Bitto Cheese vs Crottin de Chavignol / Chavignol Cheese
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
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 Bitto Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Bitto Cheese (Minimum of 70 days), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Bitto Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | — |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Goat's milk |
| Milk Treatment | Raw | Raw |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | — |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Thin, ivory-colored, with or without white or blue molds |
| Aging | Minimum of 70 days | Minimum maturing period of 10 days |
| Taste | Mild and sweet when young, stronger and spicier with age | — |
Taste Comparison: Does Bitto Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Bitto Cheese for Crottin de Chavignol / Chavignol Cheese?
Bitto 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, Bitto 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 Bitto Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Bitto Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto 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 Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
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, Bitto 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.