Queijo de Azeitão vs Pérail Cheese

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

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 Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

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

• Origin: Queijo de Azeitão (Portugal), Pérail Cheese (France)
• Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Pérail Cheese (soft)
• Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Queijo de Azeitão (Minimum curing time is 16 days), Pérail Cheese (2 to 8 weeks)
• Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Queijo de Azeitão for Pérail Cheese?

In most recipes, Queijo de Azeitão and Pérail 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 soft. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Queijo de Azeitão or Pérail 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, Pérail Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Queijo de Azeitão the same as Pérail Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Pérail Cheese comes from France. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Pérail Cheese 2 to 8 weeks.

Is Queijo de Azeitão similar to Pérail Cheese?

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

Can I substitute Queijo de Azeitão for Pérail Cheese?

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

Does Queijo de Azeitão taste like Pérail Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Queijo de Azeitão or Pérail 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 Pérail Cheese is soft.