Queijo de Azeitão vs Queijo do Pico
Queijo de Azeitão
Facts
- Milk
- Sheep
- Texture
- Soft
- Rind
- Natural rind
- Country
- Portugal
- Place
- Azeitão, Setúbal
Queijo de Azeitão is a small sheep's milk cheese from Azeitão, in Setúbal, Portugal. It is made from raw milk and set with a coagulant from cardoon thistle, not with animal rennet. The wheels are short and flat, with a thin yellow rind and a pale, buttery paste. When ripe, the center can turn soft enough to spoon. The flavor is salty, tangy, and lightly sharp, with a clean sheep aroma.
Queijo do Pico
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Pressed
- Rind
- Natural rind
- Country
- Portugal
- Place
- Azores
Queijo do Pico is a soft cured cheese from the island of Pico in the Azores, Portugal. It is made from raw cow's milk, animal rennet, and salt. The wheels are low and round, with a yellow rind and a pale, pasty interior that can show small eyes. The smell is strong and pleasant, and the taste is salty and rich. Island households kept the method for generations before the cheese became a named product of the Azores.