Cheese Varieties: Queijo de Azeitão
Queijo de Azeitão is produced exclusively from raw sheep’s milk. The cheese has a fat content of about 45 percent. It is always sold as a small, cylindrical wheel weighing between 100 and 250 grams.
Each cheese is aged for a minimum of 20 days. The rind is thin, smooth, and pale yellow in color. The interior paste is soft, creamy, and ivory white.
Angolan Cheeses: Test Your Knowledge
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History: Queijo de Azeitão
Queijo de Azeitão has been made in the Setúbal region for centuries. Local shepherds developed the recipe using milk from their flocks. The cheese became a vital part of the rural economy and diet.
It received its Protected Designation of Origin status in 1996. This recognition helped preserve traditional methods and ensure quality. Today, it remains a symbol of Portuguese culinary heritage.
Distinctive Features: Queijo de Azeitão
Queijo de Azeitão is known for its intense, complex aroma. The flavor is tangy, buttery, and slightly piquant. It leaves a pleasant, lingering aftertaste on the palate.
The texture is exceptionally creamy and spreadable at room temperature. The rind is edible and adds a subtle earthy note. Its small size and distinctive straw wrapping make it easily recognizable.
Facts and figures
- Angola's dairy sector contributes less than 1% to the nation's agricultural GDP.
- Traditional cheese production in Angola relies heavily on small-scale, family-run operations.
- Imported cheeses satisfy over 70% of the domestic demand in Angola's urban centers.
- The Benguela Plateau is one of the key regions for cattle rearing and dairy activities in Angola.
- Artisanal cheese varieties like Queijo de Azeitão represent a niche but growing market segment.
- Annual per capita cheese consumption in Angola is estimated at just under 0.5 kilograms.
- Investment in modern dairy processing facilities has increased by 15% in the last five years.
Production Process: Queijo de Azeitão
Production begins with raw milk from Bordaleira sheep. The milk is warmed and coagulated using cardoon thistle extract. This vegetable rennet gives the cheese its characteristic slight bitterness.
The curds are hand-ladled into molds to preserve their delicate structure. The cheeses are then lightly pressed and salted. They age on wooden shelves in cool, humid cellars for at least 20 days.
Traditions
Queijo de Azeitão is traditionally made on small family farms. The knowledge is passed down through generations. Many producers still use methods unchanged for hundreds of years.
The cheese is a staple at local festivals and religious celebrations. It is often served with fresh bread and a glass of wine. Cutting the top off and scooping out the creamy interior is a cherished way to enjoy it.
Local Wine or Beverage Pairings
Queijo de Azeitão pairs beautifully with local Moscatel de Setúbal. This sweet, fortified wine complements the cheese’s saltiness and richness. The pairing is a classic combination from the region.
A dry white wine from the Península de Setúbal also works well. It should have good acidity to cut through the creaminess. A light red wine or even a craft beer can be enjoyable alternatives.
Suitable Fruit and Vegetables
Fresh figs are an excellent accompaniment to Queijo de Azeitão. Their sweetness and texture contrast wonderfully with the cheese. Ripe pears and crisp apples also work very well.
Walnuts and almonds provide a crunchy, nutty counterpoint. A simple salad of bitter greens like arugula can balance the richness. Olives and sun-dried tomatoes add a savory, Mediterranean touch.
Suitable Meat and Fish
Thinly sliced presunto, a Portuguese dry-cured ham, is a perfect partner. Its salty, savory flavor enhances the cheese’s creaminess. Grilled chouriço sausage also makes a delicious combination.
For a seafood pairing, try lightly grilled sardines. Their oily, robust flavor stands up to the cheese. Canned tuna or anchovies can be used in canapés or stuffings.
Recipe Ideas
Pan-sear 200 grams of succulent prawns in olive oil, then deglaze the pan with a splash of dry white wine before folding in generous slices of melted Queijo de Azeitão to create a luxuriously creamy sauce. For a simple yet elegant appetizer, bake a 150-gram wheel for 15 minutes at 180°C until its center transforms into a warm, spoonable dip perfect for crusty bread. The cheese also melts beautifully over grilled piri-piri chicken, adding a tangy and creamy contrast to the smoky, spicy meat.
Create a stunning cheese board by pairing a whole Queijo de Azeitão with sweet mango chutney, a handful of toasted almonds, and crisp Portuguese-style crackers. Incorporate 100 grams of the softened cheese into mashed potatoes for an incredibly rich and flavorful side dish that complements any roasted meat. For a quick lunch, top a toasted baguette slice with sliced ham and a layer of this distinctive cheese, then broil it for two minutes until bubbly and golden.
Queijo de Azeitão and Fig Bruschetta
This simple appetizer highlights the creamy texture of Queijo de Azeitão. The sweetness of fresh figs balances the cheese’s tangy saltiness. It is an elegant starter for any gathering.
Use a crusty baguette for the best results. Toast the bread lightly to add a crunchy contrast. This dish comes together in minutes but feels special.
- 1 small Queijo de Azeitão (about 200g), softened
- 4 fresh figs, sliced
- 8 slices of baguette
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- Fresh thyme leaves for garnish
- Sea salt to taste
- Preheat the oven to 180°C. Arrange the baguette slices on a baking sheet.
- Brush the bread with olive oil and toast for 5 minutes until golden.
- Let the bread cool slightly, then spread each slice with Queijo de Azeitão.
- Top with fig slices and a drizzle of honey.
- Garnish with thyme leaves and a pinch of sea salt. Serve immediately.
Stuffed Chicken Breasts with Queijo de Azeitão and Spinach
This main course showcases the melting quality of Queijo de Azeitão. The cheese creates a rich, flavorful sauce inside the chicken. Spinach adds color and a mild earthy note.
The dish is impressive yet straightforward to prepare. It pairs well with roasted potatoes or a simple rice pilaf. Your guests will appreciate the creamy, savory filling.
- 4 boneless chicken breasts
- 150g Queijo de Azeitão, rind removed
- 100g fresh spinach, wilted and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and black pepper to taste
- Kitchen twine for securing
- Preheat the oven to 190°C. Butterfly each chicken breast by slicing horizontally.
- Season the inside with salt, pepper, and minced garlic.
- Spread a layer of spinach and chunks of Queijo de Azeitão on one half.
- Fold the chicken over and secure with kitchen twine.
- Heat olive oil in an ovenproof skillet. Sear the chicken on both sides.
- Transfer the skillet to the oven and bake for 20-25 minutes.
- Rest for 5 minutes, remove twine, and serve.
Similar Cheeses and Local Alternatives
Queijo de Serra da Estrela is another renowned Portuguese sheep’s milk cheese. It is also soft and spreadable, with a more robust flavor. Both cheeses share a protected status and traditional production methods.
For a slightly firmer alternative, try Azeitão’s cousin, Queijo de Évora. It is made in the Alentejo region and aged a bit longer. Its flavor is sharper and its texture more compact.
Outside of Portugal, a young Spanish Torta del Casar offers a similar creamy experience. It also uses vegetable rennet and has a rich, unctuous paste. French Explorateur or Brillat-Savarin can provide a comparable buttery luxury.