Queijo de Azeitão vs Swaledale Ewes' Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Swaledale Ewes' Cheese is hard, firm, crumbly and made from 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 Swaledale Ewes' Cheese?

Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold or sealed with black wax. Made entirely by hand, the traditional production process includes pressing, brining for 24 hours, and a maturation period of 3 to 4 weeks. The cheese has been produced in the region for centuries using a closely guarded recipe passed down through generations. The distinct flavor is influenced by the local pastures, which provide a unique mix of herbs and grasses for the sheep.

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

• Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Swaledale Ewes' Cheese (Hard, firm, crumbly)
• Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Swaledale Ewes' Cheese (Greenish-blue-grey mold or black wax coating)
• Aging: Queijo de Azeitão (Minimum curing time is 16 days), Swaledale Ewes' Cheese (3 to 4 weeks)

Side-by-Side Comparison

Taste Comparison: Does Queijo de Azeitão Taste Like Swaledale Ewes' 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 Swaledale Ewes' Cheese at 3 to 4 weeks.

Can You Substitute Queijo de Azeitão for Swaledale Ewes' Cheese?

In most recipes, Queijo de Azeitão and Swaledale Ewes' Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes bite and body where the recipe calls for hard, firm, crumbly.

Which Is Better, Queijo de Azeitão or Swaledale Ewes' 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 hard, firm, crumbly profile, Swaledale Ewes' Cheese is the better fit.

Frequently Asked Questions

Is Queijo de Azeitão the same as Swaledale Ewes' Cheese?

No, they're distinct cheeses. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Swaledale Ewes' Cheese 3 to 4 weeks.

Is Queijo de Azeitão similar to Swaledale Ewes' Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Queijo de Azeitão for Swaledale Ewes' Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Queijo de Azeitão taste like Swaledale Ewes' 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 Swaledale Ewes' Cheese made of?

Swaledale Ewes' Cheese is made from sheep milk. It's typically aged 3 to 4 weeks.

Which should I choose, Queijo de Azeitão or Swaledale Ewes' 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 Swaledale Ewes' Cheese is hard, firm, crumbly.