Blue Cheese vs Crottin de Chavignol / Chavignol Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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 Blue Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Crottin de Chavignol / Chavignol Cheese (Raw)
- Rind: Blue Cheese (Natural), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Blue Cheese (Typically aged 2-6 months), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Blue Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Milk Type | Cow, Sheep, Goat | Goat's milk |
| Milk Treatment | Pasteurized or Raw | Raw |
| Texture | Crumbly, Creamy, Semi-Soft | — |
| Rind | Natural | Thin, ivory-colored, with or without white or blue molds |
| Aging | Typically aged 2-6 months | Minimum maturing period of 10 days |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | — |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Blue Cheese and Crottin de Chavignol / Chavignol Cheese
Blue Cheese
Crottin de Chavignol / Chavignol Cheese
Taste Comparison: Does Blue Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Blue Cheese for Crottin de Chavignol / Chavignol Cheese?
Blue 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, Blue Cheese or Crottin de Chavignol / Chavignol Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Frequently Asked Questions
Is Blue Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Blue Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Blue 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 Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 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, Blue 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.
See full profiles: Blue Cheese and Crottin de Chavignol / Chavignol Cheese.