Montasio Cheese vs Rabacal Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.
What Is Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
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 Montasio Cheese and Rabacal Cheese?
- Origin: Montasio Cheese (Italy), Rabacal Cheese (Portugal)
- Milk type: Montasio Cheese (cow's milk), Rabacal Cheese (goat's and sheep's milk)
- Texture: Montasio Cheese (Elastic to crumbly and hard), Rabacal Cheese (semi-hard, artisan)
- Rind: Montasio Cheese (natural), Rabacal Cheese (smooth, dry to slightly oily)
- Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Rabacal Cheese (smooth)
Side-by-Side Comparison
| Montasio Cheese | Rabacal Cheese | |
|---|---|---|
| Country of Origin | Italy | Portugal |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Rabaçal, Coimbra District, Portugal |
| Milk Type | Cow's milk | Goat's and sheep's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Elastic to crumbly and hard | Semi-hard, artisan |
| Rind | Natural | Smooth, dry to slightly oily |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | — |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | Smooth |
Taste Comparison: Does Montasio Cheese Taste Like Rabacal Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Rabacal Cheese brings smooth character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.
Can You Substitute Montasio Cheese for Rabacal Cheese?
Montasio Cheese can stand in for Rabacal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic to crumbly and hard bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Rabacal Cheese brings smooth notes.
Which Is Better, Montasio Cheese or Rabacal Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Rabacal Cheese fits dishes calling for smooth.
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Frequently Asked Questions
Is Montasio Cheese the same as Rabacal Cheese?
No, they're distinct cheeses. Montasio Cheese originates in Italy, while Rabacal Cheese comes from Portugal. Montasio Cheese is made from cow milk; Rabacal Cheese uses goat and sheep.
Is Montasio Cheese similar to Rabacal Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Cheese for Rabacal Cheese?
You can, but expect a shift in richness and milk character.
Does Montasio Cheese taste like Rabacal Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Rabacal Cheese is smooth. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Rabacal Cheese is closer to herbal, from the local pasture herbs.
What is Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
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, Montasio Cheese or Rabacal Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Rabacal Cheese is semi-hard, artisan.