cheese
Rabaçal
By João Ferreira
A small, semi-hard cheese made from a blend of sheep's and goat's milk near Coimbra.
Queijo Rabaçal is a traditional cheese from the village of Rabaçal near Coimbra, made from a blend of sheep's and goat's milk. It holds PDO status and is produced in the Beira Litoral region. The cheese is small, cylindrical, and semi-hard.
Aged for a minimum of twenty days, Rabaçal has a clean, mild flavour with gentle acidity. The mixed milk gives it a balanced character — richer than pure goat but lighter than pure sheep.