Queijo de Azeitão vs Reblochon-Style Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Reblochon-Style Cheese is .
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 Reblochon-Style Cheese?
Reblochon-Style cheese is a soft, washed-rind cheese inspired by the traditional French Reblochon. It has a creamy, smooth texture that becomes more supple as it matures. The cheese features a mild, nutty flavor with a subtle earthiness, making it approachable yet satisfying. Its pale yellow interior is encased in an orange-hued rind, which develops from regular washing during the aging process. Often enjoyed as part of a cheese board, Reblochon-Style cheese melts beautifully and is commonly used in dishes like tartiflette. Its aroma is pleasantly pungent, hinting at the rich flavors found within. This cheese is best paired with light red wines or crisp white wines, which complement its creamy profile.
What's the Difference Between Queijo de Azeitão and Reblochon-Style Cheese?
Side-by-Side Comparison
| Queijo de Azeitão | Reblochon-Style Cheese | |
|---|---|---|
| Country of Origin | Portugal | — |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | — |
| Milk Type | Sheep | — |
| Milk Treatment | Raw | — |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | — |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | — |
| Aging | Minimum curing time is 16 days | — |
| Taste | Slightly piquant, a mix of sharp and salty | — |
Taste Comparison: Does Queijo de Azeitão Taste Like Reblochon-Style Cheese?
Their flavor profiles are distinct.
Can You Substitute Queijo de Azeitão for Reblochon-Style Cheese?
Queijo de Azeitão can stand in for Reblochon-Style Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Queijo de Azeitão or Reblochon-Style Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Queijo de Azeitão the same as Reblochon-Style Cheese?
No, they're distinct cheeses.
Is Queijo de Azeitão similar to Reblochon-Style Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Reblochon-Style Cheese?
You can, but expect a shift in flavor and finish.
Does Queijo de Azeitão taste like Reblochon-Style 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 Reblochon-Style Cheese made of?
Reblochon-Style Cheese is made from milk.
Which should I choose, Queijo de Azeitão or Reblochon-Style Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.