Requeijão
| Requeijão | |
|---|---|
 Portuguese requeijão | |
Country of origin | |
Source of milk | Cow, goat and sheep |
| Pasteurized | Depends on variety |
| Texture | Solid to creamy |
| Aging time | Depends on variety |
| Certification | No |
 Related media on Commons | |
Requeijão (/rəkeɪˈʒaʊn/ rə-kay-ZHOWN; Portuguese pronunciation: [ʁe.kejˈʒɐ̃w̃]) is a whey cheese produced in Portugal[1] and Brazil. It is similar to ricotta and is used to make cheese spreads and as an ingredient in some pastries, such as queijada.
Portugal
[edit]Requeijão da Serra da Estrela
[edit]The requeijão made in the Serra da Estrela region of Portugal, Requeijão da Serra da Estrela has been a protected designation of origin (PDO) since 2005 in the EU and the UK.[2]
Brazil
[edit]Requeijão cremoso
[edit]In Brazil requeijão commonly refers to requeijão cremoso, a spreadable processed cheese made from emulsifying curds from skimmed or whole milk with a fat such as cream, milkfat, or butter.[3][4]
References
[edit]- ↑ Fernandes, Daniel. "Produtos Tradicionais Portugueses". Produtos Tradicionais Portugueses. Retrieved Mar 3, 2021.
- ↑ Requeijão da Serra da Estrela in the DOOR database of the European Union. Retrieved 2014-03-14.
- ↑ Castro, Carolina (2023-10-23). Dairy and Products Annual (PDF) (Report). USDA Foreign Agricultural Service. Retrieved 2026-09-21.
- ↑ Ramos, Fernanda; Haddad, Felipe; Ramos, Thaís; Bastos, Rejiane; Pinto, Sandra (2012-12-01). "Adequacy of creamy requeijão cheese to the standards of identity and quality and the labeling standards". Revista do Instituto de Laticínios Cândido Tostes (in Portuguese). 67: 5–14. doi:10.5935/2238-6416.20120072.
Text in this article was incorporated from the following public domain U.S. Government publication:
- Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P; Walter, Homer E. (1969). Cheese Varieties and Descriptions. U.S. Department of Agriculture. p. 105.