Brocciu Corse / Brocciu Cheese vs Crottin de Chavignol Cheese
Brocciu Corse / Brocciu Cheese is a firm, creamy consistency goat and sheep-milk cheese, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.
What Is Brocciu Corse / Brocciu Cheese?
Brocciu Corse, also known simply as Brocciu, is a traditional cheese from Corsica, France. It is a whey cheese made exclusively from fresh goat's and/or ewe's milk whey, supplemented with fresh whole ewe's and/or goat's milk used in its raw state. The cheese is available in two varieties: fresh (frais) and ripened (passu). Brocciu Corse is characterized by its firm texture, creamy consistency, and mild, slightly salty flavor. It is a key ingredient in many regional Corsican dishes, such as omelettes with wild mint and traditional pastries. The cheese is protected under the PDO (Protected Designation of Origin) status, ensuring its production is confined to the geographical area of Corsica.
What Is Crottin de Chavignol Cheese?
Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly nutty, and it is sold at three stages of ripening, from a white rind and compact paste to a crumbly one with bluish mould.
What's the Difference Between Brocciu Corse / Brocciu Cheese and Crottin de Chavignol Cheese?
- Milk type: Brocciu Corse / Brocciu Cheese (Goat's and/or ewe's milk), Crottin de Chavignol Cheese (goat's milk)
- Milk treatment: Brocciu Corse / Brocciu Cheese (Raw), Crottin de Chavignol Cheese (unpasteurized)
- Texture: Brocciu Corse / Brocciu Cheese (Firm, creamy consistency), Crottin de Chavignol Cheese (Firm, smooth)
- Aging: Brocciu Corse / Brocciu Cheese (Available fresh or ripened), Crottin de Chavignol Cheese (At least 10 days)
- Taste: Brocciu Corse / Brocciu Cheese (Mild, slightly salty), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)
Side-by-Side Comparison
| Brocciu Corse / Brocciu Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Corsica | Sancerre Region |
| Milk Type | Goat's and/or ewe's milk | Goat's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Firm, creamy consistency | Firm, smooth |
| Rind | — | Natural, white or blue |
| Aging | Available fresh or ripened | At least 10 days |
| Taste | Mild, slightly salty | Light goat to walnut and hazelnut |
Taste Comparison: Does Brocciu Corse / Brocciu Cheese Taste Like Crottin de Chavignol Cheese?
Brocciu Corse / Brocciu Cheese reads as mild, slightly salty, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. Aging plays into this as well. Brocciu Corse / Brocciu Cheese at available fresh or ripened develops a different profile than Crottin de Chavignol Cheese at at least 10 days.
Can You Substitute Brocciu Corse / Brocciu Cheese for Crottin de Chavignol Cheese?
Brocciu Corse / Brocciu Cheese can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, creamy consistency bite and body where the recipe calls for firm, smooth. Flavor-wise, Brocciu Corse / Brocciu Cheese reads as mild, slightly salty while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.
Which Is Better, Brocciu Corse / Brocciu 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 firm, creamy consistency cheese, go with Brocciu Corse / Brocciu Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Brocciu Corse / Brocciu Cheese suits recipes that want mild, slightly salty notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.
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Frequently Asked Questions
Is Brocciu Corse / Brocciu Cheese the same as Crottin de Chavignol Cheese?
No, they're distinct cheeses. Brocciu Corse / Brocciu Cheese is made from goat and sheep milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Brocciu Corse / Brocciu Cheese is typically aged available fresh or ripened, Crottin de Chavignol Cheese at least 10 days.
Is Brocciu Corse / Brocciu Cheese similar to Crottin de Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brocciu Corse / Brocciu Cheese for Crottin de Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Brocciu Corse / Brocciu Cheese taste like Crottin de Chavignol Cheese?
Brocciu Corse / Brocciu Cheese reads as mild, slightly salty, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut.
What is Brocciu Corse / Brocciu Cheese made of?
Brocciu Corse / Brocciu Cheese is made from goat and sheep milk (raw), using traditional or commercially produced rennet; no other coagulating enzymes permitted rennet. It's typically aged available fresh or ripened.
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, Brocciu Corse / Brocciu Cheese or Crottin de Chavignol Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brocciu Corse / Brocciu Cheese is firm, creamy consistency, while Crottin de Chavignol Cheese is firm, smooth.