Crottin de Chavignol / Chavignol Cheese vs Feta Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Feta Cheese is soft, white, aged in brine and made from goat and sheep milk, originating in Greece.
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 Is Feta Cheese?
Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Feta Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Feta Cheese (goat's and sheep's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Feta Cheese (Pasteurized, sometimes raw)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Feta Cheese (None)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Feta Cheese (2 months to longer)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Feta Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | — | Mainland Greece And Lesbos Prefecture |
| Milk Type | Goat's milk | Goat's and sheep's milk |
| Milk Treatment | Raw | Pasteurized, sometimes raw |
| Texture | — | Soft, white, aged in brine |
| Rind | Thin, ivory-colored, with or without white or blue molds | None |
| Aging | Minimum maturing period of 10 days | 2 months to longer |
| Taste | — | Sharp to mild |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Feta Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days develops a different profile than Feta Cheese at 2 months to longer.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Feta Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Feta Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Feta 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 Crottin de Chavignol / Chavignol Cheese the same as Feta Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Feta Cheese uses goat and sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Feta Cheese 2 months to longer.
Is Crottin de Chavignol / Chavignol Cheese similar to Feta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Feta Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Feta Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Feta Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.