Feta Cheese vs Requeson
Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Feta Cheese?
Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.
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 Feta Cheese and Requeson?
- Origin: Feta Cheese (Greece), Requeson (Brazil and Portugal)
- Milk type: Feta Cheese (goat's and sheep's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Feta Cheese (Pasteurized, sometimes raw), Requeson (pasteurized or unpasteurized)
- Texture: Feta Cheese (Soft, white, aged in brine), Requeson (fresh soft, whey)
- Rind: Feta Cheese (None), Requeson (rindless)
- Taste: Feta Cheese (Sharp to mild), Requeson (salty, strong)
Side-by-Side Comparison
| Feta Cheese | Requeson | |
|---|---|---|
| Country of Origin | Greece | Brazil And Portugal |
| Specific Origin | Mainland Greece And Lesbos Prefecture | Portugal And Brazil |
| Milk Type | Goat's and sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized, sometimes raw | Pasteurized or unpasteurized |
| Texture | Soft, white, aged in brine | Fresh soft, whey |
| Rind | None | Rindless |
| Aging | 2 months to longer | — |
| Taste | Sharp to mild | Salty, strong |
Taste Comparison: Does Feta Cheese Taste Like Requeson?
Feta Cheese reads as sharp to mild, while Requeson brings salty, strong character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Requeson's fresh.
Can You Substitute Feta Cheese for Requeson?
Feta Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Feta Cheese reads as sharp to mild while Requeson brings salty, strong notes.
Which Is Better, Feta Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Feta Cheese the same as Requeson?
No, they're distinct cheeses. Feta Cheese originates in Greece, while Requeson comes from Brazil and Portugal. Feta Cheese is made from goat and sheep milk; Requeson uses cow, goat, or sheep.
Is Feta Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Feta Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Feta Cheese taste like Requeson?
Feta Cheese reads as sharp to mild, while Requeson is salty, strong. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Requeson is closer to fresh.
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.
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, Feta Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Requeson is fresh soft, whey.