Chabichou du Poitou Cheese vs Crottin de Chavignol / Chavignol Cheese

Chabichou du Poitou Cheese is a soft, creamy to brittle goat-milk cheese from France, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.

What Is Chabichou du Poitou Cheese?

Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 days and is the only soft-ripened goat cheese that PDO rules allow to be made with pasteurized milk.

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 Chabichou du Poitou Cheese and Crottin de Chavignol / Chavignol Cheese?

• Milk treatment: Chabichou du Poitou Cheese (unpasteurized or whole), Crottin de Chavignol / Chavignol Cheese (Raw)
• Rind: Chabichou du Poitou Cheese (White with blue-gray patches), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
• Aging: Chabichou du Poitou Cheese (At least 10 days), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)

Side-by-Side Comparison

Taste Comparison: Does Chabichou du Poitou Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Chabichou du Poitou Cheese at at least 10 days develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.

Can You Substitute Chabichou du Poitou Cheese for Crottin de Chavignol / Chavignol Cheese?

In most recipes, Chabichou du Poitou 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, Chabichou du Poitou Cheese or Crottin de Chavignol / Chavignol Cheese?

There's no single winner. It depends on your recipe and the profile you want.

Frequently Asked Questions

Is Chabichou du Poitou Cheese the same as Crottin de Chavignol / Chavignol Cheese?

No, they're distinct cheeses. Aging also differs: Chabichou du Poitou Cheese is typically aged at least 10 days, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.

Is Chabichou du Poitou Cheese similar to Crottin de Chavignol / Chavignol Cheese?

Somewhat. They share a goat-milk base but diverge in texture and flavor.

Can I substitute Chabichou du Poitou Cheese for Crottin de Chavignol / Chavignol Cheese?

You can, but expect a shift in flavor and finish.

Does Chabichou du Poitou 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 Chabichou du Poitou Cheese made of?

Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 days. It originates in France.

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, Chabichou du Poitou 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.