Requeson vs Valençay Cheese
Requeson
Valençay Cheese
Requeson is a fresh soft, whey cow, goat, or sheep-milk cheese from Brazil and Portugal, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly and made from goat milk, originating in France.
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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 Valençay Cheese?
Valençay is an unpasteurised goat cheese from the province of Berry in central France, shaped like a truncated pyramid and dusted with charcoal. It tastes fresh and citric when young, and nutty with age.
What's the Difference Between Requeson and Valençay Cheese?
- Origin: Requeson (Brazil and Portugal), Valençay Cheese (France)
- Milk type: Requeson (cow's, goat's or sheep's milk), Valençay Cheese (goat’s milk)
- Milk treatment: Requeson (pasteurized or unpasteurized), Valençay Cheese (Raw)
- Texture: Requeson (fresh soft, whey), Valençay Cheese (Fresh: fine and creamy; Mature: slightly crumbly)
- Rind: Requeson (rindless), Valençay Cheese (Ash-covered thin)
- Taste: Requeson (salty, strong), Valençay Cheese (Goat, undergrowth, floral hints)
Side-by-Side Comparison
| Requeson | Valençay Cheese | |
|---|---|---|
| Country of Origin | Brazil And Portugal | France |
| Specific Origin | Portugal And Brazil | Province Of Berry, Centered On The Indre Department |
| Milk Type | Cow's, goat's or sheep's milk | Goat’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Fresh soft, whey | Fresh: fine and creamy; Mature: slightly crumbly |
| Rind | Rindless | Ash-covered thin |
| Aging | — | From the 11th day |
| Taste | Salty, strong | Goat, undergrowth, floral hints |
Taste Comparison: Does Requeson Taste Like Valençay Cheese?
Requeson reads as salty, strong, while Valençay Cheese brings goat, undergrowth, floral hints character. On the nose, Requeson offers fresh, contrasted with Valençay Cheese's slight aroma of goat and undergrowth, floral hints.
Can You Substitute Requeson for Valençay Cheese?
Requeson can stand in for Valençay 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 fresh: fine and creamy; mature: slightly crumbly. Flavor-wise, Requeson reads as salty, strong while Valençay Cheese brings goat, undergrowth, floral hints notes.
Which Is Better, Requeson or Valençay 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 fresh: fine and creamy; mature: slightly crumbly profile, Valençay Cheese is the better fit. Flavor-wise, Requeson suits recipes that want salty, strong notes, while Valençay Cheese fits dishes calling for goat, undergrowth, floral hints.
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Frequently Asked Questions
Is Requeson the same as Valençay Cheese?
No, they're distinct cheeses. Requeson originates in Brazil and Portugal, while Valençay Cheese comes from France. Requeson is made from cow, goat, or sheep milk; Valençay Cheese uses goat.
Is Requeson similar to Valençay Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Requeson for Valençay Cheese?
You can, but expect a shift in richness and milk character.
Does Requeson taste like Valençay Cheese?
Requeson reads as salty, strong, while Valençay Cheese is goat, undergrowth, floral hints. Aromas also diverge. Requeson leans fresh, and Valençay Cheese is closer to slight aroma of goat and undergrowth, floral hints.
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 Valençay Cheese made of?
Valençay Cheese is made from goat milk (raw), using small amount rennet. It's typically aged from the 11th day. It originates in France.
Which should I choose, Requeson or Valençay Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Requeson is fresh soft, whey, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly.