Rabacal DOP is a Portuguese ewe's-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 soft, semi-hard or hard paste, a few small and irregular holes or even none. 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 content, about 50-60%.