Requeson vs Roumy Cheese
Requeson is a fresh soft, whey cow, goat, or sheep-milk cheese from Brazil and Portugal, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
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 Roumy Cheese?
Rumi, also spelled Roumy, is the main hard cheese of Egypt, made from cow's or buffalo milk with no starter culture. Three to four months of aging give it an open texture, a pungent smell and a sharp flavor that gets saltier with age.
What's the Difference Between Requeson and Roumy Cheese?
- Origin: Requeson (Brazil and Portugal), Roumy Cheese (Egypt)
- Milk type: Requeson (cow's, goat's or sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Requeson (fresh soft, whey), Roumy Cheese (hard)
- Rind: Requeson (rindless), Roumy Cheese (natural)
- Taste: Requeson (salty, strong), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Requeson | Roumy Cheese | |
|---|---|---|
| Country of Origin | Brazil And Portugal | Egypt |
| Specific Origin | Portugal And Brazil | Egypt |
| Milk Type | Cow's, goat's or sheep's milk | Cow's and water buffalo's milk |
| Milk Treatment | Pasteurized or unpasteurized | — |
| Texture | Fresh soft, whey | Hard |
| Rind | Rindless | Natural |
| Aging | — | 3 to 4 months |
| Taste | Salty, strong | Salty, sharp, strong |
Taste Comparison: Does Requeson Taste Like Roumy Cheese?
Requeson reads as salty, strong, while Roumy Cheese brings salty, sharp, strong character. On the nose, Requeson offers fresh, contrasted with Roumy Cheese's pungent.
Can You Substitute Requeson for Roumy Cheese?
Requeson can stand in for Roumy 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 hard. Flavor-wise, Requeson reads as salty, strong while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Requeson or Roumy 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 hard profile, Roumy Cheese is the better fit. Flavor-wise, Requeson suits recipes that want salty, strong notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Requeson the same as Roumy Cheese?
No, they're distinct cheeses. Requeson originates in Brazil and Portugal, while Roumy Cheese comes from Egypt. Requeson is made from cow, goat, or sheep milk; Roumy Cheese uses cow and buffalo.
Is Requeson similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Requeson for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Requeson taste like Roumy Cheese?
Requeson reads as salty, strong, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Requeson leans fresh, and Roumy Cheese is closer to pungent.
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 Roumy Cheese made of?
Roumy Cheese is made from cow and buffalo milk. It's typically aged 3 to 4 months. It originates in Egypt.
Which should I choose, Requeson or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Requeson is fresh soft, whey, while Roumy Cheese is hard.