Chimay Cheese vs Crottin de Chavignol Cheese

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

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

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

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

Q: Which should I choose, Chimay Cheese 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.

Chimay Cheese is a soft to hard depending on variety, creamy cheese from Belgium, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.

What Is Chimay Cheese?

Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.

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 Chimay Cheese and Crottin de Chavignol Cheese?

Origin: Chimay Cheese (Belgium), Crottin de Chavignol Cheese (France)
Milk treatment: Chimay Cheese (pasteurized), Crottin de Chavignol Cheese (unpasteurized)
Texture: Chimay Cheese (soft to hard depending on variety, creamy), Crottin de Chavignol Cheese (Firm, smooth)
Rind: Chimay Cheese (washed, some varieties covered with a fine white bloom), Crottin de Chavignol Cheese (Natural, white or blue)
Aging: Chimay Cheese (2 weeks to 6 months), Crottin de Chavignol Cheese (At least 10 days)
Taste: Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)

Side-by-Side Comparison

	Chimay Cheese	Crottin de Chavignol Cheese
Country of Origin	Belgium	France
Specific Origin	Baileux, Hainaut, Belgium	Sancerre Region
Milk Type	—	Goat's milk
Milk Treatment	Pasteurized	Unpasteurized
Texture	Soft to hard depending on variety, creamy	Firm, smooth
Rind	Washed, some varieties covered with a fine white bloom	Natural, white or blue
Aging	2 weeks to 6 months	At least 10 days
Taste	Slightly bitter from the beer hops, nutty in aged versions	Light goat to walnut and hazelnut

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

Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. More specifically, Chimay Cheese shows dried fruit and nuts with a light bitter edge in vieux chimay, similar to aged gouda, 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. Chimay Cheese at 2 weeks to 6 months develops a different profile than Crottin de Chavignol Cheese at at least 10 days.

Can You Substitute Chimay Cheese for Crottin de Chavignol Cheese?

Chimay Cheese can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to hard depending on variety, creamy bite and body where the recipe calls for firm, smooth. Flavor-wise, Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.

Which Is Better, Chimay 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 soft to hard depending on variety, creamy cheese, go with Chimay Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Chimay Cheese suits recipes that want slightly bitter from the beer hops, nutty in aged versions 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 Chimay Cheese the same as Crottin de Chavignol Cheese?

No, they're distinct cheeses. Chimay Cheese originates in Belgium, while Crottin de Chavignol Cheese comes from France. Aging also differs: Chimay Cheese is typically aged 2 weeks to 6 months, Crottin de Chavignol Cheese at least 10 days.

Is Chimay Cheese similar to Crottin de Chavignol Cheese?

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

Can I substitute Chimay Cheese for Crottin de Chavignol Cheese?

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

Does Chimay Cheese taste like Crottin de Chavignol Cheese?

Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut.

What is Chimay Cheese made of?

Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.

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, Chimay Cheese or Crottin de Chavignol Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chimay Cheese is soft to hard depending on variety, creamy, while Crottin de Chavignol Cheese is firm, smooth.