Queijo de Azeitão vs Pasta Filata Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo 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 Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Queijo de Azeitão and Pasta Filata Cheese?
- Milk type: Queijo de Azeitão (Sheep), Pasta Filata Cheese (cow, water buffalo)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Queijo de Azeitão | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | Portugal | — |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Italy |
| Milk Type | Sheep | Cow, water buffalo |
| Milk Treatment | Raw | — |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Soft, elastic and stringy, fibrous |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | — |
| Aging | Minimum curing time is 16 days | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Slightly piquant, a mix of sharp and salty | — |
Taste Comparison: Does Queijo de Azeitão Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Queijo de Azeitão for Pasta Filata Cheese?
Queijo de Azeitão can stand in for Pasta Filata 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, elastic and stringy, fibrous.
Which Is Better, Queijo de Azeitão or Pasta Filata 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, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Queijo de Azeitão the same as Pasta Filata Cheese?
No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Queijo de Azeitão similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Pasta Filata Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Queijo de Azeitão or Pasta Filata 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 Pasta Filata Cheese is soft, elastic and stringy, fibrous.