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 brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.

What Is Requeson?

Requeson is a fresh soft cheese commonly found in Brazil and Portugal, also known as Requeijao or Requeijão. Made from cow's, goat's, or sheep's milk, it can be prepared using either pasteurized or unpasteurized milk. This cheese has a whey-based texture, making it creamy and spreadable. It is known for its white color and does not have a rind. Requeson is characterized by its salty and strong flavor, which is balanced by a fresh aroma. Due to its soft texture, it is often used as a filling for pastries or as a spread on bread.

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

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 nutty, strong, 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.

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 nutty, strong, and Requeson is closer to fresh.

What is Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw). 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.