Queijo de Azeitão vs Pélardon Cheese
Queijo de Azeitão
Pélardon Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Pélardon Cheese is soft and made from goat milk, originating in France.
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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 Pélardon Cheese?
Pélardon is a small round goat's milk cheese from the Cévennes range in France's Languedoc-Roussillon region. It ripens under a white mold rind and has carried AOC status since August 2000.
What's the Difference Between Queijo de Azeitão and Pélardon Cheese?
- Origin: Queijo de Azeitão (Portugal), Pélardon Cheese (France)
- Milk type: Queijo de Azeitão (Sheep), Pélardon Cheese (goat)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Pélardon Cheese (soft)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Pélardon Cheese (bloomy, white mold)
Side-by-Side Comparison
| Queijo de Azeitão | Pélardon Cheese | |
|---|---|---|
| Country of Origin | Portugal | France |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Cévennes Range, Languedoc-Roussillon, France |
| Milk Type | Sheep | Goat |
| Milk Treatment | Raw | — |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Soft |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | Bloomy, white mold |
| Aging | Minimum curing time is 16 days | — |
| Taste | Slightly piquant, a mix of sharp and salty | — |
Taste Comparison: Does Queijo de Azeitão Taste Like Pélardon Cheese?
Their flavor profiles are distinct.
Can You Substitute Queijo de Azeitão for Pélardon Cheese?
Queijo de Azeitão can stand in for Pélardon 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.
Which Is Better, Queijo de Azeitão or Pélardon 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 profile, Pélardon Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Queijo de Azeitão the same as Pélardon Cheese?
No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Pélardon Cheese comes from France. Queijo de Azeitão is made from sheep milk; Pélardon Cheese uses goat.
Is Queijo de Azeitão similar to Pélardon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Pélardon Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Pélardon 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 Pélardon Cheese made of?
Pélardon Cheese is made from goat milk. It originates in France.
Which should I choose, Queijo de Azeitão or Pélardon 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 Pélardon Cheese is soft.