Edam Cheese vs Requeson
Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Edam Cheese?
Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.
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 Edam Cheese and Requeson?
- Origin: Edam Cheese (Netherlands), Requeson (Brazil and Portugal)
- Milk type: Edam Cheese (cow's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Edam Cheese (pasteurized), Requeson (pasteurized or unpasteurized)
- Texture: Edam Cheese (Rubber-textured to crystalline), Requeson (fresh soft, whey)
- Rind: Edam Cheese (Smooth, waxed), Requeson (rindless)
- Taste: Edam Cheese (Sweet, milky, nutty, buttery), Requeson (salty, strong)
Side-by-Side Comparison
| Edam Cheese | Requeson | |
|---|---|---|
| Country of Origin | Netherlands | Brazil And Portugal |
| Specific Origin | North Of Holland | Portugal And Brazil |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Texture | Rubber-textured to crystalline | Fresh soft, whey |
| Rind | Smooth, waxed | Rindless |
| Aging | 3 months to longer | — |
| Taste | Sweet, milky, nutty, buttery | Salty, strong |
Taste Comparison: Does Edam Cheese Taste Like Requeson?
Edam Cheese reads as sweet, milky, nutty, buttery, while Requeson brings salty, strong character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Requeson's fresh.
Can You Substitute Edam Cheese for Requeson?
Edam Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect rubber-textured to crystalline bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Requeson brings salty, strong notes.
Which Is Better, Edam Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a rubber-textured to crystalline cheese, go with Edam Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Requeson fits dishes calling for salty, strong.
Which is your favorite?
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Frequently Asked Questions
Is Edam Cheese the same as Requeson?
No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Requeson comes from Brazil and Portugal. Edam Cheese is made from cow milk; Requeson uses cow, goat, or sheep.
Is Edam Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Edam Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Edam Cheese taste like Requeson?
Edam Cheese reads as sweet, milky, nutty, buttery, while Requeson is salty, strong. Aromas also diverge. Edam Cheese leans almost no smell when young, and Requeson is closer to fresh.
What is Edam Cheese made of?
Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.
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, Edam Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Requeson is fresh soft, whey.