Basing Cheese vs Crottin de Chavignol Cheese
Basing Cheese is a hard goat-milk cheese from United Kingdom, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.
What Is Basing Cheese?
Basing is a hard cheese from Kent, United Kingdom, made from unpasteurized goat's milk. This cheese has a smooth texture, making it pleasant to slice and eat. Its flavor is notably herbaceous, providing a fresh, green taste that distinguishes it from other goat cheeses. Basing is often enjoyed on its own or paired with simple crackers to allow its natural flavors to shine. It can also be a great addition to a cheese board, offering a contrast to milder, creamier cheeses. Whether you're a longtime fan of goat's milk cheeses or trying one for the first time, Basing offers a straightforward yet enjoyable experience.
What Is Crottin de Chavignol Cheese?
Crottin de Chavignol is a small goat cheese from the Loire Valley of France. It has a strong, slightly goaty flavor that becomes nuttier and more intense as it ages and the exterior develops from soft and smooth to a dry, crumbly texture with a moldy rind.
What's the Difference Between Basing Cheese and Crottin de Chavignol Cheese?
- Origin: Basing Cheese (United Kingdom), Crottin de Chavignol Cheese (France)
- Texture: Basing Cheese (hard), Crottin de Chavignol Cheese (Firm, smooth)
- Taste: Basing Cheese (herbaceous, smooth), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)
Side-by-Side Comparison
| Basing Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Country of Origin | United Kingdom | France |
| Specific Origin | Kent | Sancerre Region |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Hard | Firm, smooth |
| Rind | — | Natural, white or blue |
| Aging | — | At least 10 days |
| Taste | Herbaceous, smooth | Light goat to walnut and hazelnut |
Taste Comparison: Does Basing Cheese Taste Like Crottin de Chavignol Cheese?
Basing Cheese reads as herbaceous, smooth, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character.
Can You Substitute Basing Cheese for Crottin de Chavignol Cheese?
In most recipes, Basing Cheese and Crottin de Chavignol Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for firm, smooth. Flavor-wise, Basing Cheese reads as herbaceous, smooth while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.
Which Is Better, Basing 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 hard cheese, go with Basing Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Basing Cheese suits recipes that want herbaceous, smooth notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.
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Frequently Asked Questions
Is Basing Cheese the same as Crottin de Chavignol Cheese?
No, they're distinct cheeses. Basing Cheese originates in United Kingdom, while Crottin de Chavignol Cheese comes from France.
Is Basing Cheese similar to Crottin de Chavignol Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Basing Cheese for Crottin de Chavignol Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Basing Cheese taste like Crottin de Chavignol Cheese?
Basing Cheese reads as herbaceous, smooth, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut.
What is Basing Cheese made of?
Basing Cheese is made from goat milk (unpasteurized). It originates in United Kingdom.
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, Basing Cheese or Crottin de Chavignol Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Basing Cheese is hard, while Crottin de Chavignol Cheese is firm, smooth.