Queijo de Azeitão vs Edam Cheese
Queijo de Azeitão
Edam Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Edam Cheese is rubber-textured to crystalline and made from cow milk, originating in Netherlands.
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 Edam Cheese?
Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.
What's the Difference Between Queijo de Azeitão and Edam Cheese?
- Origin: Queijo de Azeitão (Portugal), Edam Cheese (Netherlands)
- Milk type: Queijo de Azeitão (Sheep), Edam Cheese (cow's milk)
- Milk treatment: Queijo de Azeitão (Raw), Edam Cheese (pasteurized)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Edam Cheese (Rubber-textured to crystalline)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Edam Cheese (Smooth, waxed)
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Edam Cheese (3 months to longer)
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Edam Cheese (Sweet, milky, nutty, buttery)
Side-by-Side Comparison
| Queijo de Azeitão | Edam Cheese | |
|---|---|---|
| Country of Origin | Portugal | Netherlands |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | North Of Holland |
| Milk Type | Sheep | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Rubber-textured to crystalline |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | Smooth, waxed |
| Aging | Minimum curing time is 16 days | 3 months to longer |
| Taste | Slightly piquant, a mix of sharp and salty | Sweet, milky, nutty, buttery |
Taste Comparison: Does Queijo de Azeitão Taste Like Edam Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Edam Cheese brings sweet, milky, nutty, buttery character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Edam Cheese's almost no smell when young. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Edam Cheese leans toward sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Edam Cheese at 3 months to longer.
Can You Substitute Queijo de Azeitão for Edam Cheese?
Queijo de Azeitão can stand in for Edam 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 rubber-textured to crystalline. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Edam Cheese brings sweet, milky, nutty, buttery notes.
Which Is Better, Queijo de Azeitão or Edam 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 rubber-textured to crystalline profile, Edam Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.
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Frequently Asked Questions
Is Queijo de Azeitão the same as Edam Cheese?
No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Edam Cheese comes from Netherlands. Queijo de Azeitão is made from sheep milk; Edam Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Edam Cheese 3 months to longer.
Is Queijo de Azeitão similar to Edam Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Edam Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Edam Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Edam Cheese is sweet, milky, nutty, buttery. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Edam Cheese is closer to almost no smell when young.
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 Edam Cheese made of?
Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.
Which should I choose, Queijo de Azeitão or Edam 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 Edam Cheese is rubber-textured to crystalline.