Banon Cheese vs Crottin de Chavignol / Chavignol Cheese
Banon Cheese is a creamy, soft, and tender goat-milk cheese from France, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Banon Cheese?
Banon is an unpasteurized goat cheese from Provence, sold as a small 100 g disc wrapped in chestnut leaves and tied with raffia. It ages about two weeks, gets dipped in eau de vie before wrapping, and has held AOC status since July 2003.
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 Banon Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk treatment: Banon Cheese (unpasteurized), Crottin de Chavignol / Chavignol Cheese (Raw)
- Rind: Banon Cheese (Wrapped in chestnut leaves), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Banon Cheese (15 days), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Banon Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Provence (Alpes-De-Haute Provence, Hautes-Alpes, Vaucluse, Drome) | — |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Creamy, soft, and tender | — |
| Rind | Wrapped in chestnut leaves | Thin, ivory-colored, with or without white or blue molds |
| Aging | 15 days | Minimum maturing period of 10 days |
| Taste | Mild and intense, with notes of mushrooms and forest floor | — |
Taste Comparison: Does Banon Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Banon Cheese at 15 days develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Banon Cheese for Crottin de Chavignol / Chavignol Cheese?
In most recipes, Banon Cheese and Crottin de Chavignol / Chavignol Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over.
Which Is Better, Banon 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 Banon Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Aging also differs: Banon Cheese is typically aged 15 days, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Banon Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Banon Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in flavor and finish.
Does Banon 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 Banon Cheese made of?
Banon Cheese is made from goat milk (unpasteurized). It's typically aged 15 days. It originates in France.
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, Banon 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.