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 semi-hard cheese made from a blend of goat's and sheep's milk, originating in the Region of Coimbra, Portugal. It has a natural rind and a smooth flavor profile. The cheese is typically white in color and carries a fat content of 50-60%. As an artisan cheese, Rabaçal is crafted with traditional methods, resulting in a texture that is firm yet slightly creamy. The combination of goat's and sheep's milk gives it a balanced taste that is mild and pleasing. It is best enjoyed on its own or as part of a cheese platter, complementing a variety of wines and accompaniments.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
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 (natural), 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 | Region Of Coimbra | 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 | Natural | 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.
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.
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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. 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.