Cheese story
What is Rabaçal?
A Portuguese mixed sheep and goat cheese with aromatic pasture notes.
Origin
Coimbra / Leiria, Portugal
Milk
sheep and goat
Board role
Fresh / bright
Cheese profile
Country
Portugal
Region
Coimbra / Leiria
Milk type
sheep and goat
Texture
semi-hard
Rind
natural
Ageing
20+ days
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: herbal, tangy, mixed-milk
Origin, protection and character
Rabaçal comes from Portugal, especially Coimbra / Leiria. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
20+ days
How to serve Rabaçal
cheese boards, bread
Good food matches
Portuguese red wine
olives
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
