Emmental Cheese vs Requeson
Emmental Cheese is a hard or medium-hard cow-milk cheese from Switzerland, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Emmental Cheese?
Emmental is a yellow, medium-hard Swiss cheese from the Emme Valley, known for the natural holes that run through it. The taste is savoury but mild. It is eaten cold in chunks or slices and melted into dishes such as gratins.
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 Emmental Cheese and Requeson?
- Origin: Emmental Cheese (Switzerland), Requeson (Brazil and Portugal)
- Milk type: Emmental Cheese (cow's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Emmental Cheese (Raw), Requeson (pasteurized or unpasteurized)
- Texture: Emmental Cheese (Hard or medium-hard), Requeson (fresh soft, whey)
- Rind: Emmental Cheese (natural), Requeson (rindless)
- Taste: Emmental Cheese (Nutty, sweet), Requeson (salty, strong)
Side-by-Side Comparison
| Emmental Cheese | Requeson | |
|---|---|---|
| Country of Origin | Switzerland | Brazil And Portugal |
| Specific Origin | Emmental, Canton Of Bern | Portugal And Brazil |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Hard or medium-hard | Fresh soft, whey |
| Rind | Natural | Rindless |
| Aging | 4 months to over 1 year | — |
| Taste | Nutty, sweet | Salty, strong |
Taste Comparison: Does Emmental Cheese Taste Like Requeson?
Emmental Cheese reads as nutty, sweet, while Requeson brings salty, strong character.
Can You Substitute Emmental Cheese for Requeson?
Emmental Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect hard or medium-hard bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Emmental Cheese reads as nutty, sweet while Requeson brings salty, strong notes.
Which Is Better, Emmental Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard or medium-hard cheese, go with Emmental Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Emmental Cheese suits recipes that want nutty, sweet notes, while Requeson fits dishes calling for salty, strong.
Which is your favorite?
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Frequently Asked Questions
Is Emmental Cheese the same as Requeson?
No, they're distinct cheeses. Emmental Cheese originates in Switzerland, while Requeson comes from Brazil and Portugal. Emmental Cheese is made from cow milk; Requeson uses cow, goat, or sheep.
Is Emmental Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Emmental Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Emmental Cheese taste like Requeson?
Emmental Cheese reads as nutty, sweet, while Requeson is salty, strong.
What is Emmental Cheese made of?
Emmental Cheese is made from cow milk (raw). It's typically aged 4 months to over 1 year. It originates in Switzerland.
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, Emmental Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Emmental Cheese is hard or medium-hard, while Requeson is fresh soft, whey.