Requeson vs Sardo Cheese
Requeson is a fresh soft, whey cow, goat, or sheep-milk cheese from Brazil and Portugal, while Sardo Cheese is hard and made from cow milk, originating in Argentina.
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 Sardo Cheese?
Sardo is a hard grating cheese from Argentina, made with cow's milk. The taste is mellow, rich and lightly salty, close to pecorino romano but not as sharp, and it is sold in blocks of about 6.5 pounds (2.9 kg).
What's the Difference Between Requeson and Sardo Cheese?
- Origin: Requeson (Brazil and Portugal), Sardo Cheese (Argentina)
- Milk type: Requeson (cow's, goat's or sheep's milk), Sardo Cheese (cow's milk)
- Milk treatment: Requeson (pasteurized or unpasteurized), Sardo Cheese (pasteurized)
- Texture: Requeson (fresh soft, whey), Sardo Cheese (hard)
- Rind: Requeson (rindless), Sardo Cheese (natural)
- Taste: Requeson (salty, strong), Sardo Cheese (full-flavored, salty, sharp)
Side-by-Side Comparison
| Requeson | Sardo Cheese | |
|---|---|---|
| Country of Origin | Brazil And Portugal | Argentina |
| Specific Origin | Portugal And Brazil | Argentina |
| Milk Type | Cow's, goat's or sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized |
| Texture | Fresh soft, whey | Hard |
| Rind | Rindless | Natural |
| Taste | Salty, strong | Full-flavored, salty, sharp |
Taste Comparison: Does Requeson Taste Like Sardo Cheese?
Requeson reads as salty, strong, while Sardo Cheese brings full-flavored, salty, sharp character.
Can You Substitute Requeson for Sardo Cheese?
Requeson can stand in for Sardo 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 Sardo Cheese brings full-flavored, salty, sharp notes.
Which Is Better, Requeson or Sardo 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, Sardo Cheese is the better fit. Flavor-wise, Requeson suits recipes that want salty, strong notes, while Sardo Cheese fits dishes calling for full-flavored, salty, sharp.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Requeson the same as Sardo Cheese?
No, they're distinct cheeses. Requeson originates in Brazil and Portugal, while Sardo Cheese comes from Argentina. Requeson is made from cow, goat, or sheep milk; Sardo Cheese uses cow.
Is Requeson similar to Sardo Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Requeson for Sardo Cheese?
You can, but expect a shift in richness and milk character.
Does Requeson taste like Sardo Cheese?
Requeson reads as salty, strong, while Sardo Cheese is full-flavored, salty, sharp.
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 Sardo Cheese made of?
Sardo Cheese is made from cow milk (pasteurized), using animal rennet. It originates in Argentina.
Which should I choose, Requeson or Sardo Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Requeson is fresh soft, whey, while Sardo Cheese is hard.