Beaufort Cheese vs Crottin de Chavignol / Chavignol Cheese
Beaufort Cheese is a hard cow-milk cheese from France, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Beaufort Cheese?
Beaufort is a firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a standard choice for fondue.
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 Beaufort Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Beaufort Cheese (cow's milk), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Rind: Beaufort Cheese (Even yellow color), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Beaufort Cheese (5 to 12+ months), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Beaufort Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Beaufortin Valley, Savoie Region | — |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw | Raw |
| Texture | Hard | — |
| Rind | Even yellow color | Thin, ivory-colored, with or without white or blue molds |
| Aging | 5 to 12+ months | Minimum maturing period of 10 days |
| Taste | Strong | — |
Taste Comparison: Does Beaufort Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Beaufort Cheese for Crottin de Chavignol / Chavignol Cheese?
Beaufort 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, Beaufort 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 Beaufort Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Beaufort Cheese is made from cow milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Beaufort Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Beaufort Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Beaufort 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 Beaufort Cheese made of?
Beaufort Cheese is made from cow milk (raw), using dried calves’ abomasum in recuite rennet. It's typically aged 5 to 12+ months. 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, Beaufort 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.