Crottin de Chavignol / Chavignol Cheese vs Jarlsberg Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.
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 Jarlsberg Cheese?
Jarlsberg is a mild Swiss-type cheese from Norway, made from cow's milk and named after Jarlsberg Manor. It is known for its buttery, slightly sweet and nutty flavor and its medium to large holes.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Jarlsberg Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Jarlsberg Cheese (cow's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Jarlsberg Cheese (pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Jarlsberg Cheese (Plastic-covered)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Jarlsberg Cheese (Three months to twelve months)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Jarlsberg Cheese | |
|---|---|---|
| Country of Origin | — | Norway |
| Specific Origin | — | Jarlsberg, Vestfold, Norway |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Semihard |
| Rind | Thin, ivory-colored, with or without white or blue molds | Plastic-covered |
| Aging | Minimum maturing period of 10 days | Three months to twelve months |
| Taste | — | Mild, sweet, nutty |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Jarlsberg 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 Jarlsberg Cheese at three months to twelve months.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Jarlsberg Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Jarlsberg Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Jarlsberg 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 Jarlsberg Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Jarlsberg Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Jarlsberg Cheese three months to twelve months.
Is Crottin de Chavignol / Chavignol Cheese similar to Jarlsberg Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Jarlsberg Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Jarlsberg 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 Jarlsberg Cheese made of?
Jarlsberg Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged three months to twelve months. It originates in Norway.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Jarlsberg Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.