Queijo de Azeitão vs Exmoor Blue Cheese

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

No. Queijo de Azeitão and Exmoor 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 Exmoor Blue Cheese?

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

Q: Does Queijo de Azeitão taste like Exmoor Blue Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Queijo de Azeitão or Exmoor 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 is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Exmoor Blue Cheese is soft and made from cow milk.

What Is Queijo de Azeitão?

Queijo de Azeitão is a traditional cheese from Portugal, specifically produced in the Palmela, Setúbal, and Sesimbra councils. It is a matured cheese made from raw sheep's milk, cardoon preparation, and salt. The cheese has a distinctive shape, being a short, flat cylinder with a malleable, soft rind and a creamy, buttery paste. It is known for its slightly piquant flavor, a mix of sharp and salty, with a mild, delicate aroma. The cheese is produced using traditional methods passed down through generations, and its quality is attributed to the unique soil and climate conditions of the Serra da Arrábida region. The cheese is protected under the PDO (Protected Designation of Origin) status, ensuring its authenticity and link to the geographical area.

What Is Exmoor Blue Cheese?

Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.

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

Milk type: Queijo de Azeitão (Sheep), Exmoor Blue Cheese (Cow)
Milk treatment: Queijo de Azeitão (Raw), Exmoor Blue Cheese (Unpasteurized)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Exmoor Blue Cheese (Soft)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Exmoor Blue Cheese (Treated with Penicillium candidum)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Exmoor Blue Cheese (3 to 6 weeks)

Side-by-Side Comparison

	Queijo de Azeitão	Exmoor Blue Cheese
Country of Origin	Portugal	—
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Devon And Somerset, England
Milk Type	Sheep	Cow
Milk Treatment	Raw	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	Treated with Penicillium candidum
Aging	Minimum curing time is 16 days	3 to 6 weeks
Taste	Slightly piquant, a mix of sharp and salty	—

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

Their flavor profiles are distinct. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Exmoor Blue Cheese at 3 to 6 weeks.

Can You Substitute Queijo de Azeitão for Exmoor Blue Cheese?

Queijo de Azeitão can stand in for Exmoor 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 soft.

Which Is Better, Queijo de Azeitão or Exmoor 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 soft profile, Exmoor Blue Cheese is the better fit.

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Frequently Asked Questions

Is Queijo de Azeitão the same as Exmoor Blue Cheese?

No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; Exmoor Blue Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Exmoor Blue Cheese 3 to 6 weeks.

Is Queijo de Azeitão similar to Exmoor Blue Cheese?

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

Can I substitute Queijo de Azeitão for Exmoor Blue Cheese?

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

Does Queijo de Azeitão taste like Exmoor Blue Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Exmoor Blue Cheese made of?

Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.

Which should I choose, Queijo de Azeitão or Exmoor 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 Exmoor Blue Cheese is soft.