Queijo de Azeitão vs Penamellera Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
Buy Queijo de Azeitão
Buy Penamellera Cheese
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 Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Queijo de Azeitão and Penamellera Cheese?
- Origin: Queijo de Azeitão (Portugal), Penamellera Cheese (Spain)
- Milk type: Queijo de Azeitão (Sheep), Penamellera Cheese (cow's, goat's and sheep's milk)
- Milk treatment: Queijo de Azeitão (Raw), Penamellera Cheese (pasteurized)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Penamellera Cheese (semi-hard, artisan)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Penamellera Cheese (natural)
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Penamellera Cheese (10 to 15 days)
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Penamellera Cheese (acidic, bitter, herbaceous)
Side-by-Side Comparison
| Queijo de Azeitão | Penamellera Cheese | |
|---|---|---|
| Country of Origin | Portugal | Spain |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Asturias, Spain |
| Milk Type | Sheep | Cow's, goat's and sheep's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Semi-hard, artisan |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | Natural |
| Aging | Minimum curing time is 16 days | 10 to 15 days |
| Taste | Slightly piquant, a mix of sharp and salty | Acidic, bitter, herbaceous |
Taste Comparison: Does Queijo de Azeitão Taste Like Penamellera Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Penamellera Cheese's aromatic, strong. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Penamellera Cheese at 10 to 15 days.
Can You Substitute Queijo de Azeitão for Penamellera Cheese?
Queijo de Azeitão can stand in for Penamellera 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 semi-hard, artisan. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Penamellera Cheese brings acidic, bitter, herbaceous notes.
Which Is Better, Queijo de Azeitão or Penamellera 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 semi-hard, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Queijo de Azeitão the same as Penamellera Cheese?
No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Penamellera Cheese comes from Spain. Queijo de Azeitão is made from sheep milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Penamellera Cheese 10 to 15 days.
Is Queijo de Azeitão similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Penamellera Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Penamellera Cheese is closer to aromatic, 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 Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Queijo de Azeitão or Penamellera 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 Penamellera Cheese is semi-hard, artisan.