Queijo de Azeitão vs Crottin de Chavignol / Chavignol Cheese
Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Queijo de Azeitão?
Queijo de Azeitão is a Portuguese cheese from the town of Azeitão, produced in Setúbal, Palmela and Sesimbra. It holds EU PDO status and was named one of the 50 best gastronomic products in the world at the 2014 Great Taste Awards.
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 Queijo de Azeitão and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Queijo de Azeitão (Sheep), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Queijo de Azeitão (Minimum curing time is 16 days), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Queijo de Azeitão | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | Portugal | — |
| Specific Origin | Palmela, Setúbal, And Sesimbra Councils | — |
| Milk Type | Sheep | Goat's milk |
| Milk Treatment | Raw | Raw |
| Texture | Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes | — |
| Rind | Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform | Thin, ivory-colored, with or without white or blue molds |
| Aging | Minimum curing time is 16 days | Minimum maturing period of 10 days |
| Taste | Slightly piquant, a mix of sharp and salty | — |
Taste Comparison: Does Queijo de Azeitão Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Queijo de Azeitão for Crottin de Chavignol / Chavignol Cheese?
Queijo de Azeitão 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, Queijo de Azeitão 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 Queijo de Azeitão the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Queijo de Azeitão is made from sheep milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Queijo de Azeitão similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo de Azeitão for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo de Azeitão 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 Queijo de Azeitão made of?
Queijo de Azeitão is made from sheep milk (raw), using cardoon (cynara cardunculus l.) preparation rennet. It's typically aged minimum curing time is 16 days. It originates in Portugal.
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, Queijo de Azeitão or Crottin de Chavignol / Chavignol Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.