Queijo de Azeitão vs Stracchino Cheese

Q: Is Queijo de Azeitão the same as Stracchino Cheese?

No. Queijo de Azeitão and Stracchino Cheese are distinct cheeses from Portugal and Italy 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 Stracchino Cheese?

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

Q: Which should I choose, Queijo de Azeitão or Stracchino 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

Stracchino Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Stracchino Cheese is very soft, creamy and made from cow milk, originating in Italy.

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 Stracchino Cheese?

Stracchino, also called crescenza, is an Italian cow's milk cheese made in Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia and Liguria. It is eaten very young, with no rind, a soft creamy body and a mild, slightly acidic flavor.

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

Origin: Queijo de Azeitão (Portugal), Stracchino Cheese (Italy)
Milk type: Queijo de Azeitão (Sheep), Stracchino Cheese (cow)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Stracchino Cheese (very soft, creamy)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Stracchino Cheese (none)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Stracchino Cheese (eaten very young)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Stracchino Cheese (mild, slightly acidic)

Side-by-Side Comparison

	Queijo de Azeitão	Stracchino Cheese
Country of Origin	Portugal	Italy
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Lombardy, Tuscany, Veneto, Friuli-Venezia Giulia And Liguria, Italy
Milk Type	Sheep	Cow
Milk Treatment	Raw	—
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Very soft, creamy
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	None
Aging	Minimum curing time is 16 days	Eaten very young
Taste	Slightly piquant, a mix of sharp and salty	Mild, slightly acidic

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Stracchino Cheese brings mild, slightly acidic character. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Stracchino Cheese at eaten very young.

Can You Substitute Queijo de Azeitão for Stracchino Cheese?

Queijo de Azeitão can stand in for Stracchino 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 very soft, creamy. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Stracchino Cheese brings mild, slightly acidic notes.

Which Is Better, Queijo de Azeitão or Stracchino 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 very soft, creamy profile, Stracchino Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Stracchino Cheese fits dishes calling for mild, slightly acidic.

Which is your favorite?

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Frequently Asked Questions

Is Queijo de Azeitão the same as Stracchino Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Stracchino Cheese comes from Italy. Queijo de Azeitão is made from sheep milk; Stracchino Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Stracchino Cheese eaten very young.

Is Queijo de Azeitão similar to Stracchino Cheese?

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

Can I substitute Queijo de Azeitão for Stracchino Cheese?

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

Does Queijo de Azeitão taste like Stracchino Cheese?

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

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 Stracchino Cheese made of?

Stracchino Cheese is made from cow milk. It's typically aged eaten very young. It originates in Italy.

Which should I choose, Queijo de Azeitão or Stracchino 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 Stracchino Cheese is very soft, creamy.