Crottin de Chavignol / Chavignol Cheese vs Idiazabal Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Idiazabal Cheese is firm, slightly elastic and made from sheep milk, originating in Spain.
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 Idiazabal Cheese?
Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Idiazabal Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Idiazabal Cheese (Sheep)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Idiazabal Cheese (Hard, smooth)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Idiazabal Cheese (60 days)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Idiazabal Cheese | |
|---|---|---|
| Country of Origin | — | Spain |
| Specific Origin | — | Basque Country, Navarre |
| Milk Type | Goat's milk | Sheep |
| Milk Treatment | Raw | Raw |
| Texture | — | Firm, slightly elastic |
| Rind | Thin, ivory-colored, with or without white or blue molds | Hard, smooth |
| Aging | Minimum maturing period of 10 days | 60 days |
| Taste | — | Intense, slightly piquant |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Idiazabal 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 Idiazabal Cheese at 60 days.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Idiazabal Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Idiazabal Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Idiazabal 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 Idiazabal Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Idiazabal Cheese uses sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Idiazabal Cheese 60 days.
Is Crottin de Chavignol / Chavignol Cheese similar to Idiazabal Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Idiazabal Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Idiazabal 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 Idiazabal Cheese made of?
Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Idiazabal Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.