Caciocavallo Cheese vs Crottin de Chavignol / Chavignol Cheese
Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Caciocavallo Cheese?
Caciocavallo is a stretched-curd cheese from southern Italy, made with sheep's or cow's milk and shaped like a teardrop. It has a hard edible rind and tastes much like the aged provolone of the same region.
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 Caciocavallo Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Caciocavallo Cheese (cow's milk), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Rind: Caciocavallo Cheese (Smooth, thickens with age), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Caciocavallo Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Apennine Mountain Range | — |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | — | Raw |
| Texture | Firm to semihard, chewy to crumbly | — |
| Rind | Smooth, thickens with age | Thin, ivory-colored, with or without white or blue molds |
| Aging | 2 to 12 months, up to 5 years | Minimum maturing period of 10 days |
| Taste | Slightly sweet to sharp, piquant, complex | — |
Taste Comparison: Does Caciocavallo Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Caciocavallo Cheese for Crottin de Chavignol / Chavignol Cheese?
Caciocavallo 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, Caciocavallo 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 Caciocavallo Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Caciocavallo Cheese is made from cow milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Caciocavallo Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciocavallo Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Caciocavallo 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 Caciocavallo Cheese made of?
Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. 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, Caciocavallo 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.