Queijo de Azeitão vs Sainte-Maure de Touraine Cheese

Q: Is Queijo de Azeitão the same as Sainte-Maure de Touraine Cheese?

No. Queijo de Azeitão and Sainte-Maure de Touraine 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 Sainte-Maure de Touraine Cheese?

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

Q: Does Queijo de Azeitão taste like Sainte-Maure de Touraine Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Queijo de Azeitão or Sainte-Maure de Touraine 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

Sainte-Maure de Touraine Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Sainte-Maure de Touraine Cheese is semi-soft 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 Sainte-Maure de Touraine Cheese?

Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.

What's the Difference Between Queijo de Azeitão and Sainte-Maure de Touraine Cheese?

Origin: Queijo de Azeitão (Portugal), Sainte-Maure de Touraine Cheese (France)
Milk type: Queijo de Azeitão (Sheep), Sainte-Maure de Touraine Cheese (goat’s milk)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Sainte-Maure de Touraine Cheese (semi-soft)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Sainte-Maure de Touraine Cheese (Gray-blue)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Sainte-Maure de Touraine Cheese (Minimum of ten days)

Side-by-Side Comparison

	Queijo de Azeitão	Sainte-Maure de Touraine Cheese
Country of Origin	Portugal	France
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Indre-Et-Loire And Bordering Cantons
Milk Type	Sheep	Goat’s milk
Milk Treatment	Raw	Raw
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Semi-soft
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Gray-blue
Aging	Minimum curing time is 16 days	Minimum of ten days
Taste	Slightly piquant, a mix of sharp and salty	—

Taste Comparison: Does Queijo de Azeitão Taste Like Sainte-Maure de Touraine Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Sainte-Maure de Touraine Cheese at minimum of ten days.

Can You Substitute Queijo de Azeitão for Sainte-Maure de Touraine Cheese?

Queijo de Azeitão can stand in for Sainte-Maure de Touraine 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 semi-soft.

Which Is Better, Queijo de Azeitão or Sainte-Maure de Touraine 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 semi-soft profile, Sainte-Maure de Touraine Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Queijo de Azeitão the same as Sainte-Maure de Touraine Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Sainte-Maure de Touraine Cheese comes from France. Queijo de Azeitão is made from sheep milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Sainte-Maure de Touraine Cheese minimum of ten days.

Is Queijo de Azeitão similar to Sainte-Maure de Touraine Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Queijo de Azeitão for Sainte-Maure de Touraine Cheese?

You can, but expect a shift in richness and milk character.

Does Queijo de Azeitão taste like Sainte-Maure de Touraine 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 Sainte-Maure de Touraine Cheese made of?

Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.

Which should I choose, Queijo de Azeitão or Sainte-Maure de Touraine 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 Sainte-Maure de Touraine Cheese is semi-soft.