Queijo de Azeitão vs Queso de l'Alt Urgell y la Cerdanya
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Queso de l'Alt Urgell y la Cerdanya is soft, creamy and made from cow milk.
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 Queso de l'Alt Urgell y la Cerdanya?
Queso de l'Alt Urgell y la Cerdanya is a young, soft-paste cheese made from pasteurized Friesian cow's milk in La Seu d'Urgell, Catalonia. It is the only Catalan cheese with a Protected Designation of Origin, and it tastes light with a salty aftertaste.
What's the Difference Between Queijo de Azeitão and Queso de l'Alt Urgell y la Cerdanya?
- Milk type: Queijo de Azeitão (Sheep), Queso de l'Alt Urgell y la Cerdanya (Cow)
- Milk treatment: Queijo de Azeitão (Raw), Queso de l'Alt Urgell y la Cerdanya (Pasteurized)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Queso de l'Alt Urgell y la Cerdanya (Soft, creamy)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Queso de l'Alt Urgell y la Cerdanya (Natural, slightly moist, light brown)
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Queso de l'Alt Urgell y la Cerdanya (up to one month)
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Queso de l'Alt Urgell y la Cerdanya (Soft, clear, pleasant)
Side-by-Side Comparison
| Queijo de Azeitão | Queso de l'Alt Urgell y la Cerdanya | |
|---|---|---|
| Country of Origin | Portugal | — |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Alto Urgel And Cerdanya, Catalonia |
| Milk Type | Sheep | Cow |
| Milk Treatment | Raw | Pasteurized |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Soft, creamy |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | Natural, slightly moist, light brown |
| Aging | Minimum curing time is 16 days | Up to one month |
| Taste | Slightly piquant, a mix of sharp and salty | Soft, clear, pleasant |
Taste Comparison: Does Queijo de Azeitão Taste Like Queso de l'Alt Urgell y la Cerdanya?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Queso de l'Alt Urgell y la Cerdanya brings soft, clear, pleasant character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Queso de l'Alt Urgell y la Cerdanya's sweet, penetrating. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Queso de l'Alt Urgell y la Cerdanya leans toward light, with a salty aftertaste and intense, persistent secondary aromas. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Queso de l'Alt Urgell y la Cerdanya at up to one month.
Can You Substitute Queijo de Azeitão for Queso de l'Alt Urgell y la Cerdanya?
Queijo de Azeitão can stand in for Queso de l'Alt Urgell y la Cerdanya 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, creamy. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Queso de l'Alt Urgell y la Cerdanya brings soft, clear, pleasant notes.
Which Is Better, Queijo de Azeitão or Queso de l'Alt Urgell y la Cerdanya?
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, creamy profile, Queso de l'Alt Urgell y la Cerdanya is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Queso de l'Alt Urgell y la Cerdanya fits dishes calling for soft, clear, pleasant.
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Frequently Asked Questions
Is Queijo de Azeitão the same as Queso de l'Alt Urgell y la Cerdanya?
No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; Queso de l'Alt Urgell y la Cerdanya uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Queso de l'Alt Urgell y la Cerdanya up to one month.
Is Queijo de Azeitão similar to Queso de l'Alt Urgell y la Cerdanya?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Queso de l'Alt Urgell y la Cerdanya?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Queso de l'Alt Urgell y la Cerdanya?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Queso de l'Alt Urgell y la Cerdanya is soft, clear, pleasant. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Queso de l'Alt Urgell y la Cerdanya is closer to sweet, penetrating.
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 Queso de l'Alt Urgell y la Cerdanya made of?
Queso de l'Alt Urgell y la Cerdanya is made from cow milk (pasteurized), using animal rennet. It's typically aged up to one month.
Which should I choose, Queijo de Azeitão or Queso de l'Alt Urgell y la Cerdanya?
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 Queso de l'Alt Urgell y la Cerdanya is soft, creamy.