Queso de Murcia vs Requeson
Queso de Murcia is a soft and elastic (fresh) / firm and compact (cured) goat-milk cheese from Spain, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
What Is Queso de Murcia?
Queso de Murcia is a fatty goat's milk cheese from south-east Spain with Protected Designation of Origin status, made only from Murcian goats in registered herds. It is sold fresh and very white, or cured for at least sixty days until firm.
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 Queso de Murcia and Requeson?
- Origin: Queso de Murcia (Spain), Requeson (Brazil and Portugal)
- Milk type: Queso de Murcia (Goat’s milk), Requeson (cow's, goat's or sheep's milk)
- Texture: Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured)), Requeson (fresh soft, whey)
- Rind: Queso de Murcia (None (fresh) / Hard, smooth (cured)), Requeson (rindless)
- Taste: Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured)), Requeson (salty, strong)
Side-by-Side Comparison
| Queso de Murcia | Requeson | |
|---|---|---|
| Country of Origin | Spain | Brazil And Portugal |
| Specific Origin | Murcia Region | Portugal And Brazil |
| Milk Type | Goat’s milk | Cow's, goat's or sheep's milk |
| Milk Treatment | — | Pasteurized or unpasteurized |
| Texture | Soft and elastic (fresh) / Firm and compact (cured) | Fresh soft, whey |
| Rind | None (fresh) / Hard, smooth (cured) | Rindless |
| Aging | Not aged (fresh) / Minimum 60-120 days (cured) | — |
| Taste | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) | Salty, strong |
Taste Comparison: Does Queso de Murcia Taste Like Requeson?
Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Requeson brings salty, strong character. On the nose, Queso de Murcia offers low intensity (fresh) / medium to high intensity with lactic and animal notes (cured), contrasted with Requeson's fresh.
Can You Substitute Queso de Murcia for Requeson?
Queso de Murcia can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect soft and elastic (fresh) / firm and compact (cured) bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) while Requeson brings salty, strong notes.
Which Is Better, Queso de Murcia or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and elastic (fresh) / firm and compact (cured) cheese, go with Queso de Murcia. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Queso de Murcia suits recipes that want mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Queso de Murcia the same as Requeson?
No, they're distinct cheeses. Queso de Murcia originates in Spain, while Requeson comes from Brazil and Portugal. Queso de Murcia is made from goat milk; Requeson uses cow, goat, or sheep.
Is Queso de Murcia similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queso de Murcia for Requeson?
You can, but expect a shift in richness and milk character.
Does Queso de Murcia taste like Requeson?
Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Requeson is salty, strong. Aromas also diverge. Queso de Murcia leans low intensity (fresh) / medium to high intensity with lactic and animal notes (cured), and Requeson is closer to fresh.
What is Queso de Murcia made of?
Queso de Murcia is made from goat milk, using animal rennet. It's typically aged not aged (fresh) / minimum 60-120 days (cured). It originates in Spain.
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, Queso de Murcia or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Queso de Murcia is soft and elastic (fresh) / firm and compact (cured), while Requeson is fresh soft, whey.