Fontina Cheese vs Requeson

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Requeson is fresh and made from cow, goat, or sheep milk, originating in Brazil and Portugal.

What Is Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

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 Fontina Cheese and Requeson?

• Origin: Fontina Cheese (Italy), Requeson (Brazil and Portugal)
• Milk type: Fontina Cheese (Cow's milk), Requeson (Cow's, goat's or sheep's milk)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Requeson (pasteurized or unpasteurized)
• Texture: Fontina Cheese (Semi-soft), Requeson (Fresh)
• Rind: Fontina Cheese (Natural, Often Washed), Requeson (rindless)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Requeson (salty, strong)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Requeson?

Fontina Cheese reads as mild, buttery, nutty, while Requeson brings salty, strong character. On the nose, Fontina Cheese offers mild to pungent (earthier in aged versions), contrasted with Requeson's fresh.

Can You Substitute Fontina Cheese for Requeson?

Fontina Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for fresh. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Requeson brings salty, strong notes.

Which Is Better, Fontina Cheese or Requeson?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Fontina Cheese. For a fresh profile, Requeson is the better fit. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Requeson fits dishes calling for salty, strong.

Frequently Asked Questions

Is Fontina Cheese the same as Requeson?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Requeson comes from Brazil and Portugal. Fontina Cheese is made from cow milk; Requeson uses cow, goat, or sheep.

Is Fontina Cheese similar to Requeson?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Fontina Cheese for Requeson?

You can, but expect a shift in richness and milk character.

Does Fontina Cheese taste like Requeson?

Fontina Cheese reads as mild, buttery, nutty, while Requeson is salty, strong. Aromas also diverge. Fontina Cheese leans mild to pungent (earthier in aged versions), and Requeson is closer to fresh.

What is Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

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, Fontina Cheese or Requeson?

It depends on the dish. The texture difference is the biggest practical tell. Fontina Cheese is semi-soft, while Requeson is fresh.