Milk: pasteurized or raw cow's, goat's or sheep's milk
Country: Brazil and Portugal
Region: Serra da Estrela, Portugal
Kind: fresh soft, whey
Rind: rindless
Texture: creamy, grainy, smooth and spreadable
Color: white
Flavor: salty, strong
Aroma: fresh
Producer: Peluso Cheese
Synonyms: Requeijao
Description: Requesón, also called Requeijão, is a Latin cheese that is produced in Portugal and Brazil. It is made by adding 10% milk to whey, a residue left from cheese production. The mixture is then heated, skimmed, placed in wicker baskets and later drained. Since the process is similar to making Ricotta cheese, it is often described as the Hispanic version of Ricotta cheese. Requesón is a very creamy, spreadable, yellowish-white and lumpy cheese that has to be consumed fresh. Its consistency can vary from solid to creamy with a characteristic strong and salty taste. However, the Brazilian version may be slightly mild and creamier. Since Requesón is low in fat and high in protein, it is perfect for health-conscious people. Amplify the flavor of dishes like salads, pasta, enchiladas and desserts with Requesón.