Cheddar Cheese vs Crottin de Chavignol Cheese
Cheddar Cheese
Crottin de Chavignol Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.
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 Cheese?
Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly nutty, and it is sold at three stages of ripening, from a white rind and compact paste to a crumbly one with bluish mould.
What's the Difference Between Cheddar Cheese and Crottin de Chavignol Cheese?
- Origin: Cheddar Cheese (England), Crottin de Chavignol Cheese (France)
- Milk type: Cheddar Cheese (cow's milk), Crottin de Chavignol Cheese (goat's milk)
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Crottin de Chavignol Cheese (unpasteurized)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Crottin de Chavignol Cheese (Firm, smooth)
- Rind: Cheddar Cheese (Varies (natural, cloth, wax, plastic)), Crottin de Chavignol Cheese (Natural, white or blue)
- Aging: Cheddar Cheese (A few months to several years), Crottin de Chavignol Cheese (At least 10 days)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)
Side-by-Side Comparison
| Cheddar Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Country of Origin | England | France |
| Specific Origin | Southwest (Somerset, Gloucester) | Sancerre Region |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Unpasteurized |
| Texture | Varies (rubbery to friable and crystalline) | Firm, smooth |
| Rind | Varies (natural, cloth, wax, plastic) | Natural, white or blue |
| Aging | A few months to several years | At least 10 days |
| Taste | Mild to sharp, buttery to brothy and savory | Light goat to walnut and hazelnut |
Taste Comparison: Does Cheddar Cheese Taste Like Crottin de Chavignol Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Crottin de Chavignol Cheese leans toward light goat flavor, floral, balanced, ages to mushroom, forest undergrowth, matures to nutty flavors, repassé: strong, creamy. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Crottin de Chavignol Cheese at at least 10 days.
Can You Substitute Cheddar Cheese for Crottin de Chavignol Cheese?
Cheddar Cheese can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for firm, smooth. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.
Which Is Better, Cheddar 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 varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and 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 Cheddar Cheese the same as Crottin de Chavignol Cheese?
No, they're distinct cheeses. Cheddar Cheese originates in England, while Crottin de Chavignol Cheese comes from France. Cheddar Cheese is made from cow milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Crottin de Chavignol Cheese at least 10 days.
Is Cheddar Cheese similar to Crottin de Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cheddar Cheese for Crottin de Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Cheddar Cheese taste like Crottin de Chavignol Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut.
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 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, Cheddar Cheese or Crottin de Chavignol Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Crottin de Chavignol Cheese is firm, smooth.