Queijo de Azeitão vs Chimay Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Chimay Cheese is soft to hard depending on variety, creamy, originating in Belgium.
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 Chimay Cheese?
Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.
What's the Difference Between Queijo de Azeitão and Chimay Cheese?
- Origin: Queijo de Azeitão (Portugal), Chimay Cheese (Belgium)
- Milk treatment: Queijo de Azeitão (Raw), Chimay Cheese (pasteurized)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Chimay Cheese (soft to hard depending on variety, creamy)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Chimay Cheese (washed, some varieties covered with a fine white bloom)
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Chimay Cheese (2 weeks to 6 months)
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions)
Side-by-Side Comparison
| Queijo de Azeitão | Chimay Cheese | |
|---|---|---|
| Country of Origin | Portugal | Belgium |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Baileux, Hainaut, Belgium |
| Milk Type | Sheep | — |
| Milk Treatment | Raw | Pasteurized |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Soft to hard depending on variety, creamy |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | Washed, some varieties covered with a fine white bloom |
| Aging | Minimum curing time is 16 days | 2 weeks to 6 months |
| Taste | Slightly piquant, a mix of sharp and salty | Slightly bitter from the beer hops, nutty in aged versions |
Taste Comparison: Does Queijo de Azeitão Taste Like Chimay Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Chimay Cheese brings slightly bitter from the beer hops, nutty in aged versions character. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Chimay Cheese leans toward dried fruit and nuts with a light bitter edge in vieux chimay, similar to aged gouda. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Chimay Cheese at 2 weeks to 6 months.
Can You Substitute Queijo de Azeitão for Chimay Cheese?
Queijo de Azeitão can stand in for Chimay 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 to hard depending on variety, creamy. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Chimay Cheese brings slightly bitter from the beer hops, nutty in aged versions notes.
Which Is Better, Queijo de Azeitão or Chimay 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 to hard depending on variety, creamy profile, Chimay Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Chimay Cheese fits dishes calling for slightly bitter from the beer hops, nutty in aged versions.
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Frequently Asked Questions
Is Queijo de Azeitão the same as Chimay Cheese?
No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Chimay Cheese comes from Belgium. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Chimay Cheese 2 weeks to 6 months.
Is Queijo de Azeitão similar to Chimay Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Chimay Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Queijo de Azeitão taste like Chimay Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Chimay Cheese is slightly bitter from the beer hops, nutty in aged versions.
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 Chimay Cheese made of?
Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.
Which should I choose, Queijo de Azeitão or Chimay 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 Chimay Cheese is soft to hard depending on variety, creamy.