Pasteurized)
Texture: Queijo de Azeitão (Semi-hard, creamy), Boursin Cheese (Soft, creamy)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Boursin Cheese (None)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Boursin Cheese (Fresh (not aged))
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Boursin Cheese (Garlic and herbs, pepper, or shallots and chive)

Side-by-Side Comparison

	Queijo de Azeitão	Boursin Cheese
Country of Origin	Portugal	France
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Normandy
Milk Type	Sheep's milk	Cow's milk
Milk Treatment	Raw	Pasteurized
Texture	Semi-hard, creamy	Soft, creamy
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	None
Aging	Minimum curing time is 16 days	Fresh (not aged)
Taste	Slightly piquant, a mix of sharp and salty	Garlic and herbs, pepper, or shallots and chive

Taste Comparison: Does Queijo de Azeitão Taste Like Boursin Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Boursin Cheese brings garlic and herbs, pepper, or shallots and chive character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Boursin Cheese's mild. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Boursin Cheese leans toward fresh, with added flavors like garlic, herbs, pepper, or shallots and chive. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Boursin Cheese at fresh (not aged).

Can You Substitute Queijo de Azeitão for Boursin Cheese?

Queijo de Azeitão can stand in for Boursin Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, creamy bite and body where the recipe calls for soft, creamy. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Boursin Cheese brings garlic and herbs, pepper, or shallots and chive notes.

Which Is Better, Queijo de Azeitão or Boursin Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, creamy cheese, go with Queijo de Azeitão. For a soft, creamy profile, Boursin Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Boursin Cheese fits dishes calling for garlic and herbs, pepper, or shallots and chive.

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Frequently Asked Questions

Is Queijo de Azeitão the same as Boursin Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Boursin Cheese comes from France. Queijo de Azeitão is made from sheep milk; Boursin Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Boursin Cheese fresh (not aged).

Is Queijo de Azeitão similar to Boursin Cheese?

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

Can I substitute Queijo de Azeitão for Boursin Cheese?

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

Does Queijo de Azeitão taste like Boursin Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Boursin Cheese is garlic and herbs, pepper, or shallots and chive. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Boursin Cheese is closer to mild.

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.

What is Boursin Cheese made of?

Boursin Cheese is made from cow milk (pasteurized), using microbial rennet. It's typically aged fresh (not aged). It originates in France.

Which should I choose, Queijo de Azeitão or Boursin Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queijo de Azeitão is semi-hard, creamy, while Boursin Cheese is soft, creamy.