Charolais Cheese vs Crottin de Chavignol / Chavignol Cheese
Charolais Cheese is a semi-soft goat-milk cheese from France, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Charolais Cheese?
Charolais is a raw goat's milk cheese from the Charolais and Brionnais hills of Burgundy, France. It is one of the largest goat cheeses, sold as a tall barrel-shaped round of 250 to 310 grams, and has carried PDO status since 2014.
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 Charolais Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk treatment: Charolais Cheese (unpasteurized), Crottin de Chavignol / Chavignol Cheese (Raw)
- Rind: Charolais Cheese (Bloomy, slightly wrinkled), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Charolais Cheese (Minimum of 16 days), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Charolais Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Region Around Charolles, Burgundy | — |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Semi-soft | — |
| Rind | Bloomy, slightly wrinkled | Thin, ivory-colored, with or without white or blue molds |
| Aging | Minimum of 16 days | Minimum maturing period of 10 days |
| Taste | Acidic, salty, sweet | — |
Taste Comparison: Does Charolais Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Charolais Cheese at minimum of 16 days develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Charolais Cheese for Crottin de Chavignol / Chavignol Cheese?
In most recipes, Charolais 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, Charolais 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 Charolais Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Aging also differs: Charolais Cheese is typically aged minimum of 16 days, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Charolais Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Charolais Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in flavor and finish.
Does Charolais 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 Charolais Cheese made of?
Charolais Cheese is made from goat milk (unpasteurized). It's typically aged minimum of 16 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, Charolais 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.