Cheddar Cheese vs Crottin de Chavignol / Chavignol Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
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 Cheddar Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Cheddar Cheese (cow's milk), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Crottin de Chavignol / Chavignol Cheese (Raw)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Cheddar Cheese (A few months to several years), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Cheddar Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | England | — |
| Specific Origin | Southwest (Somerset, Gloucester) | — |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw |
| Texture | Varies (rubbery to friable and crystalline) | — |
| Rind | Varies (natural, cloth, wax, plastic) | Thin, ivory-colored, with or without white or blue molds |
| Aging | A few months to several years | Minimum maturing period of 10 days |
| Taste | Mild to sharp, buttery to brothy and savory | — |
Taste Comparison: Does Cheddar Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Cheddar Cheese for Crottin de Chavignol / Chavignol Cheese?
Cheddar Cheese can stand in for Crottin de Chavignol / Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Cheddar 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 Cheddar Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Cheddar Cheese is made from cow milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Cheddar Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cheddar Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Cheddar 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 Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
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, Cheddar 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.