Requeson vs Tomme Cheese
Requeson is a fresh soft, whey cow, goat, or sheep-milk cheese from Brazil and Portugal, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
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 Tomme Cheese?
Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.
What's the Difference Between Requeson and Tomme Cheese?
- Origin: Requeson (Brazil and Portugal), Tomme Cheese (France and Switzerland)
- Texture: Requeson (fresh soft, whey), Tomme Cheese (Creamy, pliable)
- Rind: Requeson (rindless), Tomme Cheese (Grayish natural)
- Taste: Requeson (salty, strong), Tomme Cheese (Varied)
Side-by-Side Comparison
| Requeson | Tomme Cheese | |
|---|---|---|
| Country of Origin | Brazil And Portugal | France And Switzerland |
| Specific Origin | Portugal And Brazil | France, Switzerland, United States |
| Milk Type | Cow's, goat's or sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized or unpasteurized |
| Texture | Fresh soft, whey | Creamy, pliable |
| Rind | Rindless | Grayish natural |
| Taste | Salty, strong | Varied |
Taste Comparison: Does Requeson Taste Like Tomme Cheese?
Requeson reads as salty, strong, while Tomme Cheese brings varied character. On the nose, Requeson offers fresh, contrasted with Tomme Cheese's milky.
Can You Substitute Requeson for Tomme Cheese?
In most recipes, Requeson and Tomme 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 creamy, pliable. Flavor-wise, Requeson reads as salty, strong while Tomme Cheese brings varied notes.
Which Is Better, Requeson or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Requeson suits recipes that want salty, strong notes, while Tomme Cheese fits dishes calling for varied.
Which is your favorite?
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Frequently Asked Questions
Is Requeson the same as Tomme Cheese?
No, they're distinct cheeses. Requeson originates in Brazil and Portugal, while Tomme Cheese comes from France and Switzerland.
Is Requeson similar to Tomme Cheese?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Requeson for Tomme Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Requeson taste like Tomme Cheese?
Requeson reads as salty, strong, while Tomme Cheese is varied. Aromas also diverge. Requeson leans fresh, and Tomme Cheese is closer to milky.
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 Tomme Cheese made of?
Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.
Which should I choose, Requeson or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Requeson is fresh soft, whey, while Tomme Cheese is creamy, pliable.