Queijo do Pico vs Swaledale Ewes' Cheese
Queijo do Pico is a soft cow-milk cheese from Portugal, while Swaledale Ewes' Cheese is hard, firm, crumbly and made from sheep milk.
What Is Queijo do Pico?
Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.
What Is Swaledale Ewes' Cheese?
Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold or sealed with black wax. Made entirely by hand, the traditional production process includes pressing, brining for 24 hours, and a maturation period of 3 to 4 weeks. The cheese has been produced in the region for centuries using a closely guarded recipe passed down through generations. The distinct flavor is influenced by the local pastures, which provide a unique mix of herbs and grasses for the sheep.
What's the Difference Between Queijo do Pico and Swaledale Ewes' Cheese?
- Milk type: Queijo do Pico (cow's milk), Swaledale Ewes' Cheese (Sheep)
- Texture: Queijo do Pico (soft), Swaledale Ewes' Cheese (Hard, firm, crumbly)
- Rind: Queijo do Pico (natural), Swaledale Ewes' Cheese (Greenish-blue-grey mold or black wax coating)
- Aging: Queijo do Pico (20 to 30 days), Swaledale Ewes' Cheese (3 to 4 weeks)
Side-by-Side Comparison
| Queijo do Pico | Swaledale Ewes' Cheese | |
|---|---|---|
| Country of Origin | Portugal | — |
| Specific Origin | Azores | Swaledale, North Yorkshire |
| Milk Type | Cow's milk | Sheep |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft | Hard, firm, crumbly |
| Rind | Natural | Greenish-blue-grey mold or black wax coating |
| Aging | 20 to 30 days | 3 to 4 weeks |
| Taste | Creamy, salty | — |
Taste Comparison: Does Queijo do Pico Taste Like Swaledale Ewes' Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Queijo do Pico at 20 to 30 days develops a different profile than Swaledale Ewes' Cheese at 3 to 4 weeks.
Can You Substitute Queijo do Pico for Swaledale Ewes' Cheese?
Queijo do Pico can stand in for Swaledale Ewes' Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard, firm, crumbly.
Which Is Better, Queijo do Pico or Swaledale Ewes' Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Queijo do Pico. For a hard, firm, crumbly profile, Swaledale Ewes' Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Queijo do Pico the same as Swaledale Ewes' Cheese?
No, they're distinct cheeses. Queijo do Pico is made from cow milk; Swaledale Ewes' Cheese uses sheep. Aging also differs: Queijo do Pico is typically aged 20 to 30 days, Swaledale Ewes' Cheese 3 to 4 weeks.
Is Queijo do Pico similar to Swaledale Ewes' Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo do Pico for Swaledale Ewes' Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo do Pico taste like Swaledale Ewes' Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Queijo do Pico made of?
Queijo do Pico is made from cow milk (unpasteurized). It's typically aged 20 to 30 days. It originates in Portugal.
What is Swaledale Ewes' Cheese made of?
Swaledale Ewes' Cheese is made from sheep milk. It's typically aged 3 to 4 weeks.
Which should I choose, Queijo do Pico or Swaledale Ewes' Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queijo do Pico is soft, while Swaledale Ewes' Cheese is hard, firm, crumbly.