Queijo de Azeitão vs Cabrales Cheese

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

No. Queijo de Azeitão and Cabrales Cheese are distinct cheeses from Portugal and Spain 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 Cabrales Cheese?

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

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

Cabrales Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Cabrales Cheese is unctuous, compact, no eyes and made from cow milk, originating in Spain.

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 Cabrales Cheese?

Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

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

Origin: Queijo de Azeitão (Portugal), Cabrales Cheese (Spain)
Milk type: Queijo de Azeitão (Sheep), Cabrales Cheese (cow's milk)
Milk treatment: Queijo de Azeitão (Raw), Cabrales Cheese (unpasteurized)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Cabrales Cheese (unctuous, compact, no eyes)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Cabrales Cheese (Natural)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Cabrales Cheese (2 to 3 months)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Cabrales Cheese (Intense, piquant)

Side-by-Side Comparison

	Queijo de Azeitão	Cabrales Cheese
Country of Origin	Portugal	Spain
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Asturias
Milk Type	Sheep	Cow's milk
Milk Treatment	Raw	Unpasteurized
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Unctuous, compact, no eyes
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Natural
Aging	Minimum curing time is 16 days	2 to 3 months
Taste	Slightly piquant, a mix of sharp and salty	Intense, piquant

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Cabrales Cheese brings intense, piquant character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Cabrales Cheese's strong. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Cabrales Cheese leans toward hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Cabrales Cheese at 2 to 3 months.

Can You Substitute Queijo de Azeitão for Cabrales Cheese?

Queijo de Azeitão can stand in for Cabrales 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 unctuous, compact, no eyes. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Cabrales Cheese brings intense, piquant notes.

Which Is Better, Queijo de Azeitão or Cabrales 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 unctuous, compact, no eyes profile, Cabrales Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Cabrales Cheese fits dishes calling for intense, piquant.

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Frequently Asked Questions

Is Queijo de Azeitão the same as Cabrales Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Cabrales Cheese comes from Spain. Queijo de Azeitão is made from sheep milk; Cabrales Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Cabrales Cheese 2 to 3 months.

Is Queijo de Azeitão similar to Cabrales Cheese?

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

Can I substitute Queijo de Azeitão for Cabrales Cheese?

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

Does Queijo de Azeitão taste like Cabrales Cheese?

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

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 Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.

Which should I choose, Queijo de Azeitão or Cabrales 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 Cabrales Cheese is unctuous, compact, no eyes.