Requeson vs Xynotyro Cheese
Requeson is a fresh soft, whey cow, goat, or sheep-milk cheese from Brazil and Portugal, while Xynotyro Cheese is hard, whey and made from goat or sheep milk, originating in Greece.
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 Xynotyro Cheese?
Xynotyro is an unpasteurized Greek whey cheese made from sheep's milk or goat's milk. It is hard and flaky, with a pungent aroma and a sweet and sour taste close to yogurt.
What's the Difference Between Requeson and Xynotyro Cheese?
- Origin: Requeson (Brazil and Portugal), Xynotyro Cheese (Greece)
- Milk type: Requeson (cow's, goat's or sheep's milk), Xynotyro Cheese (goat's or sheep's milk)
- Milk treatment: Requeson (pasteurized or unpasteurized), Xynotyro Cheese (unpasteurized)
- Texture: Requeson (fresh soft, whey), Xynotyro Cheese (hard, whey)
- Taste: Requeson (salty, strong), Xynotyro Cheese (burnt caramel, sour, sweet)
Side-by-Side Comparison
| Requeson | Xynotyro Cheese | |
|---|---|---|
| Country of Origin | Brazil And Portugal | Greece |
| Specific Origin | Portugal And Brazil | Greece |
| Milk Type | Cow's, goat's or sheep's milk | Goat's or sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Unpasteurized |
| Texture | Fresh soft, whey | Hard, whey |
| Rind | Rindless | — |
| Aging | — | Fresh or 3 months |
| Taste | Salty, strong | Burnt caramel, sour, sweet |
Taste Comparison: Does Requeson Taste Like Xynotyro Cheese?
Requeson reads as salty, strong, while Xynotyro Cheese brings burnt caramel, sour, sweet character. On the nose, Requeson offers fresh, contrasted with Xynotyro Cheese's pungent.
Can You Substitute Requeson for Xynotyro Cheese?
Requeson can stand in for Xynotyro 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, whey. Flavor-wise, Requeson reads as salty, strong while Xynotyro Cheese brings burnt caramel, sour, sweet notes.
Which Is Better, Requeson or Xynotyro 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, whey profile, Xynotyro Cheese is the better fit. Flavor-wise, Requeson suits recipes that want salty, strong notes, while Xynotyro Cheese fits dishes calling for burnt caramel, sour, sweet.
Which is your favorite?
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Frequently Asked Questions
Is Requeson the same as Xynotyro Cheese?
No, they're distinct cheeses. Requeson originates in Brazil and Portugal, while Xynotyro Cheese comes from Greece. Requeson is made from cow, goat, or sheep milk; Xynotyro Cheese uses goat or sheep.
Is Requeson similar to Xynotyro Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Requeson for Xynotyro Cheese?
You can, but expect a shift in richness and milk character.
Does Requeson taste like Xynotyro Cheese?
Requeson reads as salty, strong, while Xynotyro Cheese is burnt caramel, sour, sweet. Aromas also diverge. Requeson leans fresh, and Xynotyro Cheese is closer to pungent.
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 Xynotyro Cheese made of?
Xynotyro Cheese is made from goat or sheep milk (unpasteurized). It's typically aged fresh or 3 months. It originates in Greece.
Which should I choose, Requeson or Xynotyro Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Requeson is fresh soft, whey, while Xynotyro Cheese is hard, whey.