Bitto Cheese vs Requeson
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
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 Bitto Cheese and Requeson?
- Origin: Bitto Cheese (Italy), Requeson (Brazil and Portugal)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Bitto Cheese (Raw), Requeson (pasteurized or unpasteurized)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Requeson (fresh soft, whey)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Requeson (rindless)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Requeson (salty, strong)
Side-by-Side Comparison
| Bitto Cheese | Requeson | |
|---|---|---|
| Country of Origin | Italy | Brazil And Portugal |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Portugal And Brazil |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Fresh soft, whey |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Rindless |
| Aging | Minimum of 70 days | — |
| Taste | Mild and sweet when young, stronger and spicier with age | Salty, strong |
Taste Comparison: Does Bitto Cheese Taste Like Requeson?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Requeson brings salty, strong character.
Can You Substitute Bitto Cheese for Requeson?
Bitto Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Requeson brings salty, strong notes.
Which Is Better, Bitto Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Bitto Cheese the same as Requeson?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Requeson comes from Brazil and Portugal. Bitto Cheese is made from cow and goat milk; Requeson uses cow, goat, or sheep.
Is Bitto Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Requeson?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Requeson is salty, strong.
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
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, Bitto Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Requeson is fresh soft, whey.