Queijo de Azeitão vs Pecorino Cheese

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

No. Queijo de Azeitão and Pecorino 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 Cheese?

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

Q: Does Queijo de Azeitão taste like Pecorino Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

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

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Pecorino 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 Cheese?

Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.

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

Origin: Queijo de Azeitão (Portugal), Pecorino Cheese (Italy)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Pecorino Cheese (hard)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Pecorino Cheese (fresco, semi-stagionato or stagionato)

Side-by-Side Comparison

	Queijo de Azeitão	Pecorino Cheese
Country of Origin	Portugal	Italy
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Italy
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	—
Aging	Minimum curing time is 16 days	Fresco, semi-stagionato or stagionato
Taste	Slightly piquant, a mix of sharp and salty	—

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

Their flavor profiles are distinct. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Pecorino Cheese leans toward buttery, nutty, mild cream and milk. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Pecorino Cheese at fresco, semi-stagionato or stagionato.

Can You Substitute Queijo de Azeitão for Pecorino Cheese?

In most recipes, Queijo de Azeitão and Pecorino 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.

Which Is Better, Queijo de Azeitão or Pecorino 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 Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Queijo de Azeitão the same as Pecorino Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Pecorino Cheese comes from Italy. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Pecorino Cheese fresco, semi-stagionato or stagionato.

Is Queijo de Azeitão similar to Pecorino Cheese?

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

Can I substitute Queijo de Azeitão for Pecorino Cheese?

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

Does Queijo de Azeitão taste like Pecorino 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 Pecorino Cheese made of?

Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.

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