Coulommiers Cheese vs Crottin de Chavignol Cheese

Coulommiers Cheese is a soft cow-milk cheese from France, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.

What Is Coulommiers Cheese?

Coulommiers is a soft cheese from the Brie region of France, similar to Brie but smaller in size. It has a creamy texture and a mild, buttery flavor that becomes more earthy and complex as it ripens. The cheese is encased in an edible white mold rind that helps to mature the cheese from the outside in.

What Is Crottin de Chavignol Cheese?

Crottin de Chavignol is a small goat cheese from the Loire Valley of France. It has a strong, slightly goaty flavor that becomes nuttier and more intense as it ages and the exterior develops from soft and smooth to a dry, crumbly texture with a moldy rind.

What's the Difference Between Coulommiers Cheese and Crottin de Chavignol Cheese?

• Milk type: Coulommiers Cheese (cow's milk), Crottin de Chavignol Cheese (goat's milk)
• Texture: Coulommiers Cheese (Soft), Crottin de Chavignol Cheese (Firm, smooth)
• Rind: Coulommiers Cheese (White Penicillium candidum), Crottin de Chavignol Cheese (Natural, white or blue)
• Aging: Coulommiers Cheese (4-8 weeks), Crottin de Chavignol Cheese (At least 10 days)
• Taste: Coulommiers Cheese (Fresh, creamy to fine, stronger), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)

Side-by-Side Comparison

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

Coulommiers Cheese reads as fresh, creamy to fine, stronger, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. More specifically, Coulommiers Cheese shows factory-made: fresh, creamy, firm. artisanal: more distinctive, reddish blush on rind, finer flavor, readiness to run, matured 5-8 weeks., 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. Coulommiers Cheese at 4-8 weeks develops a different profile than Crottin de Chavignol Cheese at at least 10 days.

Can You Substitute Coulommiers Cheese for Crottin de Chavignol Cheese?

Coulommiers 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 bite and body where the recipe calls for firm, smooth. Flavor-wise, Coulommiers Cheese reads as fresh, creamy to fine, stronger while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.

Which Is Better, Coulommiers 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 cheese, go with Coulommiers Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Coulommiers Cheese suits recipes that want fresh, creamy to fine, stronger notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.

Frequently Asked Questions

Is Coulommiers Cheese the same as Crottin de Chavignol Cheese?

No, they're distinct cheeses. Coulommiers Cheese is made from cow milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Coulommiers Cheese is typically aged 4-8 weeks, Crottin de Chavignol Cheese at least 10 days.

Is Coulommiers Cheese similar to Crottin de Chavignol Cheese?

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

Can I substitute Coulommiers Cheese for Crottin de Chavignol Cheese?

You can, but expect a shift in richness and milk character.

Does Coulommiers Cheese taste like Crottin de Chavignol Cheese?

Coulommiers Cheese reads as fresh, creamy to fine, stronger, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut.

What is Coulommiers Cheese made of?

Coulommiers Cheese is made from cow milk (unpasteurized). It's typically aged 4-8 weeks. It originates in France.

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, Coulommiers Cheese or Crottin de Chavignol Cheese?

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