Requeson vs Trnič Cheese
Requeson is a fresh soft, whey cow, goat, or sheep-milk cheese from Brazil and Portugal, while Trnič Cheese is hard and made from cow milk, originating in Slovenia.
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 Trnič Cheese?
Trnič is a hard Slovenian cheese made for centuries by shepherds on Velika planina, Mala planina and Gojška planina from sour skimmed milk curd, cream and salt. Shaped by hand and stamped with carved wooden patterns, it was given in pairs as a token of love.
What's the Difference Between Requeson and Trnič Cheese?
- Origin: Requeson (Brazil and Portugal), Trnič Cheese (Slovenia)
- Milk type: Requeson (cow's, goat's or sheep's milk), Trnič Cheese (Cow’s milk)
- Milk treatment: Requeson (pasteurized or unpasteurized), Trnič Cheese (Sour, heated)
- Texture: Requeson (fresh soft, whey), Trnič Cheese (Hard)
- Taste: Requeson (salty, strong), Trnič Cheese (Salty and slightly acidic)
Side-by-Side Comparison
| Requeson | Trnič Cheese | |
|---|---|---|
| Country of Origin | Brazil And Portugal | Slovenia |
| Specific Origin | Portugal And Brazil | Velika Planina |
| Milk Type | Cow's, goat's or sheep's milk | Cow’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Sour, heated |
| Texture | Fresh soft, whey | Hard |
| Rind | Rindless | — |
| Aging | — | 4 weeks |
| Taste | Salty, strong | Salty and slightly acidic |
Taste Comparison: Does Requeson Taste Like Trnič Cheese?
Requeson reads as salty, strong, while Trnič Cheese brings salty and slightly acidic character.
Can You Substitute Requeson for Trnič Cheese?
Requeson can stand in for Trnič 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 Trnič Cheese brings salty and slightly acidic notes.
Which Is Better, Requeson or Trnič 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, Trnič Cheese is the better fit. Flavor-wise, Requeson suits recipes that want salty, strong notes, while Trnič Cheese fits dishes calling for salty and slightly acidic.
Which is your favorite?
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Frequently Asked Questions
Is Requeson the same as Trnič Cheese?
No, they're distinct cheeses. Requeson originates in Brazil and Portugal, while Trnič Cheese comes from Slovenia. Requeson is made from cow, goat, or sheep milk; Trnič Cheese uses cow.
Is Requeson similar to Trnič Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Requeson for Trnič Cheese?
You can, but expect a shift in richness and milk character.
Does Requeson taste like Trnič Cheese?
Requeson reads as salty, strong, while Trnič Cheese is salty and slightly acidic.
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 Trnič Cheese made of?
Trnič Cheese is made from cow milk (sour, heated). It's typically aged 4 weeks. It originates in Slovenia.
Which should I choose, Requeson or Trnič Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Requeson is fresh soft, whey, while Trnič Cheese is hard.