Arzúa-Ulloa Cheese vs Crottin de Chavignol Cheese
Arzúa-Ulloa Cheese
Crottin de Chavignol Cheese
Arzúa-Ulloa Cheese is a unctuous and creamy cow-milk cheese from Spain, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.
Buy Arzúa-Ulloa Cheese
Buy Crottin de Chavignol 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 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 Arzúa-Ulloa Cheese and Crottin de Chavignol Cheese?
- Origin: Arzúa-Ulloa Cheese (Spain), Crottin de Chavignol Cheese (France)
- Milk type: Arzúa-Ulloa Cheese (Cow's milk (raw or pasteurized)), Crottin de Chavignol Cheese (goat's milk)
- Milk treatment: Arzúa-Ulloa Cheese (Raw or Pasteurized), Crottin de Chavignol Cheese (unpasteurized)
- Texture: Arzúa-Ulloa Cheese (Unctuous and creamy), Crottin de Chavignol Cheese (Firm, smooth)
- Rind: Arzúa-Ulloa Cheese (thin and pliant, smooth), Crottin de Chavignol Cheese (Natural, white or blue)
- Aging: Arzúa-Ulloa Cheese (At least 6 days), Crottin de Chavignol Cheese (At least 10 days)
- Taste: Arzúa-Ulloa Cheese (Slightly salty and pleasantly acidic, buttery and milky with nutty notes), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)
Side-by-Side Comparison
| Arzúa-Ulloa Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | Galicia, Banks Of The Ulla River | Sancerre Region |
| Milk Type | Cow's milk (raw or pasteurized) | Goat's milk |
| Milk Treatment | Raw or Pasteurized | Unpasteurized |
| Texture | Unctuous and creamy | Firm, smooth |
| Rind | Thin and pliant, smooth | Natural, white or blue |
| Aging | At least 6 days | At least 10 days |
| Taste | Slightly salty and pleasantly acidic, buttery and milky with nutty notes | Light goat to walnut and hazelnut |
Taste Comparison: Does Arzúa-Ulloa Cheese Taste Like Crottin de Chavignol Cheese?
Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. More specifically, Arzúa-Ulloa Cheese shows slightly sweet and grassy, while Crottin de Chavignol Cheese leans toward light goat flavor, floral, balanced, ages to mushroom, forest undergrowth, matures to nutty flavors, repassé: strong, creamy. Aging plays into this as well. Arzúa-Ulloa Cheese at at least 6 days develops a different profile than Crottin de Chavignol Cheese at at least 10 days.
Can You Substitute Arzúa-Ulloa Cheese for Crottin de Chavignol Cheese?
Arzúa-Ulloa Cheese can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous and creamy bite and body where the recipe calls for firm, smooth. Flavor-wise, Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.
Which Is Better, Arzúa-Ulloa 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 unctuous and creamy cheese, go with Arzúa-Ulloa Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Arzúa-Ulloa Cheese suits recipes that want slightly salty and pleasantly acidic, buttery and milky with nutty notes notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Arzúa-Ulloa Cheese the same as Crottin de Chavignol Cheese?
No, they're distinct cheeses. Arzúa-Ulloa Cheese originates in Spain, while Crottin de Chavignol Cheese comes from France. Arzúa-Ulloa Cheese is made from cow milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Arzúa-Ulloa Cheese is typically aged at least 6 days, Crottin de Chavignol Cheese at least 10 days.
Is Arzúa-Ulloa Cheese similar to Crottin de Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Arzúa-Ulloa Cheese for Crottin de Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Arzúa-Ulloa Cheese taste like Crottin de Chavignol Cheese?
Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut.
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 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, Arzúa-Ulloa Cheese or Crottin de Chavignol Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Arzúa-Ulloa Cheese is unctuous and creamy, while Crottin de Chavignol Cheese is firm, smooth.