Brin d'Amour Cheese vs Rabacal Cheese

Brin d'Amour Cheese is a soft to firm sheep-milk cheese from France, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

What Is Brin d'Amour Cheese?

Brin d'amour is a Corsican raw sheep's milk cheese created in the 1950s. It is known for a natural rind dusted with herbs of the maquis, which pass their flavor into the soft ivory paste as the cheese ages.

What Is Rabacal Cheese?

Rabaçal is a Portuguese sheep's and goat's milk cheese from the village of Rabaçal in the Coimbra district, protected as a DOP since 1996. It is sold mainly as a hard cheese with a delicate, balanced taste that sharpens as it ages.

What's the Difference Between Brin d'Amour Cheese and Rabacal Cheese?

• Origin: Brin d'Amour Cheese (France), Rabacal Cheese (Portugal)
• Milk type: Brin d'Amour Cheese (sheep's milk), Rabacal Cheese (goat's and sheep's milk)
• Texture: Brin d'Amour Cheese (Soft to firm), Rabacal Cheese (semi-hard, artisan)
• Rind: Brin d'Amour Cheese (Natural), Rabacal Cheese (smooth, dry to slightly oily)
• Taste: Brin d'Amour Cheese (Earthy), Rabacal Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Brin d'Amour Cheese Taste Like Rabacal Cheese?

Brin d'Amour Cheese reads as earthy, while Rabacal Cheese brings smooth character. On the nose, Brin d'Amour Cheese offers herbaceous, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Brin d'Amour Cheese shows pronounced milk flavor, intensifies with age; herb influence grows, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.

Can You Substitute Brin d'Amour Cheese for Rabacal Cheese?

Brin d'Amour Cheese can stand in for Rabacal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to firm bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Brin d'Amour Cheese reads as earthy while Rabacal Cheese brings smooth notes.

Which Is Better, Brin d'Amour Cheese or Rabacal Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft to firm cheese, go with Brin d'Amour Cheese. For a semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Brin d'Amour Cheese suits recipes that want earthy notes, while Rabacal Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Brin d'Amour Cheese the same as Rabacal Cheese?

No, they're distinct cheeses. Brin d'Amour Cheese originates in France, while Rabacal Cheese comes from Portugal. Brin d'Amour Cheese is made from sheep milk; Rabacal Cheese uses goat and sheep.

Is Brin d'Amour Cheese similar to Rabacal Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Brin d'Amour Cheese for Rabacal Cheese?

You can, but expect a shift in richness and milk character.

Does Brin d'Amour Cheese taste like Rabacal Cheese?

Brin d'Amour Cheese reads as earthy, while Rabacal Cheese is smooth. Aromas also diverge. Brin d'Amour Cheese leans herbaceous, and Rabacal Cheese is closer to herbal, from the local pasture herbs.

What is Brin d'Amour Cheese made of?

Brin d'Amour Cheese is made from sheep milk (raw). It's typically aged 1 to 3 months. It originates in France.

What is Rabacal Cheese made of?

Rabacal Cheese is made from goat and sheep milk, using animal rennet. It originates in Portugal.

Which should I choose, Brin d'Amour Cheese or Rabacal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brin d'Amour Cheese is soft to firm, while Rabacal Cheese is semi-hard, artisan.