Graviera Cheese vs Requeson
Graviera Cheese is a hard cow or 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 Graviera Cheese?
Graviera is a hard Greek cheese made in wheels from sheep's or cow's milk, named after the gruyere it resembles. It tastes slightly sweet, sometimes with a burnt caramel note, and ranks second only to feta in Greece.
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 Graviera Cheese and Requeson?
- Origin: Graviera Cheese (Greece), Requeson (Brazil and Portugal)
- Milk type: Graviera Cheese (cow's or sheep's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Graviera Cheese (unpasteurized), Requeson (pasteurized or unpasteurized)
- Texture: Graviera Cheese (hard), Requeson (fresh soft, whey)
- Rind: Graviera Cheese (marked with a crisscross pattern from the draining cloth), Requeson (rindless)
- Taste: Graviera Cheese (nutty, sweet), Requeson (salty, strong)
Side-by-Side Comparison
| Graviera Cheese | Requeson | |
|---|---|---|
| Country of Origin | Greece | Brazil And Portugal |
| Specific Origin | Greece | Portugal And Brazil |
| Milk Type | Cow's or sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Texture | Hard | Fresh soft, whey |
| Rind | Marked with a crisscross pattern from the draining cloth | Rindless |
| Aging | At least 5 months for Crete graviera | — |
| Taste | Nutty, sweet | Salty, strong |
Taste Comparison: Does Graviera Cheese Taste Like Requeson?
Graviera Cheese reads as nutty, sweet, while Requeson brings salty, strong character.
Can You Substitute Graviera Cheese for Requeson?
Graviera Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Graviera Cheese reads as nutty, sweet while Requeson brings salty, strong notes.
Which Is Better, Graviera Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Graviera Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Graviera 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 Graviera Cheese the same as Requeson?
No, they're distinct cheeses. Graviera Cheese originates in Greece, while Requeson comes from Brazil and Portugal. Graviera Cheese is made from cow or sheep milk; Requeson uses cow, goat, or sheep.
Is Graviera Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Graviera Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Graviera Cheese taste like Requeson?
Graviera Cheese reads as nutty, sweet, while Requeson is salty, strong.
What is Graviera Cheese made of?
Graviera Cheese is made from cow or sheep milk (unpasteurized). It's typically aged at least 5 months for crete graviera. 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, Graviera Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Graviera Cheese is hard, while Requeson is fresh soft, whey.