Queijo de Azeitão vs Reblochon Cheese

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

No. Queijo de Azeitão and Reblochon Cheese are distinct cheeses from Portugal and France 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 Reblochon Cheese?

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

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

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 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 Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

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. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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.

Which is your favorite?

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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.