Blue Cheese vs Requeson
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-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 Blue Cheese?
Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.
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 Blue Cheese and Requeson?
- Origin: Blue Cheese (France), Requeson (Brazil and Portugal)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Requeson (pasteurized or unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Requeson (fresh soft, whey)
- Rind: Blue Cheese (Natural), Requeson (rindless)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Requeson (salty, strong)
Side-by-Side Comparison
| Blue Cheese | Requeson | |
|---|---|---|
| Country of Origin | France | Brazil And Portugal |
| Specific Origin | — | Portugal And Brazil |
| Milk Type | Cow, Sheep, Goat | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized or unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Fresh soft, whey |
| Rind | Natural | Rindless |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Salty, strong |
Taste Comparison: Does Blue Cheese Taste Like Requeson?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Requeson brings salty, strong character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Requeson's fresh.
Can You Substitute Blue Cheese for Requeson?
In most recipes, Blue Cheese and Requeson can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Requeson brings salty, strong notes.
Which Is Better, Blue Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Requeson fits dishes calling for salty, strong.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Requeson?
No, they're distinct cheeses. Blue Cheese originates in France, while Requeson comes from Brazil and Portugal.
Is Blue Cheese similar to Requeson?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Blue Cheese for Requeson?
You can, but expect a shift in bite and mouthfeel.
Does Blue Cheese taste like Requeson?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Requeson is salty, strong. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Requeson is closer to fresh.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 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, Blue Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Requeson is fresh soft, whey.