Mont d'Or Cheese vs Rabacal Cheese
Mont d'Or Cheese is a soft cow-milk cheese from France, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.
What Is Mont d'Or Cheese?
Mont d'Or is a seasonal soft cow's milk cheese from the Jura region of France and Switzerland, wrapped in a band of spruce that gives it its flavor. It sells from September 10 to May 10 and is usually warmed in its spruce box and eaten like fondue.
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 Mont d'Or Cheese and Rabacal Cheese?
- Origin: Mont d'Or Cheese (France), Rabacal Cheese (Portugal)
- Milk type: Mont d'Or Cheese (Cow's milk), Rabacal Cheese (goat's and sheep's milk)
- Texture: Mont d'Or Cheese (Soft), Rabacal Cheese (semi-hard, artisan)
- Rind: Mont d'Or Cheese (Washed rind), Rabacal Cheese (smooth, dry to slightly oily)
- Taste: Mont d'Or Cheese (Resinous, mild to pungent), Rabacal Cheese (smooth)
Side-by-Side Comparison
| Mont d'Or Cheese | Rabacal Cheese | |
|---|---|---|
| Country of Origin | France | Portugal |
| Specific Origin | Jura Mountains, Doubs | Rabaçal, Coimbra District, Portugal |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Raw | — |
| Texture | Soft | Semi-hard, artisan |
| Rind | Washed rind | Smooth, dry to slightly oily |
| Aging | 21 to 60 days | — |
| Taste | Resinous, mild to pungent | Smooth |
Taste Comparison: Does Mont d'Or Cheese Taste Like Rabacal Cheese?
Mont d'Or Cheese reads as resinous, mild to pungent, while Rabacal Cheese brings smooth character. More specifically, Mont d'Or Cheese shows known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.
Can You Substitute Mont d'Or Cheese for Rabacal Cheese?
Mont d'Or Cheese can stand in for Rabacal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Mont d'Or Cheese reads as resinous, mild to pungent while Rabacal Cheese brings smooth notes.
Which Is Better, Mont d'Or Cheese or Rabacal Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Mont d'Or Cheese. For a semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Mont d'Or Cheese suits recipes that want resinous, mild to pungent notes, while Rabacal Cheese fits dishes calling for smooth.
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Frequently Asked Questions
Is Mont d'Or Cheese the same as Rabacal Cheese?
No, they're distinct cheeses. Mont d'Or Cheese originates in France, while Rabacal Cheese comes from Portugal. Mont d'Or Cheese is made from cow milk; Rabacal Cheese uses goat and sheep.
Is Mont d'Or Cheese similar to Rabacal Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mont d'Or Cheese for Rabacal Cheese?
You can, but expect a shift in richness and milk character.
Does Mont d'Or Cheese taste like Rabacal Cheese?
Mont d'Or Cheese reads as resinous, mild to pungent, while Rabacal Cheese is smooth.
What is Mont d'Or Cheese made of?
Mont d'Or Cheese is made from cow milk (raw), using animal rennet. It's typically aged 21 to 60 days. 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, Mont d'Or Cheese or Rabacal Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mont d'Or Cheese is soft, while Rabacal Cheese is semi-hard, artisan.