Comté Cheese vs Crottin de Chavignol / Chavignol Cheese
Comté Cheese is a smooth; semi-hard cow-milk cheese from France, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Comté Cheese?
Comté is a hard cheese from eastern France, made daily from raw cow's milk in village dairies called fruitières. It holds PDO status, has the largest production of any French PDO cheese, and tastes mild, nutty, salty and slightly sweet.
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 Comté Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Comté Cheese (Cow's Milk), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Rind: Comté Cheese (Natural), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Comté Cheese (4 months to 3 years), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Comté Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Massif Du Jura | — |
| Milk Type | Cow's Milk | Goat's milk |
| Milk Treatment | Raw | Raw |
| Texture | Smooth; Semi-hard | — |
| Rind | Natural | Thin, ivory-colored, with or without white or blue molds |
| Aging | 4 months to 3 years | Minimum maturing period of 10 days |
| Taste | Nutty, creamy, sweet to meaty, roasted | — |
Taste Comparison: Does Comté Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Comté Cheese at 4 months to 3 years develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Comté Cheese for Crottin de Chavignol / Chavignol Cheese?
Comté 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, Comté 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 Comté Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Comté Cheese is made from cow milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Comté Cheese is typically aged 4 months to 3 years, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Comté Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Comté Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Comté 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 Comté Cheese made of?
Comté Cheese is made from cow milk (raw). It's typically aged 4 months to 3 years. It originates in France.
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, Comté 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.