Queijo de Azeitão vs Pecorino Romano Cheese

Q: Is Queijo de Azeitão the same as Pecorino Romano Cheese?

No. Queijo de Azeitão and Pecorino Romano Cheese are distinct cheeses from Portugal and Italy 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 Pecorino Romano Cheese?

In most recipes you can swap Queijo de Azeitão for Pecorino Romano Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Queijo de Azeitão or Pecorino Romano 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

Pecorino Romano Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.

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 Pecorino Romano Cheese?

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

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

Origin: Queijo de Azeitão (Portugal), Pecorino Romano Cheese (Italy)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Pecorino Romano Cheese (Hard)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Pecorino Romano Cheese (Pale yellow to brown or black)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Pecorino Romano Cheese (5–8 months or longer)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

	Queijo de Azeitão	Pecorino Romano Cheese
Country of Origin	Portugal	Italy
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Lazio, Sardinia, Grosseto
Milk Type	Sheep	Sheep's milk
Milk Treatment	Raw	—
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Hard
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Pale yellow to brown or black
Aging	Minimum curing time is 16 days	5–8 months or longer
Taste	Slightly piquant, a mix of sharp and salty	Sharp, salty

Taste Comparison: Does Queijo de Azeitão Taste Like Pecorino Romano Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Pecorino Romano Cheese's strong. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Queijo de Azeitão for Pecorino Romano Cheese?

In most recipes, Queijo de Azeitão and Pecorino Romano Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes bite and body where the recipe calls for hard. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Pecorino Romano Cheese brings sharp, salty notes.

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Queijo de Azeitão the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Pecorino Romano Cheese comes from Italy. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Pecorino Romano Cheese 5–8 months or longer.

Is Queijo de Azeitão similar to Pecorino Romano Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Queijo de Azeitão for Pecorino Romano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Queijo de Azeitão taste like Pecorino Romano Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Pecorino Romano Cheese is closer to strong.

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 Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

Which should I choose, Queijo de Azeitão or Pecorino Romano 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 Pecorino Romano Cheese is hard.