Requesón

Requesón is a type of fresh cheese commonly found in the cuisines of Spain, Portugal, and Latin America. It is similar in texture and flavor to Ricotta cheese, but is made differently, often considered a byproduct of the cheesemaking process. Requesón is traditionally made from the leftover whey of cow's milk, sheep's milk, or goat's milk after the production of other cheeses. The name "Requesón" is derived from the Spanish word requemar, meaning "to reheat", referring to the process of heating whey left over from the making of cheese.

Production

The production of Requesón involves heating the whey to near boiling, then adding an acidifying agent (such as lemon juice or vinegar) to coagulate the remaining proteins in the whey. The mixture is then strained through a cloth to separate the curds, which are Requesón, from the liquid. The result is a soft, moist cheese with a grainy texture and a slightly sweet taste. Unlike Ricotta, which may also be made from whole or skim milk, Requesón is primarily produced from whey, making it lighter in texture and flavor.

Culinary Uses

Requesón is highly versatile in the kitchen and can be used in both sweet and savory dishes. It is often spread on toast or used as a filling for empanadas, pasta, and pastries. In desserts, it can be found in cheesecakes, crepes, and as a topping for fruits. Its mild flavor makes it an excellent base for adding other flavors, such as herbs, spices, or sweeteners.

Nutritional Value

Requesón is lower in fat and calories compared to many other cheeses, making it a healthier alternative for those looking to reduce their fat intake. It is rich in protein, calcium, and vitamins such as B12, making it a nutritious addition to the diet.

Regional Variations

While the basic method of production is similar, Requesón can vary significantly in texture and flavor depending on the region. In some areas, it is drained for a longer period, resulting in a firmer cheese, while in others, it is enjoyed in a creamier, more spreadable form. The type of milk used also influences the flavor, with goat's milk Requesón being tangier than cow's milk Requesón.

See Also

• Cheese
• Ricotta
• Cuisine of Spain
• Cuisine of Portugal
• Latin American cuisine