Cabrales Cheese vs Rabacal Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

What Is Cabrales Cheese?

Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

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 Cabrales Cheese and Rabacal Cheese?

• Origin: Cabrales Cheese (Spain), Rabacal Cheese (Portugal)
• Milk type: Cabrales Cheese (cow's milk), Rabacal Cheese (goat's and sheep's milk)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Rabacal Cheese (semi-hard, artisan)
• Rind: Cabrales Cheese (Natural), Rabacal Cheese (smooth, dry to slightly oily)
• Taste: Cabrales Cheese (Intense, piquant), Rabacal Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Rabacal Cheese?

Cabrales Cheese reads as intense, piquant, while Rabacal Cheese brings smooth character. On the nose, Cabrales Cheese offers strong, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.

Can You Substitute Cabrales Cheese for Rabacal Cheese?

Cabrales Cheese can stand in for Rabacal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous, compact, no eyes bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Cabrales Cheese reads as intense, piquant while Rabacal Cheese brings smooth notes.

Which Is Better, Cabrales Cheese or Rabacal Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a unctuous, compact, no eyes cheese, go with Cabrales Cheese. For a semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Rabacal Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Cabrales Cheese the same as Rabacal Cheese?

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

Is Cabrales Cheese similar to Rabacal Cheese?

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

Can I substitute Cabrales Cheese for Rabacal Cheese?

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

Does Cabrales Cheese taste like Rabacal Cheese?

Cabrales Cheese reads as intense, piquant, while Rabacal Cheese is smooth. Aromas also diverge. Cabrales Cheese leans strong, and Rabacal Cheese is closer to herbal, from the local pasture herbs.

What is Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.

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, Cabrales Cheese or Rabacal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Rabacal Cheese is semi-hard, artisan.