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.
Key Facts
| Country of Origin | Portugal |
| Specific Origin | Palmela, Setúbal, and Sesimbra councils |
| Protection | PDO (1996) |
| Milk Type | Sheep |
| Milk Treatment | Raw |
| Fat Content | Over 45% and under 60% in dry matter |
| Moisture Content | 63% to 69% in non-fat solids |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform |
| Texture | Semi-Soft |
| Flavor | Slightly piquant, a mix of sharp and salty |
| Aroma | Mild, delicate |
| Colors | Rind is yellow; paste is white or slightly yellow, uniform |
| Forms | Normal size (250 g, diameter 6-11 cm, height 3-5 cm), Small size (100 g, diameter 5-7 cm, height 2-4 cm) |
| Age | Minimum curing time is 16 days |
| Rennet Type | Cardoon (Cynara cardunculus L.) preparation |
| Also Known As | Azeitão |
What is Queijo de Azeitão?
Queijo de Azeitão takes its name from the town of Azeitão, in the municipality of Setúbal, Portugal.
Production is limited to three municipalities: Setúbal, Palmela and Sesimbra. The cheese has been granted PDO status in the European Union, which ties the name to that area.
In 2014 the Great Taste Awards named it one of the 50 best gastronomic products in the world.
How Does Queijo de Azeitão Compare?
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