Queijo de Azeitão vs Tomme Cheese

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

No. Queijo de Azeitão and Tomme Cheese are distinct cheeses from Portugal and France and Switzerland 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 Tomme Cheese?

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

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

Tomme Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

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 Tomme Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

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

Origin: Queijo de Azeitão (Portugal), Tomme Cheese (France and Switzerland)
Milk type: Queijo de Azeitão (Sheep), Tomme Cheese (cow's, goat's or sheep's milk)
Milk treatment: Queijo de Azeitão (Raw), Tomme Cheese (pasteurized or unpasteurized)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Tomme Cheese (Creamy, pliable)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Tomme Cheese (Grayish natural)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Tomme Cheese (Varied)

Side-by-Side Comparison

	Queijo de Azeitão	Tomme Cheese
Country of Origin	Portugal	France And Switzerland
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	France, Switzerland, United States
Milk Type	Sheep	Cow's, goat's or sheep's milk
Milk Treatment	Raw	Pasteurized or unpasteurized
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Creamy, pliable
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Grayish natural
Aging	Minimum curing time is 16 days	—
Taste	Slightly piquant, a mix of sharp and salty	Varied

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Tomme Cheese brings varied character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Tomme Cheese's milky. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Queijo de Azeitão for Tomme Cheese?

Queijo de Azeitão can stand in for Tomme 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 creamy, pliable. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Tomme Cheese brings varied notes.

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

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Frequently Asked Questions

Is Queijo de Azeitão the same as Tomme Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Tomme Cheese comes from France and Switzerland. Queijo de Azeitão is made from sheep milk; Tomme Cheese uses cow, goat, or sheep.

Is Queijo de Azeitão similar to Tomme Cheese?

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

Can I substitute Queijo de Azeitão for Tomme Cheese?

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

Does Queijo de Azeitão taste like Tomme Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Tomme Cheese is varied. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Tomme Cheese is closer to milky.

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 Tomme Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Queijo de Azeitão or Tomme 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 Tomme Cheese is creamy, pliable.