Queijo de Azeitão vs Jarlsberg Cheese

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

No. Queijo de Azeitão and Jarlsberg 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 Jarlsberg Cheese?

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

Q: Which should I choose, Queijo de Azeitão or Jarlsberg 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

Jarlsberg Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Jarlsberg Cheese is semihard and made from cow 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 Jarlsberg Cheese?

Jarlsberg is a mild Swiss-type cheese from Norway, made from cow's milk and named after Jarlsberg Manor. It is known for its buttery, slightly sweet and nutty flavor and its medium to large holes.

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

Origin: Queijo de Azeitão (Portugal), Jarlsberg Cheese (Norway)
Milk type: Queijo de Azeitão (Sheep), Jarlsberg Cheese (cow's milk)
Milk treatment: Queijo de Azeitão (Raw), Jarlsberg Cheese (pasteurized)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Jarlsberg Cheese (Semihard)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Jarlsberg Cheese (Plastic-covered)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Jarlsberg Cheese (Three months to twelve months)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

	Queijo de Azeitão	Jarlsberg Cheese
Country of Origin	Portugal	Norway
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Jarlsberg, Vestfold, Norway
Milk Type	Sheep	Cow's milk
Milk Treatment	Raw	Pasteurized
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Semihard
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Plastic-covered
Aging	Minimum curing time is 16 days	Three months to twelve months
Taste	Slightly piquant, a mix of sharp and salty	Mild, sweet, nutty

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Queijo de Azeitão for Jarlsberg Cheese?

Queijo de Azeitão can stand in for Jarlsberg 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 semihard. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Jarlsberg Cheese brings mild, sweet, nutty notes.

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

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Frequently Asked Questions

Is Queijo de Azeitão the same as Jarlsberg Cheese?

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

Is Queijo de Azeitão similar to Jarlsberg Cheese?

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

Can I substitute Queijo de Azeitão for Jarlsberg Cheese?

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

Does Queijo de Azeitão taste like Jarlsberg Cheese?

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

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 Jarlsberg Cheese made of?

Jarlsberg Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged three months to twelve months. It originates in Norway.

Which should I choose, Queijo de Azeitão or Jarlsberg 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 Jarlsberg Cheese is semihard.