Mimolette Cheese vs Requeson
Mimolette Cheese is a smooth, creamy body 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 Mimolette Cheese?
Mimolette is a hard, bright orange cow's milk cheese made around Lille in northern France. It is sold at several ages, from young wheels that taste like Parmesan to extra-old ones with a hazelnut flavor and a grey, mite-worked rind.
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 Mimolette Cheese and Requeson?
- Origin: Mimolette Cheese (France), Requeson (Brazil and Portugal)
- Milk type: Mimolette Cheese (Cow's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Mimolette Cheese (Pasteurized), Requeson (pasteurized or unpasteurized)
- Texture: Mimolette Cheese (Smooth, creamy body), Requeson (fresh soft, whey)
- Rind: Mimolette Cheese (Natural), Requeson (rindless)
- Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Requeson (salty, strong)
Side-by-Side Comparison
| Mimolette Cheese | Requeson | |
|---|---|---|
| Country of Origin | France | Brazil And Portugal |
| Specific Origin | Flanders Area Of Pas-De-Calais | Portugal And Brazil |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Texture | Smooth, creamy body | Fresh soft, whey |
| Rind | Natural | Rindless |
| Aging | 6 weeks to 24 months | — |
| Taste | Sweet, less acidic, fruity, nutty, caramel | Salty, strong |
Taste Comparison: Does Mimolette Cheese Taste Like Requeson?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Requeson brings salty, strong character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Requeson's fresh.
Can You Substitute Mimolette Cheese for Requeson?
Mimolette Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, creamy body bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Requeson brings salty, strong notes.
Which Is Better, Mimolette Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, creamy body cheese, go with Mimolette Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Mimolette Cheese the same as Requeson?
No, they're distinct cheeses. Mimolette Cheese originates in France, while Requeson comes from Brazil and Portugal. Mimolette Cheese is made from cow milk; Requeson uses cow, goat, or sheep.
Is Mimolette Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mimolette Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Mimolette Cheese taste like Requeson?
Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Requeson is salty, strong. Aromas also diverge. Mimolette Cheese leans butterscotch, and Requeson is closer to fresh.
What is Mimolette Cheese made of?
Mimolette Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks to 24 months. 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, Mimolette Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Requeson is fresh soft, whey.