Beyaz Peynir Cheese vs Crottin de Chavignol / Chavignol Cheese
Beyaz Peynir Cheese is a semi-soft, brined cow, goat, or sheep-milk cheese from Turkey, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Beyaz Peynir Cheese?
Beyaz peynir is a Turkish white cheese made from unpasteurized sheep, cow or goat milk and cured in brine for about six months. It turns up plain at breakfast, in salads, and in cooked dishes such as menemen, börek and pide.
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 Beyaz Peynir Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Beyaz Peynir Cheese (cow's, goat's or sheep's milk), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Milk treatment: Beyaz Peynir Cheese (unpasteurized), Crottin de Chavignol / Chavignol Cheese (Raw)
- Aging: Beyaz Peynir Cheese (about 6 months in brine), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Beyaz Peynir Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | Turkey | — |
| Specific Origin | Turkey | — |
| Milk Type | Cow's, goat's or sheep's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Semi-soft, brined | — |
| Rind | — | Thin, ivory-colored, with or without white or blue molds |
| Aging | About 6 months in brine | Minimum maturing period of 10 days |
| Taste | Strong when matured | — |
Taste Comparison: Does Beyaz Peynir Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Beyaz Peynir Cheese at about 6 months in brine develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Beyaz Peynir Cheese for Crottin de Chavignol / Chavignol Cheese?
Beyaz Peynir 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, Beyaz Peynir 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 Beyaz Peynir Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Beyaz Peynir Cheese is made from cow, goat, or sheep milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Beyaz Peynir Cheese is typically aged about 6 months in brine, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Beyaz Peynir Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Beyaz Peynir Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Beyaz Peynir 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 Beyaz Peynir Cheese made of?
Beyaz Peynir Cheese is made from cow, goat, or sheep milk (unpasteurized), using vegetable rennet. It's typically aged about 6 months in brine. It originates in Turkey.
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, Beyaz Peynir 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.