Maroilles Cheese vs Requeson
Maroilles Cheese is a semisoft cow-milk cheese from France, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Maroilles Cheese?
Maroilles is a cow's milk cheese from northern France, sold in rectangular blocks with a moist orange-red washed rind. It is known for its strong smell and takes its name from the village of Maroilles, where it has been made since the 10th century.
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 Maroilles Cheese and Requeson?
- Origin: Maroilles Cheese (France), Requeson (Brazil and Portugal)
- Milk type: Maroilles Cheese (cow's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Maroilles Cheese (pasteurized and unpasteurized), Requeson (pasteurized or unpasteurized)
- Texture: Maroilles Cheese (Semisoft), Requeson (fresh soft, whey)
- Rind: Maroilles Cheese (Reddish-orange color), Requeson (rindless)
- Taste: Maroilles Cheese (Creamy taste, powerful aroma), Requeson (salty, strong)
Side-by-Side Comparison
| Maroilles Cheese | Requeson | |
|---|---|---|
| Country of Origin | France | Brazil And Portugal |
| Specific Origin | Nord And Aisne | Portugal And Brazil |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized and unpasteurized | Pasteurized or unpasteurized |
| Texture | Semisoft | Fresh soft, whey |
| Rind | Reddish-orange color | Rindless |
| Aging | 5 weeks for 25-oz size | — |
| Taste | Creamy taste, powerful aroma | Salty, strong |
Taste Comparison: Does Maroilles Cheese Taste Like Requeson?
Maroilles Cheese reads as creamy taste, powerful aroma, while Requeson brings salty, strong character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Requeson's fresh.
Can You Substitute Maroilles Cheese for Requeson?
Maroilles Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Requeson brings salty, strong notes.
Which Is Better, Maroilles Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Maroilles Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Maroilles Cheese the same as Requeson?
No, they're distinct cheeses. Maroilles Cheese originates in France, while Requeson comes from Brazil and Portugal. Maroilles Cheese is made from cow milk; Requeson uses cow, goat, or sheep.
Is Maroilles Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Maroilles Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Maroilles Cheese taste like Requeson?
Maroilles Cheese reads as creamy taste, powerful aroma, while Requeson is salty, strong. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Requeson is closer to fresh.
What is Maroilles Cheese made of?
Maroilles Cheese is made from cow milk (pasteurized and unpasteurized), using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.
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, Maroilles Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Requeson is fresh soft, whey.