Pule Cheese vs Requeson

Q: Is Pule Cheese the same as Requeson?

No. Pule Cheese and Requeson are distinct cheeses from Serbia and Brazil and Portugal respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Pule Cheese for Requeson?

In most recipes you can swap Pule Cheese for Requeson, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Pule Cheese or Requeson?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Pule Cheese is a artisan cheese from Serbia, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.

What Is Pule Cheese?

Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.

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 Pule Cheese and Requeson?

Origin: Pule Cheese (Serbia), Requeson (Brazil and Portugal)
Milk type: Pule Cheese (donkey's milk), Requeson (cow's, goat's or sheep's milk)
Texture: Pule Cheese (artisan), Requeson (fresh soft, whey)
Taste: Pule Cheese (nutty and earthy), Requeson (salty, strong)

Side-by-Side Comparison

	Pule Cheese	Requeson
Country of Origin	Serbia	Brazil And Portugal
Specific Origin	Zasavica	Portugal And Brazil
Milk Type	Donkey's milk	Cow's, goat's or sheep's milk
Milk Treatment	—	Pasteurized or unpasteurized
Texture	Artisan	Fresh soft, whey
Rind	—	Rindless
Taste	Nutty and earthy	Salty, strong

Taste Comparison: Does Pule Cheese Taste Like Requeson?

Pule Cheese reads as nutty and earthy, while Requeson brings salty, strong character.

Can You Substitute Pule Cheese for Requeson?

Pule Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect artisan bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Pule Cheese reads as nutty and earthy while Requeson brings salty, strong notes.

Which Is Better, Pule Cheese or Requeson?

There's no single winner. It depends on your recipe and the profile you want. If you want a artisan cheese, go with Pule Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Pule Cheese suits recipes that want nutty and earthy notes, while Requeson fits dishes calling for salty, strong.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Pule Cheese the same as Requeson?

No, they're distinct cheeses. Pule Cheese originates in Serbia, while Requeson comes from Brazil and Portugal.

Is Pule Cheese similar to Requeson?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Pule Cheese for Requeson?

You can, but expect a shift in bite and mouthfeel.

Does Pule Cheese taste like Requeson?

Pule Cheese reads as nutty and earthy, while Requeson is salty, strong.

What is Pule Cheese made of?

Pule Cheese is made from milk. It originates in Serbia.

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, Pule Cheese or Requeson?

It depends on the dish. The texture difference is the biggest practical tell. Pule Cheese is artisan, while Requeson is fresh soft, whey.