Queijo de Azeitão vs Kanterkaas Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Kanterkaas Cheese is firm to hard and made from cow milk, originating in Netherlands.
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 Kanterkaas Cheese?
Kanterkaas is a Dutch cow's milk cheese from Friesland and the Westerkwartier, protected by a PDO since 2000. It comes plain, with cumin as Kanterkomijnekaas, or with cumin and cloves as Kanternagelkaas, and tastes sharp to strong.
What's the Difference Between Queijo de Azeitão and Kanterkaas Cheese?
- Origin: Queijo de Azeitão (Portugal), Kanterkaas Cheese (Netherlands)
- Milk type: Queijo de Azeitão (Sheep), Kanterkaas Cheese (Cow)
- Milk treatment: Queijo de Azeitão (Raw), Kanterkaas Cheese (Pasteurized)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Kanterkaas Cheese (Firm to hard)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Kanterkaas Cheese (Natural or coated (colorless/yellow))
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Kanterkaas Cheese (Minimum 4 weeks)
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Kanterkaas Cheese (Pleasant, sharp to strong (varies with age))
Side-by-Side Comparison
| Queijo de Azeitão | Kanterkaas Cheese | |
|---|---|---|
| Country of Origin | Portugal | Netherlands |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Friesland And Westerkwartier |
| Milk Type | Sheep | Cow |
| Milk Treatment | Raw | Pasteurized |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Firm to hard |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | Natural or coated (colorless/yellow) |
| Aging | Minimum curing time is 16 days | Minimum 4 weeks |
| Taste | Slightly piquant, a mix of sharp and salty | Pleasant, sharp to strong (varies with age) |
Taste Comparison: Does Queijo de Azeitão Taste Like Kanterkaas Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Kanterkaas Cheese's aromatic, pleasant. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Kanterkaas Cheese leans toward plain sharp to strong; kanterkomijnekaas fragrant and mild to strong; kanternagelkaas fragrant and sharp to strong. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Kanterkaas Cheese at minimum 4 weeks.
Can You Substitute Queijo de Azeitão for Kanterkaas Cheese?
Queijo de Azeitão can stand in for Kanterkaas 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 firm to hard. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) notes.
Which Is Better, Queijo de Azeitão or Kanterkaas 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 firm to hard profile, Kanterkaas Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Kanterkaas Cheese fits dishes calling for pleasant, sharp to strong (varies with age).
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Frequently Asked Questions
Is Queijo de Azeitão the same as Kanterkaas Cheese?
No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Kanterkaas Cheese comes from Netherlands. Queijo de Azeitão is made from sheep milk; Kanterkaas Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Kanterkaas Cheese minimum 4 weeks.
Is Queijo de Azeitão similar to Kanterkaas Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Kanterkaas Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Kanterkaas Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Kanterkaas Cheese is pleasant, sharp to strong (varies with age). Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Kanterkaas Cheese is closer to aromatic, pleasant.
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 Kanterkaas Cheese made of?
Kanterkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks. It originates in Netherlands.
Which should I choose, Queijo de Azeitão or Kanterkaas 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 Kanterkaas Cheese is firm to hard.