Queijo de Azeitão vs Wagashi Cheese

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Wagashi Cheese is compact and made from cow 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 Wagashi Cheese?

Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet or maize pâte.

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

• Milk type: Queijo de Azeitão (Sheep), Wagashi Cheese (Cow’s milk)
• Milk treatment: Queijo de Azeitão (Raw), Wagashi Cheese (Heated)
• Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Wagashi Cheese (Compact)
• Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Wagashi Cheese (red wax coating)
• Aging: Queijo de Azeitão (Minimum curing time is 16 days), Wagashi Cheese (Fresh or dried)
• Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Wagashi Cheese (mild)

Side-by-Side Comparison

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

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Wagashi Cheese brings mild character. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Wagashi Cheese leans toward consumed fried or cooked in sauces, rarely fresh. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Wagashi Cheese at fresh or dried.

Can You Substitute Queijo de Azeitão for Wagashi Cheese?

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

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

Frequently Asked Questions

Is Queijo de Azeitão the same as Wagashi Cheese?

No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; Wagashi Cheese uses cow. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Wagashi Cheese fresh or dried.

Is Queijo de Azeitão similar to Wagashi Cheese?

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

Can I substitute Queijo de Azeitão for Wagashi Cheese?

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

Does Queijo de Azeitão taste like Wagashi Cheese?

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

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 Wagashi Cheese made of?

Wagashi Cheese is made from cow milk (heated), using calotropis procera latex rennet. It's typically aged fresh or dried.

Which should I choose, Queijo de Azeitão or Wagashi 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 Wagashi Cheese is compact.