Kefalotyri Cheese vs Requeson
Kefalotyri Cheese is a hard goat or sheep-milk cheese from Cyprus and Greece, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Kefalotyri Cheese?
Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.
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 Kefalotyri Cheese and Requeson?
- Origin: Kefalotyri Cheese (Cyprus and Greece), Requeson (Brazil and Portugal)
- Milk type: Kefalotyri Cheese (goat's or sheep's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Kefalotyri Cheese (pasteurized), Requeson (pasteurized or unpasteurized)
- Texture: Kefalotyri Cheese (hard), Requeson (fresh soft, whey)
- Rind: Kefalotyri Cheese (natural), Requeson (rindless)
- Taste: Kefalotyri Cheese (salty, sharp, spicy, strong, tangy), Requeson (salty, strong)
Side-by-Side Comparison
| Kefalotyri Cheese | Requeson | |
|---|---|---|
| Country of Origin | Cyprus And Greece | Brazil And Portugal |
| Specific Origin | Greece And Cyprus | Portugal And Brazil |
| Milk Type | Goat's or sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Texture | Hard | Fresh soft, whey |
| Rind | Natural | Rindless |
| Aging | 2 to 3 months | — |
| Taste | Salty, sharp, spicy, strong, tangy | Salty, strong |
Taste Comparison: Does Kefalotyri Cheese Taste Like Requeson?
Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Requeson brings salty, strong character. On the nose, Kefalotyri Cheese offers rich, strong, contrasted with Requeson's fresh.
Can You Substitute Kefalotyri Cheese for Requeson?
Kefalotyri 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, Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy while Requeson brings salty, strong notes.
Which Is Better, Kefalotyri 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 Kefalotyri Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Kefalotyri Cheese suits recipes that want salty, sharp, spicy, strong, tangy notes, while Requeson fits dishes calling for salty, strong.
Which is your favorite?
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Frequently Asked Questions
Is Kefalotyri Cheese the same as Requeson?
No, they're distinct cheeses. Kefalotyri Cheese originates in Cyprus and Greece, while Requeson comes from Brazil and Portugal. Kefalotyri Cheese is made from goat or sheep milk; Requeson uses cow, goat, or sheep.
Is Kefalotyri Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kefalotyri Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Kefalotyri Cheese taste like Requeson?
Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Requeson is salty, strong. Aromas also diverge. Kefalotyri Cheese leans rich, strong, and Requeson is closer to fresh.
What is Kefalotyri Cheese made of?
Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and 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, Kefalotyri Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Kefalotyri Cheese is hard, while Requeson is fresh soft, whey.