Altenburger Ziegenkäse Cheese vs Crottin de Chavignol Cheese
Altenburger Ziegenkäse Cheese is a close texture with few eyes cow or goat-milk cheese, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.
What Is Altenburger Ziegenkäse Cheese?
Altenburger Ziegenkäse is a German soft cheese from the Thuringian-Saxon border area, made from cow's milk with at least 15 percent goat's milk. It carries a protected designation of origin and is known for its white Camembert mould and clear caraway flavor.
What Is Crottin de Chavignol Cheese?
Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly nutty, and it is sold at three stages of ripening, from a white rind and compact paste to a crumbly one with bluish mould.
What's the Difference Between Altenburger Ziegenkäse Cheese and Crottin de Chavignol Cheese?
- Milk type: Altenburger Ziegenkäse Cheese (cow's milk with at least 15% goat's milk), Crottin de Chavignol Cheese (goat's milk)
- Milk treatment: Altenburger Ziegenkäse Cheese (originally raw milk), Crottin de Chavignol Cheese (unpasteurized)
- Texture: Altenburger Ziegenkäse Cheese (Close texture with few eyes), Crottin de Chavignol Cheese (Firm, smooth)
Side-by-Side Comparison
| Altenburger Ziegenkäse Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Saxony/Thuringia Border Area, Including Rural Districts Of Altenburg, Schmölln, Gera, Zeitz, Geithain, Grimma, Würzen, Borna, And The Town Of Gera; After Reorganization, Altenburger Land, Greiz, Muldentalkreis, Parts Of Leipziger Land, Burgenlandkreis, And The Town Of Gera. | Sancerre Region |
| Milk Type | Cow's milk with at least 15% goat's milk | Goat's milk |
| Milk Treatment | Originally raw milk | Unpasteurized |
| Texture | Close texture with few eyes | Firm, smooth |
| Rind | — | Natural, white or blue |
| Aging | — | At least 10 days |
| Taste | — | Light goat to walnut and hazelnut |
Taste Comparison: Does Altenburger Ziegenkäse Cheese Taste Like Crottin de Chavignol Cheese?
Their flavor profiles are distinct. More specifically, Altenburger Ziegenkäse Cheese shows caraway is added and tastes clearly through, while Crottin de Chavignol Cheese leans toward light goat flavor, floral, balanced, ages to mushroom, forest undergrowth, matures to nutty flavors, repassé: strong, creamy.
Can You Substitute Altenburger Ziegenkäse Cheese for Crottin de Chavignol Cheese?
Altenburger Ziegenkäse Cheese can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect close texture with few eyes bite and body where the recipe calls for firm, smooth.
Which Is Better, Altenburger Ziegenkäse Cheese or Crottin de Chavignol Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a close texture with few eyes cheese, go with Altenburger Ziegenkäse Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Altenburger Ziegenkäse Cheese the same as Crottin de Chavignol Cheese?
No, they're distinct cheeses. Altenburger Ziegenkäse Cheese is made from cow or goat milk; Crottin de Chavignol Cheese uses goat.
Is Altenburger Ziegenkäse Cheese similar to Crottin de Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Altenburger Ziegenkäse Cheese for Crottin de Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Altenburger Ziegenkäse Cheese taste like Crottin de Chavignol Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Altenburger Ziegenkäse Cheese made of?
Altenburger Ziegenkäse Cheese is made from cow or goat milk (originally raw milk).
What is Crottin de Chavignol Cheese made of?
Crottin de Chavignol Cheese is made from goat milk (unpasteurized). It's typically aged at least 10 days. It originates in France.
Which should I choose, Altenburger Ziegenkäse Cheese or Crottin de Chavignol Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Altenburger Ziegenkäse Cheese is close texture with few eyes, while Crottin de Chavignol Cheese is firm, smooth.