Anari Cheese vs Requeson
Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Anari Cheese?
Anari is a fresh, mild whey cheese from Cyprus, made mostly from the whey left over from halloumi or kefalotyri. Soft and chalk-white when young, it is eaten with carob syrup or honey, or salted and dried into a hard cheese for grating.
What Is Requeson?
Requeson, better known as requeijão, is a whey cheese made in Portugal and Brazil. It is close to ricotta and turns up in cheese spreads and in pastries such as queijada.
What's the Difference Between Anari Cheese and Requeson?
- Origin: Anari Cheese (Cyprus), Requeson (Brazil and Portugal)
- Milk type: Anari Cheese (goat's or sheep's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Anari Cheese (Gradually heated to 149–158°F, then to 194°F), Requeson (pasteurized or unpasteurized)
- Texture: Anari Cheese (Soft, crumbly curds), Requeson (fresh soft, whey)
- Rind: Anari Cheese (natural), Requeson (rindless)
- Taste: Anari Cheese (Very mild nutty flavor), Requeson (salty, strong)
Side-by-Side Comparison
| Anari Cheese | Requeson | |
|---|---|---|
| Country of Origin | Cyprus | Brazil And Portugal |
| Specific Origin | Cyprus | Portugal And Brazil |
| Milk Type | Goat's or sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Gradually heated to 149–158°F, then to 194°F | Pasteurized or unpasteurized |
| Texture | Soft, crumbly curds | Fresh soft, whey |
| Rind | Natural | Rindless |
| Aging | Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months) | — |
| Taste | Very mild nutty flavor | Salty, strong |
Taste Comparison: Does Anari Cheese Taste Like Requeson?
Anari Cheese reads as very mild nutty flavor, while Requeson brings salty, strong character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Requeson's fresh.
Can You Substitute Anari Cheese for Requeson?
Anari Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect soft, crumbly curds bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Requeson brings salty, strong notes.
Which Is Better, Anari Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, crumbly curds cheese, go with Anari Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Anari Cheese the same as Requeson?
No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Requeson comes from Brazil and Portugal. Anari Cheese is made from goat or sheep milk; Requeson uses cow, goat, or sheep.
Is Anari Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anari Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Anari Cheese taste like Requeson?
Anari Cheese reads as very mild nutty flavor, while Requeson is salty, strong. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Requeson is closer to fresh.
What is Anari Cheese made of?
Anari Cheese is made from goat or sheep milk (gradually heated to 149–158°f, then to 194°f). It's typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months). It originates in Cyprus.
What is Requeson made of?
Requeson is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in Brazil and Portugal.
Which should I choose, Anari Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Requeson is fresh soft, whey.