Lor Cheese vs Requeson
Lor Cheese is a soft cheese from Iran, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
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 Lor Cheese and Requeson?
- Origin: Lor Cheese (Iran), Requeson (Brazil and Portugal)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Requeson (pasteurized or unpasteurized)
- Texture: Lor Cheese (Soft), Requeson (fresh soft, whey)
- Taste: Lor Cheese (Slightly sweet cream), Requeson (salty, strong)
Side-by-Side Comparison
| Lor Cheese | Requeson | |
|---|---|---|
| Country of Origin | Iran | Brazil And Portugal |
| Specific Origin | Azerbaijan And Kurdistan Provinces | Portugal And Brazil |
| Milk Type | Whey (from semihard cheeses like Peche) | Cow's, goat's or sheep's milk |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | Pasteurized or unpasteurized |
| Texture | Soft | Fresh soft, whey |
| Rind | — | Rindless |
| Aging | Fresh | — |
| Taste | Slightly sweet cream | Salty, strong |
Taste Comparison: Does Lor Cheese Taste Like Requeson?
Lor Cheese reads as slightly sweet cream, while Requeson brings salty, strong character. On the nose, Lor Cheese offers no particular smell, contrasted with Requeson's fresh.
Can You Substitute Lor Cheese for Requeson?
Lor Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Lor Cheese reads as slightly sweet cream while Requeson brings salty, strong notes.
Which Is Better, Lor Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Lor Cheese the same as Requeson?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Requeson comes from Brazil and Portugal.
Is Lor Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Requeson?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Requeson?
Lor Cheese reads as slightly sweet cream, while Requeson is salty, strong. Aromas also diverge. Lor Cheese leans no particular smell, and Requeson is closer to fresh.
What is Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
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, Lor Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Requeson is fresh soft, whey.