Crottin de Chavignol / Chavignol Cheese vs Hollandse geitenkaas Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Hollandse geitenkaas Cheese is slightly soft to pliable at four weeks, becomes firmer as moisture content decreases and made from goat milk.
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 Hollandse geitenkaas Cheese?
Hollandse Geitenkaas is a semi-hard cheese from the Netherlands, made from goat's milk. It is produced in a manner similar to Gouda cheese and can be naturally ripened with a rind or foil-ripened without a rind. The cheese is known for its soft, mild, and clean taste, which becomes more intense as it ages. The ripening process takes at least 25 days, and the cheese can be aged for more than a year. It is made using pasteurized goat's milk from Dutch dairy goat holdings. The cheese can include herbs, spices, and vegetables for added flavor. Hollandse Geitenkaas is recognized for its high quality and has a strong national and international reputation.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Hollandse geitenkaas Cheese?
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Hollandse geitenkaas Cheese (Pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Hollandse geitenkaas Cheese (Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Hollandse geitenkaas Cheese (Minimum of 25 days, can be aged for more than one year)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Hollandse geitenkaas Cheese | |
|---|---|---|
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases |
| Rind | Thin, ivory-colored, with or without white or blue molds | Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened |
| Aging | Minimum maturing period of 10 days | Minimum of 25 days, can be aged for more than one year |
| Taste | — | Soft, mild, and clean |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Hollandse geitenkaas 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 Hollandse geitenkaas Cheese at minimum of 25 days, can be aged for more than one year.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Hollandse geitenkaas Cheese?
In most recipes, Crottin de Chavignol / Chavignol Cheese and Hollandse geitenkaas Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Hollandse geitenkaas 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 Hollandse geitenkaas Cheese?
No, they're distinct cheeses. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Hollandse geitenkaas Cheese minimum of 25 days, can be aged for more than one year.
Is Crottin de Chavignol / Chavignol Cheese similar to Hollandse geitenkaas Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Hollandse geitenkaas Cheese?
You can, but expect a shift in flavor and finish.
Does Crottin de Chavignol / Chavignol Cheese taste like Hollandse geitenkaas 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 Hollandse geitenkaas Cheese made of?
Hollandse geitenkaas Cheese is made from goat milk (pasteurized), using animal or microbial rennet. It's typically aged minimum of 25 days, can be aged for more than one year.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Hollandse geitenkaas Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.