Queijo de Azeitão vs Soft Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, or sheep 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 Soft Cheese?

Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.

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

• Milk type: Queijo de Azeitão (Sheep), Soft Cheese (cow, goat, sheep)
• Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Soft Cheese (spreadable, smooth to runny)
• Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Soft Cheese (bloomy white mold rind, or washed)
• Aging: Queijo de Azeitão (Minimum curing time is 16 days), Soft Cheese (unmatured to about 1 month)
• Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Soft Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Queijo de Azeitão Taste Like Soft Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Soft Cheese brings mild character. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Soft Cheese at unmatured to about 1 month.

Can You Substitute Queijo de Azeitão for Soft Cheese?

Queijo de Azeitão can stand in for Soft 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 spreadable, smooth to runny. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Soft Cheese brings mild notes.

Which Is Better, Queijo de Azeitão or Soft 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 spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Soft Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Queijo de Azeitão the same as Soft Cheese?

No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Soft Cheese unmatured to about 1 month.

Is Queijo de Azeitão similar to Soft Cheese?

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

Can I substitute Queijo de Azeitão for Soft Cheese?

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

Does Queijo de Azeitão taste like Soft Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Soft Cheese is mild.

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 Soft Cheese made of?

Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.

Which should I choose, Queijo de Azeitão or Soft 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 Soft Cheese is spreadable, smooth to runny.