Limburger Cheese vs Rabacal Cheese
Limburger Cheese is a firm to spreadable cow-milk cheese from Belgium, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.
What Is Limburger Cheese?
Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.
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 Limburger Cheese and Rabacal Cheese?
- Origin: Limburger Cheese (Belgium), Rabacal Cheese (Portugal)
- Milk type: Limburger Cheese (Cow’s milk), Rabacal Cheese (goat's and sheep's milk)
- Texture: Limburger Cheese (Firm to spreadable), Rabacal Cheese (semi-hard, artisan)
- Rind: Limburger Cheese (Sticky, orange-brown), Rabacal Cheese (smooth, dry to slightly oily)
- Taste: Limburger Cheese (Meaty, farmyard), Rabacal Cheese (smooth)
Side-by-Side Comparison
| Limburger Cheese | Rabacal Cheese | |
|---|---|---|
| Country of Origin | Belgium | Portugal |
| Specific Origin | Limburg, Allgäu | Rabaçal, Coimbra District, Portugal |
| Milk Type | Cow’s milk | Goat's and sheep's milk |
| Milk Treatment | Raw | — |
| Texture | Firm to spreadable | Semi-hard, artisan |
| Rind | Sticky, orange-brown | Smooth, dry to slightly oily |
| Aging | 3 months | — |
| Taste | Meaty, farmyard | Smooth |
Taste Comparison: Does Limburger Cheese Taste Like Rabacal Cheese?
Limburger Cheese reads as meaty, farmyard, while Rabacal Cheese brings smooth character. On the nose, Limburger Cheese offers pungent, body odor-like, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Limburger Cheese shows created in the 1800s by belgian trappist monks and renowned for its pungent odor, limburger cheese evolves from firm and crumbly to exceptionally creamy and stinky over three months. the odor, akin to smelly feet, is due to brevibacterium linens used in the brine wash. now predominantly produced in germany, with a significant historical presence in the american midwest, particularly wisconsin. traditionally served with dark bread, brown mustard, onion slices, and beer. despite its notoriety for its distinctive smell, limburger remains a famous washed-rind cheese, enjoyed in sandwiches or with boiled potatoes and butter., while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.
Can You Substitute Limburger Cheese for Rabacal Cheese?
Limburger Cheese can stand in for Rabacal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to spreadable bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Limburger Cheese reads as meaty, farmyard while Rabacal Cheese brings smooth notes.
Which Is Better, Limburger Cheese or Rabacal Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm to spreadable cheese, go with Limburger Cheese. For a semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Limburger Cheese suits recipes that want meaty, farmyard notes, while Rabacal Cheese fits dishes calling for smooth.
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Frequently Asked Questions
Is Limburger Cheese the same as Rabacal Cheese?
No, they're distinct cheeses. Limburger Cheese originates in Belgium, while Rabacal Cheese comes from Portugal. Limburger Cheese is made from cow milk; Rabacal Cheese uses goat and sheep.
Is Limburger Cheese similar to Rabacal Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Limburger Cheese for Rabacal Cheese?
You can, but expect a shift in richness and milk character.
Does Limburger Cheese taste like Rabacal Cheese?
Limburger Cheese reads as meaty, farmyard, while Rabacal Cheese is smooth. Aromas also diverge. Limburger Cheese leans pungent, body odor-like, and Rabacal Cheese is closer to herbal, from the local pasture herbs.
What is Limburger Cheese made of?
Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.
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, Limburger Cheese or Rabacal Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Limburger Cheese is firm to spreadable, while Rabacal Cheese is semi-hard, artisan.