Caciottone di Norcia Cheese vs Rabacal Cheese

Q: Is Caciottone di Norcia Cheese the same as Rabacal Cheese?

No. Caciottone di Norcia Cheese and Rabacal Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Caciottone di Norcia Cheese for Rabacal Cheese?

In most recipes you can swap Caciottone di Norcia Cheese for Rabacal Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Caciottone di Norcia Cheese or Rabacal Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

What Is Caciottone di Norcia Cheese?

Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately

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 Caciottone di Norcia Cheese and Rabacal Cheese?

Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Rabacal Cheese (goat's and sheep's milk)
Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Rabacal Cheese (semi-hard, artisan)
Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Rabacal Cheese (smooth, dry to slightly oily)
Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Rabacal Cheese (smooth)

Side-by-Side Comparison

	Caciottone di Norcia Cheese	Rabacal Cheese
Country of Origin	—	Portugal
Specific Origin	Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo	Rabaçal, Coimbra District, Portugal
Milk Type	Cow's milk and sheep's milk	Goat's and sheep's milk
Milk Treatment	Pasteurized	—
Texture	Soft and buttery, becoming firmer closer to the rind	Semi-hard, artisan
Rind	Thin, smooth, and washed	Smooth, dry to slightly oily
Aging	20 to 365 days, depending on ripening type	—
Taste	Fragrant and aromatic with a creamy aftertaste	Smooth

Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Rabacal Cheese?

Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Rabacal Cheese brings smooth character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Caciottone di Norcia Cheese shows cream, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.

Can You Substitute Caciottone di Norcia Cheese for Rabacal Cheese?

Caciottone di Norcia Cheese can stand in for Rabacal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and buttery, becoming firmer closer to the rind bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Rabacal Cheese brings smooth notes.

Which Is Better, Caciottone di Norcia Cheese or Rabacal Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and buttery, becoming firmer closer to the rind cheese, go with Caciottone di Norcia Cheese. For a semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Rabacal Cheese fits dishes calling for smooth.

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Frequently Asked Questions

Is Caciottone di Norcia Cheese the same as Rabacal Cheese?

No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Rabacal Cheese uses goat and sheep.

Is Caciottone di Norcia Cheese similar to Rabacal Cheese?

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

Can I substitute Caciottone di Norcia Cheese for Rabacal Cheese?

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

Does Caciottone di Norcia Cheese taste like Rabacal Cheese?

Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Rabacal Cheese is smooth. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Rabacal Cheese is closer to herbal, from the local pasture herbs.

What is Caciottone di Norcia Cheese made of?

Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.

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, Caciottone di Norcia Cheese or Rabacal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind, while Rabacal Cheese is semi-hard, artisan.