Cheddar Cheese vs Queijo de Cabra Transmontano
Cheddar Cheese
Queijo de Cabra Transmontano
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery and made from goat milk.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What Is Queijo de Cabra Transmontano?
Queijo de Cabra Transmontano is a Portuguese protected designation of origin cheese made from raw milk of Serrana goats in Trás-os-Montes. It has a firm white paste, a strong aroma and a slightly piquant taste, and ages at least 60 days, or 90 days for the Velho version.
What's the Difference Between Cheddar Cheese and Queijo de Cabra Transmontano?
- Milk type: Cheddar Cheese (cow's milk), Queijo de Cabra Transmontano (Goat's milk)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Queijo de Cabra Transmontano (Raw)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Queijo de Cabra Transmontano (Closed, semi-hard to extra-hard, not buttery)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Queijo de Cabra Transmontano (Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color)
- Aging: Cheddar Cheese (A few months to several years), Queijo de Cabra Transmontano (Minimum ripening time of 60 to 90 days)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Queijo de Cabra Transmontano (Clean taste, usually with a slight tang)
Side-by-Side Comparison
| Cheddar Cheese | Queijo de Cabra Transmontano | |
|---|---|---|
| Country of Origin | England | — |
| Specific Origin | Southwest (Somerset, Gloucester) | Trás-Os-Montes Region, Including Municipalities In The Districts Of Bragança And Vila Real |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw |
| Texture | Varies (rubbery to friable and crystalline) | Closed, semi-hard to extra-hard, not buttery |
| Rind | Varies (natural, cloth, wax, plastic) | Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color |
| Aging | A few months to several years | Minimum ripening time of 60 to 90 days |
| Taste | Mild to sharp, buttery to brothy and savory | Clean taste, usually with a slight tang |
Taste Comparison: Does Cheddar Cheese Taste Like Queijo de Cabra Transmontano?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang character. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Queijo de Cabra Transmontano at minimum ripening time of 60 to 90 days.
Can You Substitute Cheddar Cheese for Queijo de Cabra Transmontano?
Cheddar Cheese can stand in for Queijo de Cabra Transmontano in many dishes, but the switch will shift the overall character of the recipe. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for closed, semi-hard to extra-hard, not buttery. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang notes.
Which Is Better, Cheddar Cheese or Queijo de Cabra Transmontano?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a closed, semi-hard to extra-hard, not buttery profile, Queijo de Cabra Transmontano is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Queijo de Cabra Transmontano fits dishes calling for clean taste, usually with a slight tang.
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Frequently Asked Questions
Is Cheddar Cheese the same as Queijo de Cabra Transmontano?
No, they're distinct cheeses. Cheddar Cheese is made from cow milk; Queijo de Cabra Transmontano uses goat. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Queijo de Cabra Transmontano minimum ripening time of 60 to 90 days.
Is Cheddar Cheese similar to Queijo de Cabra Transmontano?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cheddar Cheese for Queijo de Cabra Transmontano?
You can, but expect a shift in richness and milk character.
Does Cheddar Cheese taste like Queijo de Cabra Transmontano?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Queijo de Cabra Transmontano is clean taste, usually with a slight tang.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
What is Queijo de Cabra Transmontano made of?
Queijo de Cabra Transmontano is made from goat milk (raw), using animal rennet. It's typically aged minimum ripening time of 60 to 90 days.
Which should I choose, Cheddar Cheese or Queijo de Cabra Transmontano?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery.