Queijo de Azeitão vs Provolone Cheese

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

No. Queijo de Azeitão and Provolone 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 Provolone Cheese?

In most recipes you can swap Queijo de Azeitão for Provolone Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Queijo de Azeitão or Provolone 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

Provolone Cheese

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

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

Origin: Queijo de Azeitão (Portugal), Provolone Cheese (Italy)
Milk type: Queijo de Azeitão (Sheep), Provolone Cheese (cow's milk)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Provolone Cheese (semi-hard, artisan)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Provolone Cheese (at least 4 months for piccante)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Provolone Cheese (tangy)

Side-by-Side Comparison

	Queijo de Azeitão	Provolone Cheese
Country of Origin	Portugal	Italy
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Campania, Italy
Milk Type	Sheep	Cow's milk
Milk Treatment	Raw	—
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	—
Aging	Minimum curing time is 16 days	At least 4 months for piccante
Taste	Slightly piquant, a mix of sharp and salty	Tangy

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Provolone Cheese brings tangy character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Queijo de Azeitão for Provolone Cheese?

Queijo de Azeitão can stand in for Provolone 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 Provolone Cheese brings tangy notes.

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

Which is your favorite?

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Frequently Asked Questions

Is Queijo de Azeitão the same as Provolone Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Provolone Cheese comes from Italy. Queijo de Azeitão is made from sheep milk; Provolone Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Provolone Cheese at least 4 months for piccante.

Is Queijo de Azeitão similar to Provolone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Queijo de Azeitão for Provolone Cheese?

You can, but expect a shift in richness and milk character.

Does Queijo de Azeitão taste like Provolone Cheese?

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

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Queijo de Azeitão or Provolone 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 Provolone Cheese is semi-hard, artisan.