Queijo de Azeitão vs Requeson

Q: Is Queijo de Azeitão the same as Requeson?

No. Queijo de Azeitão and Requeson are distinct cheeses from Portugal and Brazil and Portugal respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Queijo de Azeitão for Requeson?

In most recipes you can swap Queijo de Azeitão for Requeson, though the result will shift in richness and milk character.

Q: Which should I choose, Queijo de Azeitão or Requeson?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.

What Is Queijo de Azeitão?

Queijo de Azeitão is a Portuguese cheese from the town of Azeitão, produced in Setúbal, Palmela and Sesimbra. It holds EU PDO status and was named one of the 50 best gastronomic products in the world at the 2014 Great Taste Awards.

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 Queijo de Azeitão and Requeson?

Origin: Queijo de Azeitão (Portugal), Requeson (Brazil and Portugal)
Milk type: Queijo de Azeitão (Sheep), Requeson (cow's, goat's or sheep's milk)
Milk treatment: Queijo de Azeitão (Raw), Requeson (pasteurized or unpasteurized)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Requeson (fresh soft, whey)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Requeson (rindless)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Requeson (salty, strong)

Side-by-Side Comparison

	Queijo de Azeitão	Requeson
Country of Origin	Portugal	Brazil And Portugal
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Portugal And Brazil
Milk Type	Sheep	Cow's, goat's or sheep's milk
Milk Treatment	Raw	Pasteurized or unpasteurized
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Fresh soft, whey
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Rindless
Aging	Minimum curing time is 16 days	—
Taste	Slightly piquant, a mix of sharp and salty	Salty, strong

Taste Comparison: Does Queijo de Azeitão Taste Like Requeson?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Requeson brings salty, strong character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Requeson's fresh.

Can You Substitute Queijo de Azeitão for Requeson?

Queijo de Azeitão can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Requeson brings salty, strong notes.

Which Is Better, Queijo de Azeitão or Requeson?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes cheese, go with Queijo de Azeitão. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Requeson fits dishes calling for salty, strong.

Which is your favorite?

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Frequently Asked Questions

Is Queijo de Azeitão the same as Requeson?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Requeson comes from Brazil and Portugal. Queijo de Azeitão is made from sheep milk; Requeson uses cow, goat, or sheep.

Is Queijo de Azeitão similar to Requeson?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Queijo de Azeitão for Requeson?

You can, but expect a shift in richness and milk character.

Does Queijo de Azeitão taste like Requeson?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Requeson is salty, strong. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Requeson is closer to fresh.

What is Queijo de Azeitão made of?

Queijo de Azeitão is made from sheep milk (raw), using cardoon (cynara cardunculus l.) preparation rennet. It's typically aged minimum curing time is 16 days. It originates in Portugal.

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, Queijo de Azeitão or Requeson?

It depends on the dish. The texture difference is the biggest practical tell. Queijo de Azeitão is semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes, while Requeson is fresh soft, whey.