Requeson vs Vlašić Cheese
Requeson is a fresh soft, whey cow, goat, or sheep-milk cheese from Brazil and Portugal, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
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 Vlašić Cheese?
Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.
What's the Difference Between Requeson and Vlašić Cheese?
- Origin: Requeson (Brazil and Portugal), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Requeson (cow's, goat's or sheep's milk), Vlašić Cheese (Ewe’s milk)
- Milk treatment: Requeson (pasteurized or unpasteurized), Vlašić Cheese (Strained)
- Texture: Requeson (fresh soft, whey), Vlašić Cheese (Solid, spreadable)
- Taste: Requeson (salty, strong), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Requeson | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Brazil And Portugal | Bosnia And Herzegovina |
| Specific Origin | Portugal And Brazil | Vlašić Mountain |
| Milk Type | Cow's, goat's or sheep's milk | Ewe’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Strained |
| Texture | Fresh soft, whey | Solid, spreadable |
| Rind | Rindless | — |
| Aging | — | Minimum 60 days |
| Taste | Salty, strong | Milky sour, moderately salty |
Taste Comparison: Does Requeson Taste Like Vlašić Cheese?
Requeson reads as salty, strong, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Requeson offers fresh, contrasted with Vlašić Cheese's pleasant, of sheep’s milk.
Can You Substitute Requeson for Vlašić Cheese?
Requeson can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Requeson reads as salty, strong while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Requeson or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Requeson suits recipes that want salty, strong notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Requeson the same as Vlašić Cheese?
No, they're distinct cheeses. Requeson originates in Brazil and Portugal, while Vlašić Cheese comes from Bosnia and Herzegovina. Requeson is made from cow, goat, or sheep milk; Vlašić Cheese uses sheep.
Is Requeson similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Requeson for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Requeson taste like Vlašić Cheese?
Requeson reads as salty, strong, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Requeson leans fresh, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
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 Vlašić Cheese made of?
Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.
Which should I choose, Requeson or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Requeson is fresh soft, whey, while Vlašić Cheese is solid, spreadable.