Crottin de Chavignol / Chavignol Cheese vs Gorgonzola Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Gorgonzola Cheese is soft to crumbly and made from cow milk, originating in Italy.
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 Gorgonzola Cheese?
Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Gorgonzola Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Gorgonzola Cheese (cow's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Gorgonzola Cheese (pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Gorgonzola Cheese (None)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Gorgonzola Cheese (2 to 3 months)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Gorgonzola Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | — | Lombardy, Piedmont |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Soft to crumbly |
| Rind | Thin, ivory-colored, with or without white or blue molds | None |
| Aging | Minimum maturing period of 10 days | 2 to 3 months |
| Taste | — | Sweet to savory |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Gorgonzola 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 Gorgonzola Cheese at 2 to 3 months.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Gorgonzola Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Gorgonzola Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Gorgonzola 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 Gorgonzola Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Gorgonzola Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Gorgonzola Cheese 2 to 3 months.
Is Crottin de Chavignol / Chavignol Cheese similar to Gorgonzola Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Gorgonzola Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Gorgonzola 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 Gorgonzola Cheese made of?
Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Gorgonzola Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.