Limburger Cheese vs Requeson
Limburger Cheese is a firm to spreadable 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 Limburger Cheese?
Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops 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 Limburger Cheese and Requeson?
- Origin: Limburger Cheese (Belgium), Requeson (Brazil and Portugal)
- Milk type: Limburger Cheese (Cow’s milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Limburger Cheese (raw), Requeson (pasteurized or unpasteurized)
- Texture: Limburger Cheese (Firm to spreadable), Requeson (fresh soft, whey)
- Rind: Limburger Cheese (Sticky, orange-brown), Requeson (rindless)
- Taste: Limburger Cheese (Meaty, farmyard), Requeson (salty, strong)
Side-by-Side Comparison
| Limburger Cheese | Requeson | |
|---|---|---|
| Country of Origin | Belgium | Brazil And Portugal |
| Specific Origin | Limburg, Allgäu | Portugal And Brazil |
| Milk Type | Cow’s milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Firm to spreadable | Fresh soft, whey |
| Rind | Sticky, orange-brown | Rindless |
| Aging | 3 months | — |
| Taste | Meaty, farmyard | Salty, strong |
Taste Comparison: Does Limburger Cheese Taste Like Requeson?
Limburger Cheese reads as meaty, farmyard, while Requeson brings salty, strong character. On the nose, Limburger Cheese offers pungent, body odor-like, contrasted with Requeson's fresh.
Can You Substitute Limburger Cheese for Requeson?
Limburger Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect firm to spreadable bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Limburger Cheese reads as meaty, farmyard while Requeson brings salty, strong notes.
Which Is Better, Limburger Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm to spreadable cheese, go with Limburger Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Limburger Cheese suits recipes that want meaty, farmyard notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Limburger Cheese the same as Requeson?
No, they're distinct cheeses. Limburger Cheese originates in Belgium, while Requeson comes from Brazil and Portugal. Limburger Cheese is made from cow milk; Requeson uses cow, goat, or sheep.
Is Limburger Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Limburger Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Limburger Cheese taste like Requeson?
Limburger Cheese reads as meaty, farmyard, while Requeson is salty, strong. Aromas also diverge. Limburger Cheese leans pungent, body odor-like, and Requeson is closer to fresh.
What is Limburger Cheese made of?
Limburger Cheese is made from cow milk (raw). It's typically aged 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, Limburger Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Limburger Cheese is firm to spreadable, while Requeson is fresh soft, whey.