Reblochon Cheese vs Requeson
Reblochon Cheese is a ivory-colored, creamy and supple 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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
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 Reblochon Cheese and Requeson?
- Origin: Reblochon Cheese (France), Requeson (Brazil and Portugal)
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Reblochon Cheese (Raw), Requeson (pasteurized or unpasteurized)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Requeson (fresh soft, whey)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Requeson (rindless)
- Taste: Reblochon Cheese (creamy, nutty), Requeson (salty, strong)
Side-by-Side Comparison
| Reblochon Cheese | Requeson | |
|---|---|---|
| Country of Origin | France | Brazil And Portugal |
| Specific Origin | Haute-Savoie And Savoie | Portugal And Brazil |
| Milk Type | Raw whole cow’s milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Ivory-colored, creamy and supple | Fresh soft, whey |
| Rind | Yellow-orange covered with a thin white mold | Rindless |
| Aging | 3 to 4 months | — |
| Taste | Creamy, nutty | Salty, strong |
Taste Comparison: Does Reblochon Cheese Taste Like Requeson?
Reblochon Cheese reads as creamy, nutty, while Requeson brings salty, strong character.
Can You Substitute Reblochon Cheese for Requeson?
Reblochon Cheese can stand in for Requeson in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Requeson brings salty, strong notes.
Which Is Better, Reblochon Cheese or Requeson?
There's no single winner. It depends on your recipe and the profile you want. If you want a ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Requeson fits dishes calling for salty, strong.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Reblochon Cheese the same as Requeson?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Requeson comes from Brazil and Portugal. Reblochon Cheese is made from cow milk; Requeson uses cow, goat, or sheep.
Is Reblochon Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Requeson?
Reblochon Cheese reads as creamy, nutty, while Requeson is salty, strong.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 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, Reblochon Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Requeson is fresh soft, whey.