Queijo de Azeitão vs Odenwälder Frühstückskäse Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Odenwälder Frühstückskäse Cheese is soft, supple and closed with occasional small breaks and made from cow milk.
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 Odenwälder Frühstückskäse Cheese?
Odenwälder Frühstückskäse is a soft cow's milk cheese with a red smear rind from the Odenwald in Hesse, Germany. It comes in 100 g loaves, smells spicy to piquant, tastes strong, and carries a protected designation of origin.
What's the Difference Between Queijo de Azeitão and Odenwälder Frühstückskäse Cheese?
- Milk type: Queijo de Azeitão (Sheep), Odenwälder Frühstückskäse Cheese (cow)
- Milk treatment: Queijo de Azeitão (Raw), Odenwälder Frühstückskäse Cheese (pasteurized, skimmed)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Odenwälder Frühstückskäse Cheese (soft, supple and closed with occasional small breaks)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Odenwälder Frühstückskäse Cheese (no rind, supple skin with brownish-yellow smear)
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Odenwälder Frühstückskäse Cheese (14 days)
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Odenwälder Frühstückskäse Cheese (strong)
Side-by-Side Comparison
| Queijo de Azeitão | Odenwälder Frühstückskäse Cheese | |
|---|---|---|
| Country of Origin | Portugal | — |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Odenwald, Hesse, Germany |
| Milk Type | Sheep | Cow |
| Milk Treatment | Raw | Pasteurized, skimmed |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Soft, supple and closed with occasional small breaks |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | No rind, supple skin with brownish-yellow smear |
| Aging | Minimum curing time is 16 days | 14 days |
| Taste | Slightly piquant, a mix of sharp and salty | Strong |
Taste Comparison: Does Queijo de Azeitão Taste Like Odenwälder Frühstückskäse Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Odenwälder Frühstückskäse Cheese brings strong character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Odenwälder Frühstückskäse Cheese's spicy to piquant. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Odenwälder Frühstückskäse Cheese at 14 days.
Can You Substitute Queijo de Azeitão for Odenwälder Frühstückskäse Cheese?
Queijo de Azeitão can stand in for Odenwälder Frühstückskäse 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, supple and closed with occasional small breaks. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Odenwälder Frühstückskäse Cheese brings strong notes.
Which Is Better, Queijo de Azeitão or Odenwälder Frühstückskäse 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, supple and closed with occasional small breaks profile, Odenwälder Frühstückskäse Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Odenwälder Frühstückskäse Cheese fits dishes calling for strong.
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Frequently Asked Questions
Is Queijo de Azeitão the same as Odenwälder Frühstückskäse Cheese?
No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; Odenwälder Frühstückskäse Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Odenwälder Frühstückskäse Cheese 14 days.
Is Queijo de Azeitão similar to Odenwälder Frühstückskäse Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Odenwälder Frühstückskäse Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Odenwälder Frühstückskäse Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Odenwälder Frühstückskäse Cheese is strong. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Odenwälder Frühstückskäse Cheese is closer to spicy to piquant.
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 Odenwälder Frühstückskäse Cheese made of?
Odenwälder Frühstückskäse Cheese is made from cow milk (pasteurized, skimmed), using animal rennet. It's typically aged 14 days.
Which should I choose, Queijo de Azeitão or Odenwälder Frühstückskäse 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 Odenwälder Frühstückskäse Cheese is soft, supple and closed with occasional small breaks.