Cardo Cheese vs Crottin de Chavignol / Chavignol Cheese
Cardo Cheese is a semi-soft, artisan goat-milk cheese from England, Scotland and Wales, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Cardo Cheese?
Cardo is a semi-soft artisan cheese made from pasteurized goat's milk in Timsbury, Somerset, England. It is crafted with a washed rind that contributes to its pungent aroma. The cheese has an ivory-colored interior with a creamy, smooth texture. Its flavor profile is a mix of floral, pungent, and savory notes, making it an interesting choice for those who enjoy bold cheeses. The cheese is enjoyed across England, Scotland, and Wales, offering a taste that reflects the region's cheese-making tradition. Ideal for pairing with crusty bread or a selection of fruits, Cardo makes a flavorful addition to any cheese board.
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 Cardo Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk treatment: Cardo Cheese (pasteurized), Crottin de Chavignol / Chavignol Cheese (Raw)
- Rind: Cardo Cheese (washed), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
Side-by-Side Comparison
| Cardo Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | England, Scotland And Wales | — |
| Specific Origin | Timsbury, Somerset | — |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-soft, artisan | — |
| Rind | Washed | Thin, ivory-colored, with or without white or blue molds |
| Aging | — | Minimum maturing period of 10 days |
| Taste | Floral, pungent, savory | — |
Taste Comparison: Does Cardo Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct.
Can You Substitute Cardo Cheese for Crottin de Chavignol / Chavignol Cheese?
In most recipes, Cardo Cheese and Crottin de Chavignol / Chavignol Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over.
Which Is Better, Cardo 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 Cardo Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses.
Is Cardo Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Cardo Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in flavor and finish.
Does Cardo 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 Cardo Cheese made of?
Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.
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, Cardo 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.