Queijo de Azeitão vs Graviera Naxou Cheese

Q: Is Queijo de Azeitão the same as Graviera Naxou Cheese?

No. Queijo de Azeitão and Graviera Naxou Cheese are distinct cheeses from Portugal and Greece 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 Graviera Naxou Cheese?

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

Q: Does Queijo de Azeitão taste like Graviera Naxou Cheese?

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

Q: Which should I choose, Queijo de Azeitão or Graviera Naxou 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

Graviera Naxou Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Graviera Naxou Cheese is elastic and made from cow, goat, or sheep milk, originating in Greece.

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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 Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

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

Origin: Queijo de Azeitão (Portugal), Graviera Naxou Cheese (Greece)
Milk type: Queijo de Azeitão (Sheep), Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%))
Milk treatment: Queijo de Azeitão (Raw), Graviera Naxou Cheese (pasteurized)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Graviera Naxou Cheese (Elastic)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Graviera Naxou Cheese (Smear rind)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Graviera Naxou Cheese (3 months)

Side-by-Side Comparison

	Queijo de Azeitão	Graviera Naxou Cheese
Country of Origin	Portugal	Greece
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Naxos
Milk Type	Sheep	Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)
Milk Treatment	Raw	Pasteurized
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Elastic
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Smear rind
Aging	Minimum curing time is 16 days	3 months
Taste	Slightly piquant, a mix of sharp and salty	—

Taste Comparison: Does Queijo de Azeitão Taste Like Graviera Naxou Cheese?

Their flavor profiles are distinct. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Graviera Naxou Cheese's delicate, slightly sharp. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Graviera Naxou Cheese leans toward produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Graviera Naxou Cheese at 3 months.

Can You Substitute Queijo de Azeitão for Graviera Naxou Cheese?

Queijo de Azeitão can stand in for Graviera Naxou 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 elastic.

Which Is Better, Queijo de Azeitão or Graviera Naxou 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 elastic profile, Graviera Naxou Cheese is the better fit.

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Frequently Asked Questions

Is Queijo de Azeitão the same as Graviera Naxou Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Graviera Naxou Cheese comes from Greece. Queijo de Azeitão is made from sheep milk; Graviera Naxou Cheese uses cow, goat, or sheep. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Graviera Naxou Cheese 3 months.

Is Queijo de Azeitão similar to Graviera Naxou Cheese?

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

Can I substitute Queijo de Azeitão for Graviera Naxou Cheese?

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

Does Queijo de Azeitão taste like Graviera Naxou 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 Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

Which should I choose, Queijo de Azeitão or Graviera Naxou 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 Graviera Naxou Cheese is elastic.