Cheese Curds vs Crottin de Chavignol Cheese

Q: Is Cheese Curds the same as Crottin de Chavignol Cheese?

No. Cheese Curds and Crottin de Chavignol Cheese are distinct cheeses from Canada, India and United States and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cheese Curds for Crottin de Chavignol Cheese?

In most recipes you can swap Cheese Curds for Crottin de Chavignol Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Cheese Curds or Crottin de Chavignol Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cheese Curds is a fresh firm cheese from Canada, India and United States, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.

What Is Cheese Curds?

Cheese curds are moist pieces of curdled milk, eaten alone as a snack or cooked into dishes such as poutine. Fresh ones squeak against the teeth, which is how they earned the name squeaky cheese.

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 Cheese Curds and Crottin de Chavignol Cheese?

Origin: Cheese Curds (Canada, India and United States), Crottin de Chavignol Cheese (France)
Milk treatment: Cheese Curds (pasteurized), Crottin de Chavignol Cheese (unpasteurized)
Texture: Cheese Curds (fresh firm), Crottin de Chavignol Cheese (Firm, smooth)
Rind: Cheese Curds (natural), Crottin de Chavignol Cheese (Natural, white or blue)
Aging: Cheese Curds (fresh, best within 12 hours), Crottin de Chavignol Cheese (At least 10 days)
Taste: Cheese Curds (mild, milky), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)

Side-by-Side Comparison

	Cheese Curds	Crottin de Chavignol Cheese
Country of Origin	Canada, India And United States	France
Specific Origin	The U.S. And Canada	Sancerre Region
Milk Type	—	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Fresh firm	Firm, smooth
Rind	Natural	Natural, white or blue
Aging	Fresh, best within 12 hours	At least 10 days
Taste	Mild, milky	Light goat to walnut and hazelnut

Taste Comparison: Does Cheese Curds Taste Like Crottin de Chavignol Cheese?

Cheese Curds reads as mild, milky, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. On the nose, Cheese Curds offers fresh, contrasted with Crottin de Chavignol Cheese's light goat to mushroom and forest undergrowth. More specifically, Cheese Curds shows mild, varying with the production method, 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. Cheese Curds at fresh, best within 12 hours develops a different profile than Crottin de Chavignol Cheese at at least 10 days.

Can You Substitute Cheese Curds for Crottin de Chavignol Cheese?

Cheese Curds can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh firm bite and body where the recipe calls for firm, smooth. Flavor-wise, Cheese Curds reads as mild, milky while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.

Which Is Better, Cheese Curds or Crottin de Chavignol Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a fresh firm cheese, go with Cheese Curds. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Cheese Curds suits recipes that want mild, milky notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.

Which is your favorite?

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Frequently Asked Questions

Is Cheese Curds the same as Crottin de Chavignol Cheese?

No, they're distinct cheeses. Cheese Curds originates in Canada, India and United States, while Crottin de Chavignol Cheese comes from France. Aging also differs: Cheese Curds is typically aged fresh, best within 12 hours, Crottin de Chavignol Cheese at least 10 days.

Is Cheese Curds similar to Crottin de Chavignol Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Cheese Curds for Crottin de Chavignol Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Cheese Curds taste like Crottin de Chavignol Cheese?

Cheese Curds reads as mild, milky, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut. Aromas also diverge. Cheese Curds leans fresh, and Crottin de Chavignol Cheese is closer to light goat to mushroom and forest undergrowth.

What is Cheese Curds made of?

Cheese Curds is made from milk (pasteurized). It's typically aged fresh, best within 12 hours. It originates in Canada, India and United States.

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, Cheese Curds or Crottin de Chavignol Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cheese Curds is fresh firm, while Crottin de Chavignol Cheese is firm, smooth.