Anthotyro Cheese vs Requeson
Anthotyro Cheese is a hard, whey goat or sheep-milk cheese from Greece, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Anthotyro Cheese?
Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.
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 Anthotyro Cheese and Requeson?
- Origin: Anthotyro Cheese (Greece), Requeson (Brazil and Portugal)
- Milk type: Anthotyro Cheese (goat's or sheep's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Requeson (pasteurized or unpasteurized)
- Texture: Anthotyro Cheese (hard, whey), Requeson (fresh soft, whey)
- Rind: Anthotyro Cheese (natural), Requeson (rindless)
- Taste: Anthotyro Cheese (salty, tangy), Requeson (salty, strong)
Side-by-Side Comparison
| Anthotyro Cheese | Requeson | |
|---|---|---|
| Country of Origin | Greece | Brazil And Portugal |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Portugal And Brazil |
| Milk Type | Goat's or sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized where law allows | Pasteurized or unpasteurized |
| Texture | Hard, whey | Fresh soft, whey |
| Rind | Natural | Rindless |
| Taste | Salty, tangy | Salty, strong |
Taste Comparison: Does Anthotyro Cheese Taste Like Requeson?
Anthotyro Cheese reads as salty, tangy, while Requeson brings salty, strong character. On the nose, Anthotyro Cheese offers strong, contrasted with Requeson's fresh.
Can You Substitute Anthotyro Cheese for Requeson?
Anthotyro Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect hard, whey bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Requeson brings salty, strong notes.
Which Is Better, Anthotyro Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, whey cheese, go with Anthotyro Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Requeson fits dishes calling for salty, strong.
Which is your favorite?
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Frequently Asked Questions
Is Anthotyro Cheese the same as Requeson?
No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Requeson comes from Brazil and Portugal. Anthotyro Cheese is made from goat or sheep milk; Requeson uses cow, goat, or sheep.
Is Anthotyro Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Requeson?
Anthotyro Cheese reads as salty, tangy, while Requeson is salty, strong. Aromas also diverge. Anthotyro Cheese leans strong, and Requeson is closer to fresh.
What is Anthotyro Cheese made of?
Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.
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, Anthotyro Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, whey, while Requeson is fresh soft, whey.