Queijo de Azeitão vs Smoked Sulguni Cheese

Q: Is Queijo de Azeitão the same as Smoked Sulguni Cheese?

No. Queijo de Azeitão and Smoked Sulguni Cheese are distinct cheeses from Portugal and Georgia 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 Smoked Sulguni Cheese?

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

Q: Which should I choose, Queijo de Azeitão or Smoked Sulguni 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 is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Smoked Sulguni Cheese is semi-firm and made from cow and buffalo milk, originating in Georgia.

Buy Queijo de Azeitão

Buy on Amazon Buy at Murray's

Buy Smoked Sulguni Cheese

Buy on Amazon Buy at Murray's

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 Smoked Sulguni Cheese?

Smoked Sulguni is a traditional Georgian cheese made from a mix of buffalo's and cow's milk, originating from the regions of Svaneti and Samegrelo. This cheese has a semi-firm texture and is easily recognized by its yellow color. It offers a salty, smoky, and slightly sour flavor, making it a flavorful addition to many dishes. The smoky aroma is a key feature, adding to its appeal. Smoked Sulguni can be found under alternative spellings like Shebolili Megruli Sulguni and synonyms such as smoked suluguni or Georgian smoked suluguni. This cheese is a staple in Georgian cuisine, often enjoyed on its own or as part of a variety of traditional dishes.

What's the Difference Between Queijo de Azeitão and Smoked Sulguni Cheese?

Origin: Queijo de Azeitão (Portugal), Smoked Sulguni Cheese (Georgia)
Milk type: Queijo de Azeitão (Sheep), Smoked Sulguni Cheese (buffalo's and cow's milk)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Smoked Sulguni Cheese (semi-firm)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Smoked Sulguni Cheese (salty, smokey , sour)

Side-by-Side Comparison

	Queijo de Azeitão	Smoked Sulguni Cheese
Country of Origin	Portugal	Georgia
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Svaneti, Samegrelo
Milk Type	Sheep	Buffalo's and cow's milk
Milk Treatment	Raw	—
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Semi-firm
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	—
Aging	Minimum curing time is 16 days	—
Taste	Slightly piquant, a mix of sharp and salty	Salty, smokey , sour

Taste Comparison: Does Queijo de Azeitão Taste Like Smoked Sulguni Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Smoked Sulguni Cheese brings salty, smokey , sour character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Smoked Sulguni Cheese's smokey.

Can You Substitute Queijo de Azeitão for Smoked Sulguni Cheese?

Queijo de Azeitão can stand in for Smoked Sulguni 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-firm. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Smoked Sulguni Cheese brings salty, smokey , sour notes.

Which Is Better, Queijo de Azeitão or Smoked Sulguni 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-firm profile, Smoked Sulguni Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Smoked Sulguni Cheese fits dishes calling for salty, smokey , sour.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Queijo de Azeitão the same as Smoked Sulguni Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Smoked Sulguni Cheese comes from Georgia. Queijo de Azeitão is made from sheep milk; Smoked Sulguni Cheese uses cow and buffalo.

Is Queijo de Azeitão similar to Smoked Sulguni Cheese?

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

Can I substitute Queijo de Azeitão for Smoked Sulguni Cheese?

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

Does Queijo de Azeitão taste like Smoked Sulguni Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Smoked Sulguni Cheese is salty, smokey , sour. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Smoked Sulguni Cheese is closer to smokey.

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 Smoked Sulguni Cheese made of?

Smoked Sulguni Cheese is made from cow and buffalo milk. It originates in Georgia.

Which should I choose, Queijo de Azeitão or Smoked Sulguni 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 Smoked Sulguni Cheese is semi-firm.