Rabacal Cheese vs Vlašić Cheese

Rabacal Cheese is a semi-hard, artisan goat and sheep-milk cheese from Portugal, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

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 Vlašić Cheese?

Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.

What's the Difference Between Rabacal Cheese and Vlašić Cheese?

• Origin: Rabacal Cheese (Portugal), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Rabacal Cheese (goat's and sheep's milk), Vlašić Cheese (Ewe’s milk)
• Texture: Rabacal Cheese (semi-hard, artisan), Vlašić Cheese (Solid, spreadable)
• Taste: Rabacal Cheese (smooth), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

Taste Comparison: Does Rabacal Cheese Taste Like Vlašić Cheese?

Rabacal Cheese reads as smooth, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Rabacal Cheese offers herbal, from the local pasture herbs, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Rabacal Cheese shows delicate and balanced, stronger and more aromatic with age, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste.

Can You Substitute Rabacal Cheese for Vlašić Cheese?

Rabacal Cheese can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Rabacal Cheese reads as smooth while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Rabacal Cheese or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Rabacal Cheese suits recipes that want smooth notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Frequently Asked Questions

Is Rabacal Cheese the same as Vlašić Cheese?

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

Is Rabacal Cheese similar to Vlašić Cheese?

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

Can I substitute Rabacal Cheese for Vlašić Cheese?

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

Does Rabacal Cheese taste like Vlašić Cheese?

Rabacal Cheese reads as smooth, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Rabacal Cheese leans herbal, from the local pasture herbs, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

What is Rabacal Cheese made of?

Rabacal Cheese is made from goat and sheep milk, using animal rennet. It originates in Portugal.

What is Vlašić Cheese made of?

Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.

Which should I choose, Rabacal Cheese or Vlašić Cheese?

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