Queijo de Azeitão vs Trnič Cheese

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

No. Queijo de Azeitão and Trnič Cheese are distinct cheeses from Portugal and Slovenia 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 Trnič Cheese?

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

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

Trnič Cheese

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

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 Trnič Cheese?

Trnič is a hard Slovenian cheese made for centuries by shepherds on Velika planina, Mala planina and Gojška planina from sour skimmed milk curd, cream and salt. Shaped by hand and stamped with carved wooden patterns, it was given in pairs as a token of love.

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

Origin: Queijo de Azeitão (Portugal), Trnič Cheese (Slovenia)
Milk type: Queijo de Azeitão (Sheep), Trnič Cheese (Cow’s milk)
Milk treatment: Queijo de Azeitão (Raw), Trnič Cheese (Sour, heated)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Trnič Cheese (Hard)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Trnič Cheese (4 weeks)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Trnič Cheese (Salty and slightly acidic)

Side-by-Side Comparison

	Queijo de Azeitão	Trnič Cheese
Country of Origin	Portugal	Slovenia
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Velika Planina
Milk Type	Sheep	Cow’s milk
Milk Treatment	Raw	Sour, heated
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Hard
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	—
Aging	Minimum curing time is 16 days	4 weeks
Taste	Slightly piquant, a mix of sharp and salty	Salty and slightly acidic

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Trnič Cheese brings salty and slightly acidic character. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Trnič Cheese leans toward can be slightly piquant; hard, dry, and crumbly. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Trnič Cheese at 4 weeks.

Can You Substitute Queijo de Azeitão for Trnič Cheese?

Queijo de Azeitão can stand in for Trnič 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 hard. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Trnič Cheese brings salty and slightly acidic notes.

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

Which is your favorite?

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Frequently Asked Questions

Is Queijo de Azeitão the same as Trnič Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Trnič Cheese comes from Slovenia. Queijo de Azeitão is made from sheep milk; Trnič Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Trnič Cheese 4 weeks.

Is Queijo de Azeitão similar to Trnič Cheese?

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

Can I substitute Queijo de Azeitão for Trnič Cheese?

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

Does Queijo de Azeitão taste like Trnič Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Trnič Cheese is salty and 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 Trnič Cheese made of?

Trnič Cheese is made from cow milk (sour, heated). It's typically aged 4 weeks. It originates in Slovenia.

Which should I choose, Queijo de Azeitão or Trnič 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 Trnič Cheese is hard.