Queijo de Azeitão vs Burrata Cheese

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

No. Queijo de Azeitão and Burrata Cheese are distinct cheeses from Portugal and Italy 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 Burrata Cheese?

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

Q: Which should I choose, Queijo de Azeitão or Burrata 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

Burrata Cheese

Queijo de Azeitão is a semi-hard, creamy sheep-milk cheese from Portugal, while Burrata Cheese is fresh, creamy and made from cow or buffalo milk, originating in Italy.

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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 Burrata Cheese?

Burrata is a fresh Italian cheese from Puglia with a pouch of stretched mozzarella curd around a filling of stracciatella and cream. Cut it open and the soft centre spills out, which is what it is known for.

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

Origin: Queijo de Azeitão (Portugal), Burrata Cheese (Italy)
Milk type: Queijo de Azeitão (Sheep's milk), Burrata Cheese (Cow's milk, sometimes with water buffalo's milk)
Milk treatment: Queijo de Azeitão (Raw), Burrata Cheese (pasteurized or unpasteurized)
Texture: Queijo de Azeitão (Semi-hard, creamy), Burrata Cheese (Fresh, creamy)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Burrata Cheese (Thin)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Burrata Cheese (Within 48 hours)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Burrata Cheese (Mild, lactic)

Side-by-Side Comparison

	Queijo de Azeitão	Burrata Cheese
Country of Origin	Portugal	Italy
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Andria, Apulia
Milk Type	Sheep's milk	Cow's milk, sometimes with water buffalo's milk
Milk Treatment	Raw	Pasteurized or unpasteurized
Texture	Semi-hard, creamy	Fresh, creamy
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Thin
Aging	Minimum curing time is 16 days	Within 48 hours
Taste	Slightly piquant, a mix of sharp and salty	Mild, lactic

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Burrata Cheese brings mild, lactic character. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Burrata Cheese leans toward creamy, rich, delicate; best enjoyed fresh. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Burrata Cheese at within 48 hours.

Can You Substitute Queijo de Azeitão for Burrata Cheese?

Queijo de Azeitão can stand in for Burrata 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 fresh, creamy. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Burrata Cheese brings mild, lactic notes.

Which Is Better, Queijo de Azeitão or Burrata 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 fresh, creamy profile, Burrata Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Burrata Cheese fits dishes calling for mild, lactic.

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Frequently Asked Questions

Is Queijo de Azeitão the same as Burrata Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Burrata Cheese comes from Italy. Queijo de Azeitão is made from sheep milk; Burrata Cheese uses cow or buffalo. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Burrata Cheese within 48 hours.

Is Queijo de Azeitão similar to Burrata Cheese?

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

Can I substitute Queijo de Azeitão for Burrata Cheese?

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

Does Queijo de Azeitão taste like Burrata Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Burrata Cheese is mild, lactic.

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 Burrata Cheese made of?

Burrata Cheese is made from cow or buffalo milk (pasteurized or unpasteurized), using animal rennet. It's typically aged within 48 hours. It originates in Italy.

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

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