Requeson vs Swaledale Cheese

Q: Is Requeson the same as Swaledale Cheese?

No. Requeson and Swaledale Cheese are distinct cheeses from Brazil and Portugal and England respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Requeson for Swaledale Cheese?

In most recipes you can swap Requeson for Swaledale Cheese, though the result will shift in bite and mouthfeel.

Q: Does Requeson taste like Swaledale Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Requeson or Swaledale Cheese?

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.

Requeson is a fresh soft, whey cow, goat, or sheep-milk cheese from Brazil and Portugal, while Swaledale Cheese is moist, medium firm and made from cow, goat, or sheep milk, originating in England.

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 Swaledale Cheese?

Swaledale is a full fat hard cheese from Richmond in Swaledale, North Yorkshire, made with unpasteurised cow, sheep or goat milk. It is known for its moist medium firm texture and a rind of grey-blue mould or natural wax.

What's the Difference Between Requeson and Swaledale Cheese?

Origin: Requeson (Brazil and Portugal), Swaledale Cheese (England)
Milk treatment: Requeson (pasteurized or unpasteurized), Swaledale Cheese (raw)
Texture: Requeson (fresh soft, whey), Swaledale Cheese (moist, medium firm)
Rind: Requeson (rindless), Swaledale Cheese (grey-blue mould or natural wax)

Side-by-Side Comparison

	Requeson	Swaledale Cheese
Country of Origin	Brazil And Portugal	England
Specific Origin	Portugal And Brazil	Swaledale, North Yorkshire
Milk Type	Cow's, goat's or sheep's milk	Cow, sheep, goat
Milk Treatment	Pasteurized or unpasteurized	Raw
Texture	Fresh soft, whey	Moist, medium firm
Rind	Rindless	Grey-blue mould or natural wax
Aging	—	3 to 4 weeks
Taste	Salty, strong	—

Taste Comparison: Does Requeson Taste Like Swaledale Cheese?

Their flavor profiles are distinct.

Can You Substitute Requeson for Swaledale Cheese?

In most recipes, Requeson and Swaledale Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect fresh soft, whey bite and body where the recipe calls for moist, medium firm.

Which Is Better, Requeson or Swaledale 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 moist, medium firm profile, Swaledale Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Requeson the same as Swaledale Cheese?

No, they're distinct cheeses. Requeson originates in Brazil and Portugal, while Swaledale Cheese comes from England.

Is Requeson similar to Swaledale Cheese?

Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.

Can I substitute Requeson for Swaledale Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Requeson taste like Swaledale Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Swaledale Cheese made of?

Swaledale Cheese is made from cow, goat, or sheep milk (raw), using rennet added after culturing rennet. It's typically aged 3 to 4 weeks. It originates in England.

Which should I choose, Requeson or Swaledale Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Requeson is fresh soft, whey, while Swaledale Cheese is moist, medium firm.