Puzzone di Moena Cheese vs Queijo de Évora
Puzzone di Moena Cheese
Queijo de Évora
Puzzone di Moena Cheese is a semi-cooked, medium-hard, elastic cow-milk cheese from Italy, while Queijo de Évora is semi-hard and made from sheep milk.
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Buy Queijo de Évora
What Is Puzzone di Moena Cheese?
Puzzone di Moena is a semi-hard Italian PDO cheese made from raw cow's milk in Val di Fassa, Val di Fiemme and Valle di Primiero. Its washed rind is brick red and greasy, and the cheese is known for a penetrating odor with hints of ammonia.
What Is Queijo de Évora?
Queijo de Évora is a PDO ewe's milk cheese from Évora, in Portugal's Alentejo. It is cured, hard or semi-hard, yellowish in color, and known for a slightly acidic flavor with a light peppery bite.
What's the Difference Between Puzzone di Moena Cheese and Queijo de Évora?
- Milk type: Puzzone di Moena Cheese (Cow), Queijo de Évora (Ewe's milk)
- Milk treatment: Puzzone di Moena Cheese (Raw, partially skimmed by natural surface skimming), Queijo de Évora (Raw)
- Texture: Puzzone di Moena Cheese (Semi-cooked, medium-hard, elastic), Queijo de Évora (Semi-hard)
- Rind: Puzzone di Moena Cheese (Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown), Queijo de Évora (Sealed)
Side-by-Side Comparison
| Puzzone di Moena Cheese | Queijo de Évora | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Province Of Trento And Province Of Bolzano | Évora, Alentejo, Portugal |
| Milk Type | Cow | Ewe's milk |
| Milk Treatment | Raw, partially skimmed by natural surface skimming | Raw |
| Texture | Semi-cooked, medium-hard, elastic | Semi-hard |
| Rind | Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown | Sealed |
| Aging | Minimum 90 days, mature after 150 days | — |
| Taste | Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste | — |
Taste Comparison: Does Puzzone di Moena Cheese Taste Like Queijo de Évora?
Their flavor profiles are distinct.
Can You Substitute Puzzone di Moena Cheese for Queijo de Évora?
Puzzone di Moena Cheese can stand in for Queijo de Évora in many dishes, but the switch will shift the overall character of the recipe. Expect semi-cooked, medium-hard, elastic bite and body where the recipe calls for semi-hard.
Which Is Better, Puzzone di Moena Cheese or Queijo de Évora?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-cooked, medium-hard, elastic cheese, go with Puzzone di Moena Cheese. For a semi-hard profile, Queijo de Évora is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Puzzone di Moena Cheese the same as Queijo de Évora?
No, they're distinct cheeses. Puzzone di Moena Cheese is made from cow milk; Queijo de Évora uses sheep.
Is Puzzone di Moena Cheese similar to Queijo de Évora?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Puzzone di Moena Cheese for Queijo de Évora?
You can, but expect a shift in richness and milk character.
Does Puzzone di Moena Cheese taste like Queijo de Évora?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Puzzone di Moena Cheese made of?
Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. It originates in Italy.
What is Queijo de Évora made of?
Queijo de Évora is made from sheep milk (raw), using cardoon (cynara cardunculus) rennet.
Which should I choose, Puzzone di Moena Cheese or Queijo de Évora?
It depends on the dish. The texture difference is the biggest practical tell. Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic, while Queijo de Évora is semi-hard.