Queijo de Azeitão vs Queso de Murcia
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured) and made from goat milk, originating in Spain.
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 Queso de Murcia?
Queso de Murcia is a fatty goat's milk cheese from south-east Spain with Protected Designation of Origin status, made only from Murcian goats in registered herds. It is sold fresh and very white, or cured for at least sixty days until firm.
What's the Difference Between Queijo de Azeitão and Queso de Murcia?
- Origin: Queijo de Azeitão (Portugal), Queso de Murcia (Spain)
- Milk type: Queijo de Azeitão (Sheep), Queso de Murcia (Goat’s milk)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Queso de Murcia (None (fresh) / Hard, smooth (cured))
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))
Side-by-Side Comparison
| Queijo de Azeitão | Queso de Murcia | |
|---|---|---|
| Country of Origin | Portugal | Spain |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Murcia Region |
| Milk Type | Sheep | Goat’s milk |
| Milk Treatment | Raw | — |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Soft and elastic (fresh) / Firm and compact (cured) |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | None (fresh) / Hard, smooth (cured) |
| Aging | Minimum curing time is 16 days | Not aged (fresh) / Minimum 60-120 days (cured) |
| Taste | Slightly piquant, a mix of sharp and salty | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) |
Taste Comparison: Does Queijo de Azeitão Taste Like Queso de Murcia?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Queso de Murcia's low intensity (fresh) / medium to high intensity with lactic and animal notes (cured). More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Queso de Murcia leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).
Can You Substitute Queijo de Azeitão for Queso de Murcia?
Queijo de Azeitão can stand in for Queso de Murcia 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 and elastic (fresh) / firm and compact (cured). Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.
Which Is Better, Queijo de Azeitão or Queso de Murcia?
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 and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Queso de Murcia fits dishes calling for mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured).
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Frequently Asked Questions
Is Queijo de Azeitão the same as Queso de Murcia?
No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Queso de Murcia comes from Spain. Queijo de Azeitão is made from sheep milk; Queso de Murcia uses goat. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).
Is Queijo de Azeitão similar to Queso de Murcia?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Queso de Murcia?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Queso de Murcia?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured). Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Queso de Murcia is closer to low intensity (fresh) / medium to high intensity with lactic and animal notes (cured).
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 Queso de Murcia made of?
Queso de Murcia is made from goat milk, using animal rennet. It's typically aged not aged (fresh) / minimum 60-120 days (cured). It originates in Spain.
Which should I choose, Queijo de Azeitão or Queso de Murcia?
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 Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).