Caciottone di Norcia Cheese vs Crottin de Chavignol Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.
What Is Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
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 Caciottone di Norcia Cheese and Crottin de Chavignol Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Crottin de Chavignol Cheese (goat's milk)
- Milk treatment: Caciottone di Norcia Cheese (Pasteurized), Crottin de Chavignol Cheese (unpasteurized)
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Crottin de Chavignol Cheese (Firm, smooth)
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Crottin de Chavignol Cheese (Natural, white or blue)
- Aging: Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type), Crottin de Chavignol Cheese (At least 10 days)
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Sancerre Region |
| Milk Type | Cow's milk and sheep's milk | Goat's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft and buttery, becoming firmer closer to the rind | Firm, smooth |
| Rind | Thin, smooth, and washed | Natural, white or blue |
| Aging | 20 to 365 days, depending on ripening type | At least 10 days |
| Taste | Fragrant and aromatic with a creamy aftertaste | Light goat to walnut and hazelnut |
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Crottin de Chavignol Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Crottin de Chavignol Cheese's light goat to mushroom and forest undergrowth. More specifically, Caciottone di Norcia Cheese shows cream, while Crottin de Chavignol Cheese leans toward light goat flavor, floral, balanced, ages to mushroom, forest undergrowth, matures to nutty flavors, repassé: strong, creamy. Aging plays into this as well. Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type develops a different profile than Crottin de Chavignol Cheese at at least 10 days.
Can You Substitute Caciottone di Norcia Cheese for Crottin de Chavignol Cheese?
Caciottone di Norcia Cheese can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and buttery, becoming firmer closer to the rind bite and body where the recipe calls for firm, smooth. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.
Which Is Better, Caciottone di Norcia 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 soft and buttery, becoming firmer closer to the rind cheese, go with Caciottone di Norcia Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Crottin de Chavignol Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Caciottone di Norcia Cheese is typically aged 20 to 365 days, depending on ripening type, Crottin de Chavignol Cheese at least 10 days.
Is Caciottone di Norcia Cheese similar to Crottin de Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Crottin de Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Crottin de Chavignol Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Crottin de Chavignol Cheese is closer to light goat to mushroom and forest undergrowth.
What is Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
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, Caciottone di Norcia Cheese or Crottin de Chavignol Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind, while Crottin de Chavignol Cheese is firm, smooth.