Queijo de Azeitão vs Dorset Blue Cheese

Q: Is Queijo de Azeitão the same as Dorset Blue Cheese?

No. Queijo de Azeitão and Dorset Blue Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Queijo de Azeitão for Dorset Blue Cheese?

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

Q: Which should I choose, Queijo de Azeitão or Dorset Blue 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

Dorset Blue Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Dorset Blue Cheese is firm and made from cow milk.

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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 Dorset Blue Cheese?

Dorset Blue is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

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

Milk type: Queijo de Azeitão (Sheep), Dorset Blue Cheese (Cow)
Milk treatment: Queijo de Azeitão (Raw), Dorset Blue Cheese (Skimmed)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Dorset Blue Cheese (Firm)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Dorset Blue Cheese (Rough, dry brown mold coating)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Dorset Blue Cheese (12 to 20 weeks)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Dorset Blue Cheese (Piquant, peppery, mild to strong)

Side-by-Side Comparison

	Queijo de Azeitão	Dorset Blue Cheese
Country of Origin	Portugal	—
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Dorset, England
Milk Type	Sheep	Cow
Milk Treatment	Raw	Skimmed
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Firm
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Rough, dry brown mold coating
Aging	Minimum curing time is 16 days	12 to 20 weeks
Taste	Slightly piquant, a mix of sharp and salty	Piquant, peppery, mild to strong

Taste Comparison: Does Queijo de Azeitão Taste Like Dorset Blue Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Dorset Blue Cheese brings piquant, peppery, mild to strong character. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Dorset Blue Cheese leans toward piquant like other blue cheeses, not excessively strong. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Dorset Blue Cheese at 12 to 20 weeks.

Can You Substitute Queijo de Azeitão for Dorset Blue Cheese?

Queijo de Azeitão can stand in for Dorset Blue 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 firm. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Dorset Blue Cheese brings piquant, peppery, mild to strong notes.

Which Is Better, Queijo de Azeitão or Dorset Blue 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 firm profile, Dorset Blue Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Dorset Blue Cheese fits dishes calling for piquant, peppery, mild to strong.

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Frequently Asked Questions

Is Queijo de Azeitão the same as Dorset Blue Cheese?

No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; Dorset Blue Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Dorset Blue Cheese 12 to 20 weeks.

Is Queijo de Azeitão similar to Dorset Blue Cheese?

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

Can I substitute Queijo de Azeitão for Dorset Blue Cheese?

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

Does Queijo de Azeitão taste like Dorset Blue Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Dorset Blue Cheese is piquant, peppery, mild 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 Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

Which should I choose, Queijo de Azeitão or Dorset Blue 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 Dorset Blue Cheese is firm.