🧀

Queijo Rabaçal

HardMixed MilkPortugalPDO

Portuguese mixed milk cheese.

Aging Time

20 days – 1 month

Style: Hard
Milk: Mixed
Origin: Portugal
Ripening: ≥ 20 days

Tasting Board

Texture

Semi-hard

Flavor

Mild, slightly acidic

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

Tasted it? Add your notes.

Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.

Your rating

What did you notice?

Free account required

If you like Queijo Rabaçal

Browse all cheeses

🧀Same style and milk

Batzos

Hard · Greece

Greek cheese from Macedonia and Thessaly.

🧀Same style and milk

Bitto Storico

Hard · Italy

Traditional Bitto aged for many years, extremely rare.

🧀Same style and milk

Canestrato di Moliterno

Hard · Italy

Mixed milk cheese aged in fondaco cellars.

🧀Same style and milk

Casciotta d'Urbino

Hard · Italy

Italian mixed milk cheese from Marche.

🧀Same style and milk

Formaela

Hard · Greece

Greek PDO cheese from Parnassus mountains. Made from sheep/goat milk blend.

🧀Same style and milk

Formaggio di Fossa

Hard · Italy

Cheese aged in underground tufa pits.

Add to Your Library

Save Queijo Rabaçal to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.

Start Your Cheese Making Journey

Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.

Get Started FreeFree forever. No credit card required.