Arzúa-Ulloa Cheese vs Crottin de Chavignol / Chavignol Cheese
Arzúa-Ulloa Cheese is a unctuous and creamy cow-milk cheese from Spain, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Arzúa-Ulloa Cheese?
Arzúa-Ulloa is a soft cow's milk cheese from Galicia, Spain, protected as Arzúa-A Ulloa PDO. It is known for a thin yellow rind, a creamy pale paste, and a mild flavor that is slightly sweet and grassy.
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 Arzúa-Ulloa Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Arzúa-Ulloa Cheese (Cow's milk (raw or pasteurized)), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Milk treatment: Arzúa-Ulloa Cheese (Raw or Pasteurized), Crottin de Chavignol / Chavignol Cheese (Raw)
- Rind: Arzúa-Ulloa Cheese (thin and pliant, smooth), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Arzúa-Ulloa Cheese (At least 6 days), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Arzúa-Ulloa Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Galicia, Banks Of The Ulla River | — |
| Milk Type | Cow's milk (raw or pasteurized) | Goat's milk |
| Milk Treatment | Raw or Pasteurized | Raw |
| Texture | Unctuous and creamy | — |
| Rind | Thin and pliant, smooth | Thin, ivory-colored, with or without white or blue molds |
| Aging | At least 6 days | Minimum maturing period of 10 days |
| Taste | Slightly salty and pleasantly acidic, buttery and milky with nutty notes | — |
Taste Comparison: Does Arzúa-Ulloa Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Arzúa-Ulloa Cheese at at least 6 days develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Arzúa-Ulloa Cheese for Crottin de Chavignol / Chavignol Cheese?
Arzúa-Ulloa 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, Arzúa-Ulloa 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 Arzúa-Ulloa Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Arzúa-Ulloa Cheese is made from cow milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Arzúa-Ulloa Cheese is typically aged at least 6 days, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Arzúa-Ulloa Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Arzúa-Ulloa Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Arzúa-Ulloa 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 Arzúa-Ulloa Cheese made of?
Arzúa-Ulloa Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged at least 6 days. It originates in Spain.
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, Arzúa-Ulloa 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.