Mont d'Or Cheese vs Requeson
Mont d'Or Cheese is a soft 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 Mont d'Or Cheese?
Mont d'Or is a seasonal soft cow's milk cheese from the Jura region of France and Switzerland, wrapped in a band of spruce that gives it its flavor. It sells from September 10 to May 10 and is usually warmed in its spruce box and eaten like fondue.
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 Mont d'Or Cheese and Requeson?
- Origin: Mont d'Or Cheese (France), Requeson (Brazil and Portugal)
- Milk type: Mont d'Or Cheese (Cow's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Mont d'Or Cheese (Raw), Requeson (pasteurized or unpasteurized)
- Texture: Mont d'Or Cheese (Soft), Requeson (fresh soft, whey)
- Rind: Mont d'Or Cheese (Washed rind), Requeson (rindless)
- Taste: Mont d'Or Cheese (Resinous, mild to pungent), Requeson (salty, strong)
Side-by-Side Comparison
| Mont d'Or Cheese | Requeson | |
|---|---|---|
| Country of Origin | France | Brazil And Portugal |
| Specific Origin | Jura Mountains, Doubs | Portugal And Brazil |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Soft | Fresh soft, whey |
| Rind | Washed rind | Rindless |
| Aging | 21 to 60 days | — |
| Taste | Resinous, mild to pungent | Salty, strong |
Taste Comparison: Does Mont d'Or Cheese Taste Like Requeson?
Mont d'Or Cheese reads as resinous, mild to pungent, while Requeson brings salty, strong character.
Can You Substitute Mont d'Or Cheese for Requeson?
Mont d'Or 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, Mont d'Or Cheese reads as resinous, mild to pungent while Requeson brings salty, strong notes.
Which Is Better, Mont d'Or 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 Mont d'Or Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Requeson fits dishes calling for salty, strong.
Which is your favorite?
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Frequently Asked Questions
Is Mont d'Or Cheese the same as Requeson?
No, they're distinct cheeses. Mont d'Or Cheese originates in France, while Requeson comes from Brazil and Portugal. Mont d'Or Cheese is made from cow milk; Requeson uses cow, goat, or sheep.
Is Mont d'Or Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mont d'Or Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Mont d'Or Cheese taste like Requeson?
Mont d'Or Cheese reads as resinous, mild to pungent, while Requeson is salty, strong.
What is Mont d'Or Cheese made of?
Mont d'Or Cheese is made from cow milk (raw), using animal rennet. It's typically aged 21 to 60 days. 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, Mont d'Or Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Requeson is fresh soft, whey.