Geitost Cheese vs Rabacal Cheese

Geitost Cheese is a semi-hard, whey cow and goat-milk cheese from Norway, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

What Is Geitost Cheese?

Geitost is the Norwegian brown whey cheese made with goat's milk in the mix. Boiling milk, cream and whey caramelizes the milk sugars, which gives it a deep brown color and a sweet, caramel taste with a tang behind it.

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 Geitost Cheese and Rabacal Cheese?

• Origin: Geitost Cheese (Norway), Rabacal Cheese (Portugal)
• Milk type: Geitost Cheese (cow's and goat's milk), Rabacal Cheese (goat's and sheep's milk)
• Texture: Geitost Cheese (semi-hard, whey), Rabacal Cheese (semi-hard, artisan)
• Rind: Geitost Cheese (natural), Rabacal Cheese (smooth, dry to slightly oily)
• Taste: Geitost Cheese (burnt caramel, sweet), Rabacal Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Geitost Cheese Taste Like Rabacal Cheese?

Geitost Cheese reads as burnt caramel, sweet, while Rabacal Cheese brings smooth character. On the nose, Geitost Cheese offers caramel, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Geitost Cheese shows sweet and caramel-like, with a tang that is sharper in the goat's milk versions, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.

Can You Substitute Geitost Cheese for Rabacal Cheese?

Geitost Cheese can stand in for Rabacal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, whey bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Geitost Cheese reads as burnt caramel, sweet while Rabacal Cheese brings smooth notes.

Which Is Better, Geitost Cheese or Rabacal Cheese?

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

Frequently Asked Questions

Is Geitost Cheese the same as Rabacal Cheese?

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

Is Geitost Cheese similar to Rabacal Cheese?

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

Can I substitute Geitost Cheese for Rabacal Cheese?

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

Does Geitost Cheese taste like Rabacal Cheese?

Geitost Cheese reads as burnt caramel, sweet, while Rabacal Cheese is smooth. Aromas also diverge. Geitost Cheese leans caramel, and Rabacal Cheese is closer to herbal, from the local pasture herbs.

What is Geitost Cheese made of?

Geitost Cheese is made from cow and goat milk. It's typically aged not aged. It originates in Norway.

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, Geitost Cheese or Rabacal Cheese?

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