Herve Cheese vs Requeson
Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Herve Cheese?
Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.
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 Herve Cheese and Requeson?
- Origin: Herve Cheese (Belgium), Requeson (Brazil and Portugal)
- Milk type: Herve Cheese (cow's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Herve Cheese (raw), Requeson (pasteurized or unpasteurized)
- Texture: Herve Cheese (soft, artisan), Requeson (fresh soft, whey)
- Rind: Herve Cheese (washed), Requeson (rindless)
- Taste: Herve Cheese (smooth, spicy), Requeson (salty, strong)
Side-by-Side Comparison
| Herve Cheese | Requeson | |
|---|---|---|
| Country of Origin | Belgium | Brazil And Portugal |
| Specific Origin | Herve, Province Of Liège, Belgium | Portugal And Brazil |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Soft, artisan | Fresh soft, whey |
| Rind | Washed | Rindless |
| Aging | About 3 months | — |
| Taste | Smooth, spicy | Salty, strong |
Taste Comparison: Does Herve Cheese Taste Like Requeson?
Herve Cheese reads as smooth, spicy, while Requeson brings salty, strong character. On the nose, Herve Cheese offers pungent, strong, contrasted with Requeson's fresh.
Can You Substitute Herve Cheese for Requeson?
Herve Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Herve Cheese reads as smooth, spicy while Requeson brings salty, strong notes.
Which Is Better, Herve Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Herve Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Requeson fits dishes calling for salty, strong.
Which is your favorite?
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Frequently Asked Questions
Is Herve Cheese the same as Requeson?
No, they're distinct cheeses. Herve Cheese originates in Belgium, while Requeson comes from Brazil and Portugal. Herve Cheese is made from cow milk; Requeson uses cow, goat, or sheep.
Is Herve Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Herve Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Herve Cheese taste like Requeson?
Herve Cheese reads as smooth, spicy, while Requeson is salty, strong. Aromas also diverge. Herve Cheese leans pungent, strong, and Requeson is closer to fresh.
What is Herve Cheese made of?
Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.
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, Herve Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Requeson is fresh soft, whey.