Beaufort Cheese vs Requeson
Beaufort Cheese is a hard cow-milk cheese from France, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Beaufort Cheese?
Beaufort is a firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a standard choice for fondue.
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 Beaufort Cheese and Requeson?
- Origin: Beaufort Cheese (France), Requeson (Brazil and Portugal)
- Milk type: Beaufort Cheese (cow's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Beaufort Cheese (Raw), Requeson (pasteurized or unpasteurized)
- Texture: Beaufort Cheese (Hard), Requeson (fresh soft, whey)
- Rind: Beaufort Cheese (Even yellow color), Requeson (rindless)
- Taste: Beaufort Cheese (strong), Requeson (salty, strong)
Side-by-Side Comparison
| Beaufort Cheese | Requeson | |
|---|---|---|
| Country of Origin | France | Brazil And Portugal |
| Specific Origin | Beaufortin Valley, Savoie Region | Portugal And Brazil |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Hard | Fresh soft, whey |
| Rind | Even yellow color | Rindless |
| Aging | 5 to 12+ months | — |
| Taste | Strong | Salty, strong |
Taste Comparison: Does Beaufort Cheese Taste Like Requeson?
Beaufort Cheese reads as strong, while Requeson brings salty, strong character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Requeson's fresh.
Can You Substitute Beaufort Cheese for Requeson?
Beaufort Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Beaufort Cheese reads as strong while Requeson brings salty, strong notes.
Which Is Better, Beaufort Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Beaufort Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Requeson fits dishes calling for salty, strong.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Beaufort Cheese the same as Requeson?
No, they're distinct cheeses. Beaufort Cheese originates in France, while Requeson comes from Brazil and Portugal. Beaufort Cheese is made from cow milk; Requeson uses cow, goat, or sheep.
Is Beaufort Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Beaufort Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Beaufort Cheese taste like Requeson?
Beaufort Cheese reads as strong, while Requeson is salty, strong. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Requeson is closer to fresh.
What is Beaufort Cheese made of?
Beaufort Cheese is made from cow milk (raw), using dried calves’ abomasum in recuite rennet. It's typically aged 5 to 12+ months. It originates in France.
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, Beaufort Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Requeson is fresh soft, whey.