Queijo de Azeitão vs Reblochon Cheese
Queijo de Azeitão
Reblochon Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
What Is Queijo de Azeitão?
Queijo de Azeitão is a traditional cheese from Portugal, specifically produced in the Palmela, Setúbal, and Sesimbra councils. It is a matured cheese made from raw sheep's milk, cardoon preparation, and salt. The cheese has a distinctive shape, being a short, flat cylinder with a malleable, soft rind and a creamy, buttery paste. It is known for its slightly piquant flavor, a mix of sharp and salty, with a mild, delicate aroma. The cheese is produced using traditional methods passed down through generations, and its quality is attributed to the unique soil and climate conditions of the Serra da Arrábida region. The cheese is protected under the PDO (Protected Designation of Origin) status, ensuring its authenticity and link to the geographical area.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Queijo de Azeitão and Reblochon Cheese?
- Origin: Queijo de Azeitão (Portugal), Reblochon Cheese (France)
- Milk type: Queijo de Azeitão (Sheep), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Reblochon Cheese (3 to 4 months)
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Queijo de Azeitão | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Portugal | France |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Haute-Savoie And Savoie |
| Milk Type | Sheep | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Ivory-colored, creamy and supple |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | Yellow-orange covered with a thin white mold |
| Aging | Minimum curing time is 16 days | 3 to 4 months |
| Taste | Slightly piquant, a mix of sharp and salty | Creamy, nutty |
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Where to buy Queijo de Azeitão and Reblochon Cheese
Queijo de Azeitão
Reblochon Cheese
Taste Comparison: Does Queijo de Azeitão Taste Like Reblochon Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Queijo de Azeitão for Reblochon Cheese?
Queijo de Azeitão can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Queijo de Azeitão or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Queijo de Azeitão the same as Reblochon Cheese?
No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Reblochon Cheese comes from France. Queijo de Azeitão is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Reblochon Cheese 3 to 4 months.
Is Queijo de Azeitão similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Reblochon Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Reblochon Cheese is creamy, nutty.
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 Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Queijo de Azeitão or Reblochon 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 Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Queijo de Azeitão and Reblochon Cheese.