Queijo de Azeitão vs Rocamadour Cheese
Queijo de Azeitão
Rocamadour Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat 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 Rocamadour Cheese?
Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.
What's the Difference Between Queijo de Azeitão and Rocamadour Cheese?
- Origin: Queijo de Azeitão (Portugal), Rocamadour Cheese (France)
- Milk type: Queijo de Azeitão (Sheep), Rocamadour Cheese (goat's milk)
- Milk treatment: Queijo de Azeitão (Raw), Rocamadour Cheese (unpasteurized)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Queijo de Azeitão | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Portugal | France |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Communes Of The Causses Du Quercy |
| Milk Type | Sheep | Goat's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Soft and creamy; becomes drier (matured) |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | White, soft (early); (matured) |
| Aging | Minimum curing time is 16 days | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Slightly piquant, a mix of sharp and salty | Mild; becomes stronger |
Taste Comparison: Does Queijo de Azeitão Taste Like Rocamadour Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Queijo de Azeitão for Rocamadour Cheese?
Queijo de Azeitão can stand in for Rocamadour 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 soft and creamy; becomes drier (matured). Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Queijo de Azeitão or Rocamadour 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 soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
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Frequently Asked Questions
Is Queijo de Azeitão the same as Rocamadour Cheese?
No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Rocamadour Cheese comes from France. Queijo de Azeitão is made from sheep milk; Rocamadour Cheese uses goat. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Queijo de Azeitão similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like Rocamadour Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
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 Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.
Which should I choose, Queijo de Azeitão or Rocamadour 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 Rocamadour Cheese is soft and creamy; becomes drier (matured).