Cabrales Cheese vs Requeson
Cabrales Cheese
Requeson
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
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What Is Cabrales Cheese?
Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.
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 Cabrales Cheese and Requeson?
- Origin: Cabrales Cheese (Spain), Requeson (Brazil and Portugal)
- Milk type: Cabrales Cheese (cow's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Cabrales Cheese (unpasteurized), Requeson (pasteurized or unpasteurized)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Requeson (fresh soft, whey)
- Rind: Cabrales Cheese (Natural), Requeson (rindless)
- Taste: Cabrales Cheese (Intense, piquant), Requeson (salty, strong)
Side-by-Side Comparison
| Cabrales Cheese | Requeson | |
|---|---|---|
| Country of Origin | Spain | Brazil And Portugal |
| Specific Origin | Asturias | Portugal And Brazil |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Texture | Unctuous, compact, no eyes | Fresh soft, whey |
| Rind | Natural | Rindless |
| Aging | 2 to 3 months | — |
| Taste | Intense, piquant | Salty, strong |
Taste Comparison: Does Cabrales Cheese Taste Like Requeson?
Cabrales Cheese reads as intense, piquant, while Requeson brings salty, strong character. On the nose, Cabrales Cheese offers strong, contrasted with Requeson's fresh.
Can You Substitute Cabrales Cheese for Requeson?
Cabrales Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous, compact, no eyes bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Cabrales Cheese reads as intense, piquant while Requeson brings salty, strong notes.
Which Is Better, Cabrales Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a unctuous, compact, no eyes cheese, go with Cabrales Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Cabrales Cheese the same as Requeson?
No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Requeson comes from Brazil and Portugal. Cabrales Cheese is made from cow milk; Requeson uses cow, goat, or sheep.
Is Cabrales Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Requeson?
Cabrales Cheese reads as intense, piquant, while Requeson is salty, strong. Aromas also diverge. Cabrales Cheese leans strong, and Requeson is closer to fresh.
What is Cabrales Cheese made of?
Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.
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, Cabrales Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Requeson is fresh soft, whey.