Rabacal Cheese vs Reblochon Cheese
Rabacal Cheese is a semi-hard, artisan goat and sheep-milk cheese from Portugal, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 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 Rabacal Cheese and Reblochon Cheese?
- Origin: Rabacal Cheese (Portugal), Reblochon Cheese (France)
- Milk type: Rabacal Cheese (goat's and sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Rabacal Cheese (semi-hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Rabacal Cheese (smooth, dry to slightly oily), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Taste: Rabacal Cheese (smooth), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Rabacal Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Portugal | France |
| Specific Origin | Rabaçal, Coimbra District, Portugal | Haute-Savoie And Savoie |
| Milk Type | Goat's and sheep's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Semi-hard, artisan | Ivory-colored, creamy and supple |
| Rind | Smooth, dry to slightly oily | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Smooth | Creamy, nutty |
Taste Comparison: Does Rabacal Cheese Taste Like Reblochon Cheese?
Rabacal Cheese reads as smooth, while Reblochon Cheese brings creamy, nutty character. More specifically, Rabacal Cheese shows delicate and balanced, stronger and more aromatic with age, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.
Can You Substitute Rabacal Cheese for Reblochon Cheese?
Rabacal Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Rabacal Cheese reads as smooth while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Rabacal Cheese or Reblochon Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, artisan cheese, go with Rabacal Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Rabacal Cheese suits recipes that want smooth notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Rabacal Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Rabacal Cheese originates in Portugal, while Reblochon Cheese comes from France. Rabacal Cheese is made from goat and sheep milk; Reblochon Cheese uses cow.
Is Rabacal Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Rabacal Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Rabacal Cheese taste like Reblochon Cheese?
Rabacal Cheese reads as smooth, while Reblochon Cheese is creamy, nutty.
What is Rabacal Cheese made of?
Rabacal Cheese is made from goat and sheep milk, using animal rennet. It originates in Portugal.
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, Rabacal Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Rabacal Cheese is semi-hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.