Camembert Cheese vs Requeson

Q: Is Camembert Cheese the same as Requeson?

No. Camembert Cheese and Requeson are distinct cheeses from France 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 Camembert Cheese for Requeson?

In most recipes you can swap Camembert Cheese for Requeson, though the result will shift in richness and milk character.

Q: Which should I choose, Camembert 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.

Camembert Cheese is a soft, artisan 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 Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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 Camembert Cheese and Requeson?

Origin: Camembert Cheese (France), Requeson (Brazil and Portugal)
Milk type: Camembert Cheese (cow's milk), Requeson (cow's, goat's or sheep's milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Requeson (pasteurized or unpasteurized)
Texture: Camembert Cheese (soft, artisan), Requeson (fresh soft, whey)
Rind: Camembert Cheese (Bloomy), Requeson (rindless)
Taste: Camembert Cheese (slightly sour, stronger than brie), Requeson (salty, strong)

Side-by-Side Comparison

	Camembert Cheese	Requeson
Country of Origin	France	Brazil And Portugal
Specific Origin	Camembert, Normandy, Northwest France	Portugal And Brazil
Milk Type	Cow's milk	Cow's, goat's or sheep's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Pasteurized or unpasteurized
Texture	Soft, artisan	Fresh soft, whey
Rind	Bloomy	Rindless
Aging	Minimum 3 weeks	—
Taste	Slightly sour, stronger than brie	Salty, strong

Taste Comparison: Does Camembert Cheese Taste Like Requeson?

Camembert Cheese reads as slightly sour, stronger than brie, while Requeson brings salty, strong character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Requeson's fresh.

Can You Substitute Camembert Cheese for Requeson?

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

Which Is Better, Camembert Cheese or Requeson?

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

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Camembert Cheese the same as Requeson?

No, they're distinct cheeses. Camembert Cheese originates in France, while Requeson comes from Brazil and Portugal. Camembert Cheese is made from cow milk; Requeson uses cow, goat, or sheep.

Is Camembert Cheese similar to Requeson?

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

Can I substitute Camembert Cheese for Requeson?

You can, but expect a shift in richness and milk character.

Does Camembert Cheese taste like Requeson?

Camembert Cheese reads as slightly sour, stronger than brie, while Requeson is salty, strong. Aromas also diverge. Camembert Cheese leans buttery, rich, and Requeson is closer to fresh.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. 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, Camembert Cheese or Requeson?

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