Queijo de Azeitão vs Innes Log Cheese

Q: Is Queijo de Azeitão the same as Innes Log Cheese?

No. Queijo de Azeitão and Innes Log Cheese are distinct cheeses from Portugal and England, Great Britain and United Kingdom 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 Innes Log Cheese?

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

Q: Which should I choose, Queijo de Azeitão or Innes Log 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 Innes Log Cheese is soft, artisan and made from goat milk, originating in England, Great Britain and United Kingdom.

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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 Innes Log Cheese?

Innes Log is a soft, artisan cheese made from unpasteurized goat's milk near Tamworth, Staffordshire, England. This cheese features a pale yellow hue and a bloomy rind, contributing to its fresh and lactic aroma. It offers a citrusy, milky, and nutty flavor profile with a tangy finish. The texture is creamy and smooth, making it a satisfying choice for anyone who enjoys the rich and tangy characteristics of goat's milk cheese. Perfect for a cheese board or paired with fresh bread, Innes Log is a delicious example of traditional English cheesemaking.

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

Origin: Queijo de Azeitão (Portugal), Innes Log Cheese (England, Great Britain and United Kingdom)
Milk type: Queijo de Azeitão (Sheep), Innes Log Cheese (goat's milk)
Milk treatment: Queijo de Azeitão (Raw), Innes Log Cheese (unpasteurized)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Innes Log Cheese (soft, artisan)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Innes Log Cheese (bloomy)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Innes Log Cheese (citrusy, milky, nutty, tangy)

Side-by-Side Comparison

	Queijo de Azeitão	Innes Log Cheese
Country of Origin	Portugal	England, Great Britain And United Kingdom
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Near Tamworth, Staffordshire
Milk Type	Sheep	Goat's milk
Milk Treatment	Raw	Unpasteurized
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	Bloomy
Aging	Minimum curing time is 16 days	—
Taste	Slightly piquant, a mix of sharp and salty	Citrusy, milky, nutty, tangy

Taste Comparison: Does Queijo de Azeitão Taste Like Innes Log Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Innes Log Cheese brings citrusy, milky, nutty, tangy character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Innes Log Cheese's fresh, lactic.

Can You Substitute Queijo de Azeitão for Innes Log Cheese?

Queijo de Azeitão can stand in for Innes Log 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 Innes Log Cheese brings citrusy, milky, nutty, tangy notes.

Which Is Better, Queijo de Azeitão or Innes Log 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, Innes Log Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Innes Log Cheese fits dishes calling for citrusy, milky, nutty, tangy.

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Frequently Asked Questions

Is Queijo de Azeitão the same as Innes Log Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Innes Log Cheese comes from England, Great Britain and United Kingdom. Queijo de Azeitão is made from sheep milk; Innes Log Cheese uses goat.

Is Queijo de Azeitão similar to Innes Log Cheese?

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

Can I substitute Queijo de Azeitão for Innes Log Cheese?

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

Does Queijo de Azeitão taste like Innes Log Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Innes Log Cheese is citrusy, milky, nutty, tangy. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Innes Log Cheese is closer to fresh, lactic.

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 Innes Log Cheese made of?

Innes Log Cheese is made from goat milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

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