Beaufort Cheese vs Crottin de Chavignol Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.

What Is Beaufort Cheese?

Beaufort is a smooth, creamy cheese from the Savoie region of France. Known for its distinct concave wheel shape, it is produced from raw cow's milk and aged in mountain caves for a minimum of five months. Beaufort has a strong, sweet taste and is often used in fondue due to its excellent melting properties.

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 Beaufort Cheese and Crottin de Chavignol Cheese?

• Milk type: Beaufort Cheese (cow's milk), Crottin de Chavignol Cheese (goat's milk)
• Milk treatment: Beaufort Cheese (Raw), Crottin de Chavignol Cheese (unpasteurized)
• Texture: Beaufort Cheese (Hard), Crottin de Chavignol Cheese (Firm, smooth)
• Rind: Beaufort Cheese (Even yellow color), Crottin de Chavignol Cheese (Natural, white or blue)
• Aging: Beaufort Cheese (5 to 12+ months), Crottin de Chavignol Cheese (At least 10 days)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Crottin de Chavignol Cheese?

Their flavor profiles are distinct. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Crottin de Chavignol Cheese's light goat to mushroom and forest undergrowth. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, 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. Beaufort Cheese at 5 to 12+ months develops a different profile than Crottin de Chavignol Cheese at at least 10 days.

Can You Substitute Beaufort Cheese for Crottin de Chavignol Cheese?

Beaufort Cheese can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for firm, smooth.

Which Is Better, Beaufort 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 Beaufort Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit.

Frequently Asked Questions

Is Beaufort Cheese the same as Crottin de Chavignol Cheese?

No, they're distinct cheeses. Beaufort Cheese is made from cow milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Crottin de Chavignol Cheese at least 10 days.

Is Beaufort Cheese similar to Crottin de Chavignol Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Beaufort Cheese for Crottin de Chavignol Cheese?

You can, but expect a shift in richness and milk character.

Does Beaufort Cheese taste like Crottin de 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 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, Beaufort Cheese or Crottin de Chavignol Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Crottin de Chavignol Cheese is firm, smooth.