Requeson vs Rocamadour Cheese
Requeson
Rocamadour Cheese
Requeson is a fresh soft, whey cow, goat, or sheep-milk cheese from Brazil and Portugal, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat milk, originating in France.
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 Is Rocamadour Cheese?
Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.
What's the Difference Between Requeson and Rocamadour Cheese?
- Origin: Requeson (Brazil and Portugal), Rocamadour Cheese (France)
- Milk type: Requeson (cow's, goat's or sheep's milk), Rocamadour Cheese (goat's milk)
- Milk treatment: Requeson (pasteurized or unpasteurized), Rocamadour Cheese (unpasteurized)
- Texture: Requeson (fresh soft, whey), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Requeson (rindless), Rocamadour Cheese (White, soft (early); (matured))
- Taste: Requeson (salty, strong), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Requeson | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Brazil And Portugal | France |
| Specific Origin | Portugal And Brazil | Communes Of The Causses Du Quercy |
| Milk Type | Cow's, goat's or sheep's milk | Goat's milk |
| Milk Treatment | Pasteurized or unpasteurized | Unpasteurized |
| Texture | Fresh soft, whey | Soft and creamy; becomes drier (matured) |
| Rind | Rindless | White, soft (early); (matured) |
| Aging | — | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Salty, strong | Mild; becomes stronger |
Taste Comparison: Does Requeson Taste Like Rocamadour Cheese?
Requeson reads as salty, strong, while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Requeson offers fresh, contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell.
Can You Substitute Requeson for Rocamadour Cheese?
Requeson can stand in for Rocamadour Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh soft, whey bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Requeson reads as salty, strong while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Requeson or Rocamadour Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh soft, whey cheese, go with Requeson. For a soft and creamy; becomes drier (matured) profile, Rocamadour Cheese is the better fit. Flavor-wise, Requeson suits recipes that want salty, strong notes, while Rocamadour Cheese fits dishes calling for mild; becomes stronger.
Which is your favorite?
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Frequently Asked Questions
Is Requeson the same as Rocamadour Cheese?
No, they're distinct cheeses. Requeson originates in Brazil and Portugal, while Rocamadour Cheese comes from France. Requeson is made from cow, goat, or sheep milk; Rocamadour Cheese uses goat.
Is Requeson similar to Rocamadour Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Requeson for Rocamadour Cheese?
You can, but expect a shift in richness and milk character.
Does Requeson taste like Rocamadour Cheese?
Requeson reads as salty, strong, while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Requeson leans fresh, and Rocamadour Cheese is closer to creamy, buttery, distinctive goat smell.
What is Requeson made of?
Requeson is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in Brazil and Portugal.
What is Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.
Which should I choose, Requeson or Rocamadour Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Requeson is fresh soft, whey, while Rocamadour Cheese is soft and creamy; becomes drier (matured).