Appenzeller Cheese vs Crottin de Chavignol / Chavignol Cheese
Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Appenzeller Cheese?
Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.
What Is Crottin de Chavignol / Chavignol Cheese?
Crottin de Chavignol, also known simply as Chavignol, is a cheese made from raw whole goat's milk. It originates from France and is protected under the designation of origin (PDO). The cheese is shaped like a flat cylinder and has a thin rind that can be ivory-colored with or without white or blue molds. The cheese is known for its lactic coagulation process with a small amount of rennet added. It has a fat content of at least 45% of the dry matter and a total dry matter content between 37g and 48g per cheese. The cheese is matured for at least 10 days, and a special version called "repassé" is matured in a confined atmosphere to develop a blue Penicillium mold.
What's the Difference Between Appenzeller Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Appenzeller Cheese (cow's milk), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Rind: Appenzeller Cheese (Washed rind), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Appenzeller Cheese (3 to 6 months or longer), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Appenzeller Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | Switzerland | — |
| Specific Origin | Appenzell Region | — |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw | Raw |
| Texture | Firm | — |
| Rind | Washed rind | Thin, ivory-colored, with or without white or blue molds |
| Aging | 3 to 6 months or longer | Minimum maturing period of 10 days |
| Taste | Piquant, tangy | — |
Taste Comparison: Does Appenzeller Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Appenzeller Cheese for Crottin de Chavignol / Chavignol Cheese?
Appenzeller Cheese can stand in for Crottin de Chavignol / Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Appenzeller Cheese or Crottin de Chavignol / Chavignol Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Appenzeller Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Appenzeller Cheese is made from cow milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Appenzeller Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Appenzeller Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Appenzeller Cheese taste like Crottin de Chavignol / Chavignol Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Appenzeller Cheese made of?
Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.
What is Crottin de Chavignol / Chavignol Cheese made of?
Crottin de Chavignol / Chavignol Cheese is made from goat milk (raw), using small quantity added rennet. It's typically aged minimum maturing period of 10 days.
Which should I choose, Appenzeller Cheese or Crottin de Chavignol / Chavignol Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.