Rabacal DOP is a Portuguese ewe's and goat's milk cheese first made in Rabaçal town within Coimbra council, Portugal. Today it is made in the province of Beira Litoral, 200 km north of Lisbon. It is a matured cheese with dull white or slightly yellowish paste. It is a semi-hard cheese with a few small and irregular holes. It is aged for a minimum period of 20 days to develop a smooth clear flavour, which is characteristic of the regional flora.
It has a very high moisture content about 50%-60%. The cheese comes in a cylindrical shape and has an entire crust, slightly oily or smooth. It can be consumed as a starter, dessert or as a light meal.