Queijo de Azeitão vs Geitost Cheese

Q: Is Queijo de Azeitão the same as Geitost Cheese?

No. Queijo de Azeitão and Geitost Cheese are distinct cheeses from Portugal and Norway respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Queijo de Azeitão for Geitost Cheese?

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

Q: Which should I choose, Queijo de Azeitão or Geitost 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 Geitost Cheese is semi-hard, whey and made from cow and goat milk, originating in Norway.

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 Geitost Cheese?

Geitost is the Norwegian brown whey cheese made with goat's milk in the mix. Boiling milk, cream and whey caramelizes the milk sugars, which gives it a deep brown color and a sweet, caramel taste with a tang behind it.

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

Origin: Queijo de Azeitão (Portugal), Geitost Cheese (Norway)
Milk type: Queijo de Azeitão (Sheep), Geitost Cheese (cow's and goat's milk)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Geitost Cheese (semi-hard, whey)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Geitost Cheese (natural)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Geitost Cheese (not aged)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Geitost Cheese (burnt caramel, sweet)

Side-by-Side Comparison

	Queijo de Azeitão	Geitost Cheese
Country of Origin	Portugal	Norway
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Norway
Milk Type	Sheep	Cow's and goat's milk
Milk Treatment	Raw	—
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Semi-hard, whey
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Natural
Aging	Minimum curing time is 16 days	Not aged
Taste	Slightly piquant, a mix of sharp and salty	Burnt caramel, sweet

Taste Comparison: Does Queijo de Azeitão Taste Like Geitost Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Geitost Cheese brings burnt caramel, sweet character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Geitost Cheese's caramel. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Geitost Cheese leans toward sweet and caramel-like, with a tang that is sharper in the goat's milk versions. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Geitost Cheese at not aged.

Can You Substitute Queijo de Azeitão for Geitost Cheese?

Queijo de Azeitão can stand in for Geitost 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 semi-hard, whey. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Geitost Cheese brings burnt caramel, sweet notes.

Which Is Better, Queijo de Azeitão or Geitost 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 semi-hard, whey profile, Geitost Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Geitost Cheese fits dishes calling for burnt caramel, sweet.

Which is your favorite?

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Frequently Asked Questions

Is Queijo de Azeitão the same as Geitost Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Geitost Cheese comes from Norway. Queijo de Azeitão is made from sheep milk; Geitost Cheese uses cow and goat. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Geitost Cheese not aged.

Is Queijo de Azeitão similar to Geitost Cheese?

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

Can I substitute Queijo de Azeitão for Geitost Cheese?

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

Does Queijo de Azeitão taste like Geitost Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Geitost Cheese is burnt caramel, sweet. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Geitost Cheese is closer to caramel.

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 Geitost Cheese made of?

Geitost Cheese is made from cow and goat milk. It's typically aged not aged. It originates in Norway.

Which should I choose, Queijo de Azeitão or Geitost 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 Geitost Cheese is semi-hard, whey.