Old Ford Cheese vs Queijo de Cabra Transmontano
Old Ford Cheese is a semi-hard, artisan goat-milk cheese from England, Great Britain and United Kingdom, while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery and made from goat milk.
What Is Old Ford Cheese?
Old Ford is an artisan cheese made from unpasteurized goat's milk in Timsbury, Somerset, England. It has a semi-hard texture, making it a sturdy cheese with a satisfying bite. The flavor profile of Old Ford is a mix of buttery, citrusy, floral, salty, and savory notes, providing a refreshing yet rich taste experience. Its aroma carries barnyardy, floral, and goaty scents, adding to its rustic charm. The cheese is ivory in color, with a natural rind that adds character to its appearance. Suitable for cheese boards or paired with light wines, Old Ford is a versatile choice for various culinary applications.
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 Old Ford Cheese and Queijo de Cabra Transmontano?
- Milk treatment: Old Ford Cheese (unpasteurized), Queijo de Cabra Transmontano (Raw)
- Texture: Old Ford Cheese (semi-hard, artisan), Queijo de Cabra Transmontano (Closed, semi-hard to extra-hard, not buttery)
- Rind: Old Ford Cheese (natural), Queijo de Cabra Transmontano (Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color)
- Taste: Old Ford Cheese (buttery, citrusy, floral, salty, savory), Queijo de Cabra Transmontano (Clean taste, usually with a slight tang)
Side-by-Side Comparison
| Old Ford Cheese | Queijo de Cabra Transmontano | |
|---|---|---|
| Country of Origin | England, Great Britain And United Kingdom | — |
| Specific Origin | Timsbury, Somerset | Trás-Os-Montes Region, Including Municipalities In The Districts Of Bragança And Vila Real |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Semi-hard, artisan | Closed, semi-hard to extra-hard, not buttery |
| Rind | Natural | Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color |
| Aging | — | Minimum ripening time of 60 to 90 days |
| Taste | Buttery, citrusy, floral, salty, savory | Clean taste, usually with a slight tang |
Taste Comparison: Does Old Ford Cheese Taste Like Queijo de Cabra Transmontano?
Old Ford Cheese reads as buttery, citrusy, floral, salty, savory, while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang character. On the nose, Old Ford Cheese offers barnyardy, floral, goaty, contrasted with Queijo de Cabra Transmontano's intense, pleasant.
Can You Substitute Old Ford Cheese for Queijo de Cabra Transmontano?
In most recipes, Old Ford Cheese and Queijo de Cabra Transmontano can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect semi-hard, artisan bite and body where the recipe calls for closed, semi-hard to extra-hard, not buttery. Flavor-wise, Old Ford Cheese reads as buttery, citrusy, floral, salty, savory while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang notes.
Which Is Better, Old Ford 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 semi-hard, artisan cheese, go with Old Ford Cheese. For a closed, semi-hard to extra-hard, not buttery profile, Queijo de Cabra Transmontano is the better fit. Flavor-wise, Old Ford Cheese suits recipes that want buttery, citrusy, floral, salty, savory notes, while Queijo de Cabra Transmontano fits dishes calling for clean taste, usually with a slight tang.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Old Ford Cheese the same as Queijo de Cabra Transmontano?
No, they're distinct cheeses.
Is Old Ford Cheese similar to Queijo de Cabra Transmontano?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Old Ford Cheese for Queijo de Cabra Transmontano?
You can, but expect a shift in bite and mouthfeel.
Does Old Ford Cheese taste like Queijo de Cabra Transmontano?
Old Ford Cheese reads as buttery, citrusy, floral, salty, savory, while Queijo de Cabra Transmontano is clean taste, usually with a slight tang. Aromas also diverge. Old Ford Cheese leans barnyardy, floral, goaty, and Queijo de Cabra Transmontano is closer to intense, pleasant.
What is Old Ford Cheese made of?
Old Ford Cheese is made from goat milk (unpasteurized). It originates in England, Great Britain and United Kingdom.
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, Old Ford Cheese or Queijo de Cabra Transmontano?
It depends on the dish. The texture difference is the biggest practical tell. Old Ford Cheese is semi-hard, artisan, while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery.