Queijo de Azeitão vs San Simón da Costa Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes and made from cow milk.
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 San Simón da Costa Cheese?
San Simón da Costa is a smoked cow's milk cheese from the Terra Chá region of Galicia, Spain. It is pressed into a pear shape, smoked over birch wood, and has held Protected Designation of Origin status since 2008.
What's the Difference Between Queijo de Azeitão and San Simón da Costa Cheese?
- Milk type: Queijo de Azeitão (Sheep), San Simón da Costa Cheese (cow)
- Milk treatment: Queijo de Azeitão (Raw), San Simón da Costa Cheese (raw or pasteurized)
- Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), San Simón da Costa Cheese (semi-hard and creamy, with small irregular holes)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), San Simón da Costa Cheese (smooth, hard, waxy, brown, 1 to 3 mm thick)
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), San Simón da Costa Cheese (at least 30 days ('bufón') or 45 days)
- Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), San Simón da Costa Cheese (mild, slightly salty, smoky)
Side-by-Side Comparison
| Queijo de Azeitão | San Simón da Costa Cheese | |
|---|---|---|
| Country of Origin | Portugal | — |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | Terra Chá, Galicia, Spain |
| Milk Type | Sheep | Cow |
| Milk Treatment | Raw | Raw or pasteurized |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | Semi-hard and creamy, with small irregular holes |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | Smooth, hard, waxy, brown, 1 to 3 mm thick |
| Aging | Minimum curing time is 16 days | At least 30 days ('bufón') or 45 days |
| Taste | Slightly piquant, a mix of sharp and salty | Mild, slightly salty, smoky |
Taste Comparison: Does Queijo de Azeitão Taste Like San Simón da Costa Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while San Simón da Costa Cheese brings mild, slightly salty, smoky character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with San Simón da Costa Cheese's birch smoke. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while San Simón da Costa Cheese leans toward mild with a hint of spiciness, slightly salty, birch smoke. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than San Simón da Costa Cheese at at least 30 days ('bufón') or 45 days.
Can You Substitute Queijo de Azeitão for San Simón da Costa Cheese?
Queijo de Azeitão can stand in for San Simón da Costa 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-hard and creamy, with small irregular holes. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while San Simón da Costa Cheese brings mild, slightly salty, smoky notes.
Which Is Better, Queijo de Azeitão or San Simón da Costa 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-hard and creamy, with small irregular holes profile, San Simón da Costa Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while San Simón da Costa Cheese fits dishes calling for mild, slightly salty, smoky.
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Frequently Asked Questions
Is Queijo de Azeitão the same as San Simón da Costa Cheese?
No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; San Simón da Costa Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, San Simón da Costa Cheese at least 30 days ('bufón') or 45 days.
Is Queijo de Azeitão similar to San Simón da Costa Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for San Simón da Costa Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão taste like San Simón da Costa Cheese?
Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while San Simón da Costa Cheese is mild, slightly salty, smoky. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and San Simón da Costa Cheese is closer to birch smoke.
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 San Simón da Costa Cheese made of?
San Simón da Costa Cheese is made from cow milk (raw or pasteurized), using animal rennet. It's typically aged at least 30 days ('bufón') or 45 days.
Which should I choose, Queijo de Azeitão or San Simón da Costa 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 San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes.