Camembert Cheese vs Rabacal Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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 Camembert Cheese and Rabacal Cheese?

• Origin: Camembert Cheese (France), Rabacal Cheese (Portugal)
• Milk type: Camembert Cheese (cow's milk), Rabacal Cheese (goat's and sheep's milk)
• Texture: Camembert Cheese (soft, artisan), Rabacal Cheese (semi-hard, artisan)
• Rind: Camembert Cheese (Bloomy), Rabacal Cheese (smooth, dry to slightly oily)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Rabacal Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Rabacal Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Rabacal Cheese brings smooth character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.

Can You Substitute Camembert Cheese for Rabacal Cheese?

Camembert Cheese can stand in for Rabacal Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Rabacal Cheese brings smooth notes.

Which Is Better, Camembert Cheese or Rabacal Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Camembert Cheese. For a semi-hard, artisan profile, Rabacal Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Rabacal Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Camembert Cheese the same as Rabacal Cheese?

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

Is Camembert Cheese similar to Rabacal Cheese?

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

Can I substitute Camembert Cheese for Rabacal Cheese?

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

Does Camembert Cheese taste like Rabacal Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Rabacal Cheese is smooth. Aromas also diverge. Camembert Cheese leans buttery, rich, and Rabacal Cheese is closer to herbal, from the local pasture herbs.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. 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, Camembert Cheese or Rabacal Cheese?

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