Cardo Cheese vs Crottin de Chavignol Cheese
Cardo Cheese is a semi-soft, artisan goat-milk cheese from England, Scotland and Wales, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.
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 Cheese?
Crottin de Chavignol is a small goat cheese from the Loire Valley of France. It has a strong, slightly goaty flavor that becomes nuttier and more intense as it ages and the exterior develops from soft and smooth to a dry, crumbly texture with a moldy rind.
What's the Difference Between Cardo Cheese and Crottin de Chavignol Cheese?
- Origin: Cardo Cheese (England, Scotland and Wales), Crottin de Chavignol Cheese (France)
- Milk treatment: Cardo Cheese (pasteurized), Crottin de Chavignol Cheese (unpasteurized)
- Texture: Cardo Cheese (semi-soft, artisan), Crottin de Chavignol Cheese (Firm, smooth)
- Rind: Cardo Cheese (washed), Crottin de Chavignol Cheese (Natural, white or blue)
- Taste: Cardo Cheese (floral, pungent, savory), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)
Side-by-Side Comparison
| Cardo Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Country of Origin | England, Scotland And Wales | France |
| Specific Origin | Timsbury, Somerset | Sancerre Region |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Semi-soft, artisan | Firm, smooth |
| Rind | Washed | Natural, white or blue |
| Aging | — | At least 10 days |
| Taste | Floral, pungent, savory | Light goat to walnut and hazelnut |
Taste Comparison: Does Cardo Cheese Taste Like Crottin de Chavignol Cheese?
Cardo Cheese reads as floral, pungent, savory, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. On the nose, Cardo Cheese offers pungent, contrasted with Crottin de Chavignol Cheese's light goat to mushroom and forest undergrowth.
Can You Substitute Cardo Cheese for Crottin de Chavignol Cheese?
In most recipes, Cardo Cheese and Crottin de Chavignol Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect semi-soft, artisan bite and body where the recipe calls for firm, smooth. Flavor-wise, Cardo Cheese reads as floral, pungent, savory while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.
Which Is Better, Cardo 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 semi-soft, artisan cheese, go with Cardo Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Cardo Cheese suits recipes that want floral, pungent, savory notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.
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Frequently Asked Questions
Is Cardo Cheese the same as Crottin de Chavignol Cheese?
No, they're distinct cheeses. Cardo Cheese originates in England, Scotland and Wales, while Crottin de Chavignol Cheese comes from France.
Is Cardo Cheese similar to Crottin de Chavignol Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Cardo Cheese for Crottin de Chavignol Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cardo Cheese taste like Crottin de Chavignol Cheese?
Cardo Cheese reads as floral, pungent, savory, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut. Aromas also diverge. Cardo Cheese leans pungent, and Crottin de Chavignol Cheese is closer to light goat to mushroom and forest undergrowth.
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 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, Cardo Cheese or Crottin de Chavignol Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cardo Cheese is semi-soft, artisan, while Crottin de Chavignol Cheese is firm, smooth.