Queijo de Azeitão vs Dovedale cheese

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

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 Dovedale cheese?

Dovedale, sold as Dovedale Blue, is a soft blue cheese made from full fat cow's milk near the Dovedale valley in the Peak District. It holds PDO status and is dipped in brine instead of dry-salted, which is rare for a British cheese.

What's the Difference Between Queijo de Azeitão and Dovedale cheese?

• Milk type: Queijo de Azeitão (Sheep), Dovedale cheese (Cow)
• Milk treatment: Queijo de Azeitão (Raw), Dovedale cheese (Pasteurized)
• Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Dovedale cheese (Soft)
• Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Dovedale cheese (mild blue)

Side-by-Side Comparison

Taste Comparison: Does Queijo de Azeitão Taste Like Dovedale cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Dovedale cheese brings mild blue character. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Dovedale cheese leans toward mild and creamy, with a continental character from brine dipping.

Can You Substitute Queijo de Azeitão for Dovedale cheese?

Queijo de Azeitão can stand in for Dovedale 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 Dovedale cheese brings mild blue notes.

Which Is Better, Queijo de Azeitão or Dovedale 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, Dovedale cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Dovedale cheese fits dishes calling for mild blue.

Frequently Asked Questions

Is Queijo de Azeitão the same as Dovedale cheese?

No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; Dovedale cheese uses cow.

Is Queijo de Azeitão similar to Dovedale cheese?

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

Can I substitute Queijo de Azeitão for Dovedale cheese?

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

Does Queijo de Azeitão taste like Dovedale cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Dovedale cheese is mild blue.

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 Dovedale cheese made of?

Dovedale cheese is made from cow milk (pasteurized).

Which should I choose, Queijo de Azeitão or Dovedale 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 Dovedale cheese is soft.