Queijo Rabaçal vs Reblochon Cheese

Q: Is Queijo Rabaçal the same as Reblochon Cheese?

No. Queijo Rabaçal and Reblochon Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Queijo Rabaçal for Reblochon Cheese?

In most recipes you can swap Queijo Rabaçal for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Does Queijo Rabaçal taste like Reblochon Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Queijo Rabaçal or Reblochon 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.

Queijo Rabaçal

Reblochon Cheese

Queijo Rabaçal is a semi-hard to hard goat and sheep-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Queijo Rabaçal?

Queijo Rabaçal is a Portuguese cheese from the village of Rabaçal in the Coimbra district, made by hand from sheep's and goat's milk. It has held protected designation of origin status since 1996, and its taste sharpens as the cheese ripens.

What Is Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

What's the Difference Between Queijo Rabaçal and Reblochon Cheese?

Milk type: Queijo Rabaçal (Sheep's and goat's milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Queijo Rabaçal (Semi-hard to hard), Reblochon Cheese (Ivory-colored, creamy and supple)

Side-by-Side Comparison

	Queijo Rabaçal	Reblochon Cheese
Country of Origin	—	France
Specific Origin	—	Haute-Savoie And Savoie
Milk Type	Sheep's and goat's milk	Raw whole cow’s milk
Milk Treatment	—	Raw
Texture	Semi-hard to hard	Ivory-colored, creamy and supple
Rind	—	Yellow-orange covered with a thin white mold
Aging	—	3 to 4 months
Taste	—	Creamy, nutty

Taste Comparison: Does Queijo Rabaçal Taste Like Reblochon Cheese?

Their flavor profiles are distinct. More specifically, Queijo Rabaçal shows influenced by regional flora, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.

Can You Substitute Queijo Rabaçal for Reblochon Cheese?

Queijo Rabaçal can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard to hard bite and body where the recipe calls for ivory-colored, creamy and supple.

Which Is Better, Queijo Rabaçal or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard to hard cheese, go with Queijo Rabaçal. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Queijo Rabaçal the same as Reblochon Cheese?

No, they're distinct cheeses. Queijo Rabaçal is made from goat and sheep milk; Reblochon Cheese uses cow.

Is Queijo Rabaçal similar to Reblochon Cheese?

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

Can I substitute Queijo Rabaçal for Reblochon Cheese?

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

Does Queijo Rabaçal taste like Reblochon Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Queijo Rabaçal made of?

Queijo Rabaçal is made from goat and sheep milk, using animal rennet.

What is Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Queijo Rabaçal or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queijo Rabaçal is semi-hard to hard, while Reblochon Cheese is ivory-colored, creamy and supple.