Queijo de Cabra Transmontano vs Stichelton Cheese
Queijo de Cabra Transmontano
Stichelton Cheese
Queijo de Cabra Transmontano is a closed, semi-hard to extra-hard, not buttery goat-milk cheese, while Stichelton Cheese is creamy and made from cow milk, originating in England, Great Britain and United Kingdom.
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 Is Stichelton Cheese?
Stichelton is an English blue cheese made in Nottinghamshire from unpasteurised cow's milk and calf rennet. It is made the way Blue Stilton once was, but since Stilton's protected status requires pasteurised milk, it took an older spelling of the village name instead.
What's the Difference Between Queijo de Cabra Transmontano and Stichelton Cheese?
- Milk type: Queijo de Cabra Transmontano (Goat's milk), Stichelton Cheese (cow's milk)
- Milk treatment: Queijo de Cabra Transmontano (Raw), Stichelton Cheese (unpasteurized)
- Texture: Queijo de Cabra Transmontano (Closed, semi-hard to extra-hard, not buttery), Stichelton Cheese (Creamy)
- Rind: Queijo de Cabra Transmontano (Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color), Stichelton Cheese (Blue)
- Aging: Queijo de Cabra Transmontano (Minimum ripening time of 60 to 90 days), Stichelton Cheese (Around 12 weeks)
- Taste: Queijo de Cabra Transmontano (Clean taste, usually with a slight tang), Stichelton Cheese (Complex)
Side-by-Side Comparison
| Queijo de Cabra Transmontano | Stichelton Cheese | |
|---|---|---|
| Country of Origin | — | England, Great Britain And United Kingdom |
| Specific Origin | Trás-Os-Montes Region, Including Municipalities In The Districts Of Bragança And Vila Real | Collingthwaite Farm, Nottinghamshire |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Closed, semi-hard to extra-hard, not buttery | Creamy |
| Rind | Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color | Blue |
| Aging | Minimum ripening time of 60 to 90 days | Around 12 weeks |
| Taste | Clean taste, usually with a slight tang | Complex |
Taste Comparison: Does Queijo de Cabra Transmontano Taste Like Stichelton Cheese?
Queijo de Cabra Transmontano reads as clean taste, usually with a slight tang, while Stichelton Cheese brings complex character. On the nose, Queijo de Cabra Transmontano offers intense, pleasant, contrasted with Stichelton Cheese's rich. Aging plays into this as well. Queijo de Cabra Transmontano at minimum ripening time of 60 to 90 days develops a different profile than Stichelton Cheese at around 12 weeks.
Can You Substitute Queijo de Cabra Transmontano for Stichelton Cheese?
Queijo de Cabra Transmontano can stand in for Stichelton Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect closed, semi-hard to extra-hard, not buttery bite and body where the recipe calls for creamy. Flavor-wise, Queijo de Cabra Transmontano reads as clean taste, usually with a slight tang while Stichelton Cheese brings complex notes.
Which Is Better, Queijo de Cabra Transmontano or Stichelton Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a closed, semi-hard to extra-hard, not buttery cheese, go with Queijo de Cabra Transmontano. For a creamy profile, Stichelton Cheese is the better fit. Flavor-wise, Queijo de Cabra Transmontano suits recipes that want clean taste, usually with a slight tang notes, while Stichelton Cheese fits dishes calling for complex.
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Frequently Asked Questions
Is Queijo de Cabra Transmontano the same as Stichelton Cheese?
No, they're distinct cheeses. Queijo de Cabra Transmontano is made from goat milk; Stichelton Cheese uses cow. Aging also differs: Queijo de Cabra Transmontano is typically aged minimum ripening time of 60 to 90 days, Stichelton Cheese around 12 weeks.
Is Queijo de Cabra Transmontano similar to Stichelton Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Cabra Transmontano for Stichelton Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Cabra Transmontano taste like Stichelton Cheese?
Queijo de Cabra Transmontano reads as clean taste, usually with a slight tang, while Stichelton Cheese is complex. Aromas also diverge. Queijo de Cabra Transmontano leans intense, pleasant, and Stichelton Cheese is closer to rich.
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.
What is Stichelton Cheese made of?
Stichelton Cheese is made from cow milk (unpasteurized), using traditional animal rennet. It's typically aged around 12 weeks. It originates in England, Great Britain and United Kingdom.
Which should I choose, Queijo de Cabra Transmontano or Stichelton Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery, while Stichelton Cheese is creamy.