Queijo de Azeitão vs Myzithra Cheese

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

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

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

Q: Which should I choose, Queijo de Azeitão or Myzithra 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 Myzithra Cheese is soft, whey and made from goat or sheep milk, originating in Greece.

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 Myzithra Cheese?

Mizithra is a Greek whey cheese made from sheep's or goat's milk and whey, produced mainly on Crete. It is sold fresh and soft like ricotta, or salted and dried into the grating cheese Greeks sprinkle over hot pasta.

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

Origin: Queijo de Azeitão (Portugal), Myzithra Cheese (Greece)
Milk type: Queijo de Azeitão (Sheep), Myzithra Cheese (goat's or sheep's milk)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Myzithra Cheese (soft, whey)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Myzithra Cheese (a few days for the fresh form)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Myzithra Cheese (mild)

Side-by-Side Comparison

	Queijo de Azeitão	Myzithra Cheese
Country of Origin	Portugal	Greece
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Crete, Greece
Milk Type	Sheep	Goat's or sheep's milk
Milk Treatment	Raw	Raw
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Soft, whey
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	—
Aging	Minimum curing time is 16 days	A few days for the fresh form
Taste	Slightly piquant, a mix of sharp and salty	Mild

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Myzithra Cheese brings mild character. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Myzithra Cheese leans toward almost sweet and milky when fresh. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Myzithra Cheese at a few days for the fresh form.

Can You Substitute Queijo de Azeitão for Myzithra Cheese?

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

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

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Frequently Asked Questions

Is Queijo de Azeitão the same as Myzithra Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Myzithra Cheese comes from Greece. Queijo de Azeitão is made from sheep milk; Myzithra Cheese uses goat or sheep. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Myzithra Cheese a few days for the fresh form.

Is Queijo de Azeitão similar to Myzithra Cheese?

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

Can I substitute Queijo de Azeitão for Myzithra Cheese?

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

Does Queijo de Azeitão taste like Myzithra Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Myzithra Cheese is mild.

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 Myzithra Cheese made of?

Myzithra Cheese is made from goat or sheep milk (raw). It's typically aged a few days for the fresh form. It originates in Greece.

Which should I choose, Queijo de Azeitão or Myzithra 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 Myzithra Cheese is soft, whey.