Queijo de Azeitão vs Brick Cheese
Queijo de Azeitão
Brick Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Brick Cheese is semi-hard, smear-ripened and made from cow milk, originating in United States.
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 Brick Cheese?
Brick cheese is a Wisconsin cheese pressed into brick shape and ripened on the surface with Brevibacterium linens. Young, it is sweet, mild and melts well; aged, it smells stronger and tastes nuttier. It is the traditional cheese on Detroit-style pizza.
What's the Difference Between Queijo de Azeitão and Brick Cheese?
- Origin: Queijo de Azeitão (Portugal), Brick Cheese (United States)
- Milk type: Queijo de Azeitão (Sheep), Brick Cheese (Cow's milk)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Brick Cheese (semi-hard, smear-ripened)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Brick Cheese (washed)
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Brick Cheese (Best enjoyed at between 10 and 12 weeks)
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age)
Side-by-Side Comparison
| Queijo de Azeitão | Brick Cheese | |
|---|---|---|
| Country of Origin | Portugal | United States |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Wisconsin |
| Milk Type | Sheep | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Semi-hard, smear-ripened |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | Washed |
| Aging | Minimum curing time is 16 days | Best enjoyed at between 10 and 12 weeks |
| Taste | Slightly piquant, a mix of sharp and salty | Sweet and mild when young, matures into strong, ripe cheese with age |
Taste Comparison: Does Queijo de Azeitão Taste Like Brick Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Brick Cheese brings sweet and mild when young, matures into strong, ripe cheese with age character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Brick Cheese's pungent, rich. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Brick Cheese leans toward sweet and mild when unaged, nuttier with a stronger smell after aging. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Brick Cheese at best enjoyed at between 10 and 12 weeks.
Can You Substitute Queijo de Azeitão for Brick Cheese?
Queijo de Azeitão can stand in for Brick Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes bite and body where the recipe calls for semi-hard, smear-ripened. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Brick Cheese brings sweet and mild when young, matures into strong, ripe cheese with age notes.
Which Is Better, Queijo de Azeitão or Brick Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes cheese, go with Queijo de Azeitão. For a semi-hard, smear-ripened profile, Brick Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Brick Cheese fits dishes calling for sweet and mild when young, matures into strong, ripe cheese with age.
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Frequently Asked Questions
Is Queijo de Azeitão the same as Brick Cheese?
No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Brick Cheese comes from United States. Queijo de Azeitão is made from sheep milk; Brick Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Brick Cheese best enjoyed at between 10 and 12 weeks.
Is Queijo de Azeitão similar to Brick Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Brick Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Brick Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Brick Cheese is sweet and mild when young, matures into strong, ripe cheese with age. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Brick Cheese is closer to pungent, rich.
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 Brick Cheese made of?
Brick Cheese is made from cow milk. It's typically aged best enjoyed at between 10 and 12 weeks. It originates in United States.
Which should I choose, Queijo de Azeitão or Brick Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queijo de Azeitão is semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes, while Brick Cheese is semi-hard, smear-ripened.