Queijo de Azeitão vs Chèvre (Goat Cheese)

Q: Is Queijo de Azeitão the same as Chèvre (Goat Cheese)?

No. Queijo de Azeitão and Chèvre (Goat 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 Chèvre (Goat Cheese)?

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

Q: Which should I choose, Queijo de Azeitão or Chèvre (Goat 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

Chèvre (Goat Cheese)

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Chèvre (Goat Cheese) is soft and made from goat milk, originating in France.

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 Chèvre (Goat Cheese)?

Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.

What's the Difference Between Queijo de Azeitão and Chèvre (Goat Cheese)?

Origin: Queijo de Azeitão (Portugal), Chèvre (Goat Cheese) (France)
Milk type: Queijo de Azeitão (Sheep), Chèvre (Goat Cheese) (Goat)
Milk treatment: Queijo de Azeitão (Raw), Chèvre (Goat Cheese) (pasteurized or unpasteurized)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Chèvre (Goat Cheese) (soft)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Chèvre (Goat Cheese) (light colored)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Chèvre (Goat Cheese) (not aged for long)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Chèvre (Goat Cheese) (tangy)

Side-by-Side Comparison

	Queijo de Azeitão	Chèvre (Goat Cheese)
Country of Origin	Portugal	France
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	France, Especially The Loire Valley And Poitou
Milk Type	Sheep	Goat
Milk Treatment	Raw	Pasteurized or unpasteurized
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Soft
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Light colored
Aging	Minimum curing time is 16 days	Not aged for long
Taste	Slightly piquant, a mix of sharp and salty	Tangy

Taste Comparison: Does Queijo de Azeitão Taste Like Chèvre (Goat Cheese)?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Chèvre (Goat Cheese) brings tangy character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Chèvre (Goat Cheese)'s goaty. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Chèvre (Goat Cheese) leans toward mild, creamy, sometimes fruity. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Chèvre (Goat Cheese) at not aged for long.

Can You Substitute Queijo de Azeitão for Chèvre (Goat Cheese)?

Queijo de Azeitão can stand in for Chèvre (Goat 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 soft. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Chèvre (Goat Cheese) brings tangy notes.

Which Is Better, Queijo de Azeitão or Chèvre (Goat 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 soft profile, Chèvre (Goat Cheese) is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Chèvre (Goat Cheese) fits dishes calling for tangy.

Which is your favorite?

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Frequently Asked Questions

Is Queijo de Azeitão the same as Chèvre (Goat Cheese)?

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

Is Queijo de Azeitão similar to Chèvre (Goat Cheese)?

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

Can I substitute Queijo de Azeitão for Chèvre (Goat Cheese)?

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

Does Queijo de Azeitão taste like Chèvre (Goat Cheese)?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Chèvre (Goat Cheese) is tangy. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Chèvre (Goat Cheese) is closer to goaty.

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 Chèvre (Goat Cheese) made of?

Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. It originates in France.

Which should I choose, Queijo de Azeitão or Chèvre (Goat 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 Chèvre (Goat Cheese) is soft.