Burrata Cheese vs Crottin de Chavignol / Chavignol Cheese
Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Burrata Cheese?
Burrata is a fresh Italian cheese from Puglia with a pouch of stretched mozzarella curd around a filling of stracciatella and cream. Cut it open and the soft centre spills out, which is what it is known for.
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 Burrata Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Burrata Cheese (cow, occasionally water buffalo), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Crottin de Chavignol / Chavignol Cheese (Raw)
- Rind: Burrata Cheese (Thin), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Burrata Cheese (Within 48 hours), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Burrata Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Andria, Apulia | — |
| Milk Type | Cow, occasionally water buffalo | Goat's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Soft, creamy | — |
| Rind | Thin | Thin, ivory-colored, with or without white or blue molds |
| Aging | Within 48 hours | Minimum maturing period of 10 days |
| Taste | Mild, lactic | — |
Taste Comparison: Does Burrata Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Burrata Cheese for Crottin de Chavignol / Chavignol Cheese?
Burrata 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, Burrata 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 Burrata Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Burrata Cheese is typically aged within 48 hours, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Burrata Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Burrata Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Burrata 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 Burrata Cheese made of?
Burrata Cheese is made from cow or buffalo milk (pasteurized or unpasteurized), using animal rennet. It's typically aged within 48 hours. 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, Burrata 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.