Queijo de Azeitão vs Vacherin Mont-d'Or Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in 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 Vacherin Mont-d'Or Cheese?

Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.

What's the Difference Between Queijo de Azeitão and Vacherin Mont-d'Or Cheese?

• Origin: Queijo de Azeitão (Portugal), Vacherin Mont-d'Or Cheese (Switzerland)
• Milk type: Queijo de Azeitão (Sheep), Vacherin Mont-d'Or Cheese (cow)
• Milk treatment: Queijo de Azeitão (Raw), Vacherin Mont-d'Or Cheese (thermized (Swiss), raw (French))
• Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Vacherin Mont-d'Or Cheese (soft)
• Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Vacherin Mont-d'Or Cheese (washed rind)
• Aging: Queijo de Azeitão (Minimum curing time is 16 days), Vacherin Mont-d'Or Cheese (at least 2 weeks)

Side-by-Side Comparison

Taste Comparison: Does Queijo de Azeitão Taste Like Vacherin Mont-d'Or 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 Vacherin Mont-d'Or Cheese at at least 2 weeks.

Can You Substitute Queijo de Azeitão for Vacherin Mont-d'Or Cheese?

Queijo de Azeitão can stand in for Vacherin Mont-d'Or 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 soft.

Which Is Better, Queijo de Azeitão or Vacherin Mont-d'Or 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 soft profile, Vacherin Mont-d'Or Cheese is the better fit.

Frequently Asked Questions

Is Queijo de Azeitão the same as Vacherin Mont-d'Or Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Vacherin Mont-d'Or Cheese comes from Switzerland. Queijo de Azeitão is made from sheep milk; Vacherin Mont-d'Or Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Vacherin Mont-d'Or Cheese at least 2 weeks.

Is Queijo de Azeitão similar to Vacherin Mont-d'Or Cheese?

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

Can I substitute Queijo de Azeitão for Vacherin Mont-d'Or Cheese?

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

Does Queijo de Azeitão taste like Vacherin Mont-d'Or 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 Vacherin Mont-d'Or Cheese made of?

Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.

Which should I choose, Queijo de Azeitão or Vacherin Mont-d'Or 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 Vacherin Mont-d'Or Cheese is soft.