Queijo de Azeitão vs Leicester Cheese

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

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

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

Q: Which should I choose, Queijo de Azeitão or Leicester 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 Leicester Cheese is firm, dry, crumbly and made from cow milk, originating in United Kingdom.

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 Leicester Cheese?

Red Leicester is a crumbly cow's milk cheese from Leicestershire, England, close to Cheddar and coloured orange with annatto. Young wheels taste very mild and slightly sweet; after about six months the cheese picks up a tang.

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

Origin: Queijo de Azeitão (Portugal), Leicester Cheese (United Kingdom)
Milk type: Queijo de Azeitão (Sheep), Leicester Cheese (cow)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Leicester Cheese (firm, dry, crumbly)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Leicester Cheese (reddish-orange with a powdery mould)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Leicester Cheese (6 to 12 months)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Leicester Cheese (slightly sweet, mellow, nutty)

Side-by-Side Comparison

	Queijo de Azeitão	Leicester Cheese
Country of Origin	Portugal	United Kingdom
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	England
Milk Type	Sheep	Cow
Milk Treatment	Raw	—
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Firm, dry, crumbly
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Reddish-orange with a powdery mould
Aging	Minimum curing time is 16 days	6 to 12 months
Taste	Slightly piquant, a mix of sharp and salty	Slightly sweet, mellow, nutty

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Leicester Cheese brings slightly sweet, mellow, nutty character. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Leicester Cheese leans toward very mild when young, tangier after six months. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Leicester Cheese at 6 to 12 months.

Can You Substitute Queijo de Azeitão for Leicester Cheese?

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

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

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Frequently Asked Questions

Is Queijo de Azeitão the same as Leicester Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Leicester Cheese comes from United Kingdom. Queijo de Azeitão is made from sheep milk; Leicester Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Leicester Cheese 6 to 12 months.

Is Queijo de Azeitão similar to Leicester Cheese?

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

Can I substitute Queijo de Azeitão for Leicester Cheese?

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

Does Queijo de Azeitão taste like Leicester Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Leicester Cheese is slightly sweet, mellow, nutty.

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 Leicester Cheese made of?

Leicester Cheese is made from cow milk. It's typically aged 6 to 12 months. It originates in United Kingdom.

Which should I choose, Queijo de Azeitão or Leicester 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 Leicester Cheese is firm, dry, crumbly.