Brocciu Cheese vs Rabacal Cheese

Brocciu Cheese is a soft, creamy goat or sheep-milk cheese from France, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

What Is Brocciu Cheese?

Brocciu is a Corsican cheese made from a mix of whey and ewe's milk. It is eaten fresh or ripened for a few weeks, and it holds less lactose than Italian ricotta, which it often replaces.

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 Brocciu Cheese and Rabacal Cheese?

• Origin: Brocciu Cheese (France), Rabacal Cheese (Portugal)
• Milk type: Brocciu Cheese (goat's or sheep's milk), Rabacal Cheese (goat's and sheep's milk)
• Texture: Brocciu Cheese (Soft, creamy), Rabacal Cheese (semi-hard, artisan)
• Rind: Brocciu Cheese (None), Rabacal Cheese (smooth, dry to slightly oily)
• Taste: Brocciu Cheese (Meltingly creamy, saltier when matured), Rabacal Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Brocciu Cheese Taste Like Rabacal Cheese?

Brocciu Cheese reads as meltingly creamy, saltier when matured, while Rabacal Cheese brings smooth character. On the nose, Brocciu Cheese offers delicious, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Brocciu Cheese shows creamy, delicious aroma; becomes saltier and more intense when matured, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.

Can You Substitute Brocciu Cheese for Rabacal Cheese?

Brocciu Cheese can stand in for Rabacal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Brocciu Cheese reads as meltingly creamy, saltier when matured while Rabacal Cheese brings smooth notes.

Which Is Better, Brocciu Cheese or Rabacal Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Brocciu Cheese. For a semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Brocciu Cheese suits recipes that want meltingly creamy, saltier when matured notes, while Rabacal Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Brocciu Cheese the same as Rabacal Cheese?

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

Is Brocciu Cheese similar to Rabacal Cheese?

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

Can I substitute Brocciu Cheese for Rabacal Cheese?

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

Does Brocciu Cheese taste like Rabacal Cheese?

Brocciu Cheese reads as meltingly creamy, saltier when matured, while Rabacal Cheese is smooth. Aromas also diverge. Brocciu Cheese leans delicious, and Rabacal Cheese is closer to herbal, from the local pasture herbs.

What is Brocciu Cheese made of?

Brocciu Cheese is made from goat or sheep milk (pasteurized). It's typically aged fresh or matured. 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, Brocciu Cheese or Rabacal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brocciu Cheese is soft, creamy, while Rabacal Cheese is semi-hard, artisan.