Queijo de Azeitão vs Herve Cheese

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

No. Queijo de Azeitão and Herve Cheese are distinct cheeses from Portugal and Belgium 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 Herve Cheese?

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

Q: Which should I choose, Queijo de Azeitão or Herve 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 Herve Cheese is soft, artisan and made from cow milk, originating in Belgium.

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 Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

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

Origin: Queijo de Azeitão (Portugal), Herve Cheese (Belgium)
Milk type: Queijo de Azeitão (Sheep), Herve Cheese (cow's milk)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Herve Cheese (soft, artisan)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Herve Cheese (washed)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Herve Cheese (about 3 months)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Herve Cheese (smooth, spicy)

Side-by-Side Comparison

	Queijo de Azeitão	Herve Cheese
Country of Origin	Portugal	Belgium
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Herve, Province Of Liège, Belgium
Milk Type	Sheep	Cow's milk
Milk Treatment	Raw	Raw
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Soft, artisan
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Washed
Aging	Minimum curing time is 16 days	About 3 months
Taste	Slightly piquant, a mix of sharp and salty	Smooth, spicy

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Herve Cheese brings smooth, spicy character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Herve Cheese's pungent, strong. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Herve Cheese leans toward sweet when young, spicy with age. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Herve Cheese at about 3 months.

Can You Substitute Queijo de Azeitão for Herve Cheese?

Queijo de Azeitão can stand in for Herve 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, artisan. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Herve Cheese brings smooth, spicy notes.

Which Is Better, Queijo de Azeitão or Herve 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, artisan profile, Herve Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Herve Cheese fits dishes calling for smooth, spicy.

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Frequently Asked Questions

Is Queijo de Azeitão the same as Herve Cheese?

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

Is Queijo de Azeitão similar to Herve Cheese?

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

Can I substitute Queijo de Azeitão for Herve Cheese?

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

Does Queijo de Azeitão taste like Herve Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Herve Cheese is smooth, spicy. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Herve Cheese is closer to pungent, strong.

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 Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

Which should I choose, Queijo de Azeitão or Herve 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 Herve Cheese is soft, artisan.