Crottin de Chavignol / Chavignol Cheese vs Katiki Domokou Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Katiki Domokou Cheese is spreadable and made from goat or 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 Katiki Domokou Cheese?
Katiki Domokou is a soft white Greek cheese made from goat and sheep milk in Domokos, Phthiotis. It has protected designation of origin status, a low fat content, and it usually goes on toast or dakos.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Katiki Domokou Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Katiki Domokou Cheese (Sheep’s milk, goat’s milk, or mixtures)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Katiki Domokou Cheese (Pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Katiki Domokou Cheese (None)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Katiki Domokou Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | — | Domokos, Fthiotida |
| Milk Type | Goat's milk | Sheep’s milk, goat’s milk, or mixtures |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Spreadable |
| Rind | Thin, ivory-colored, with or without white or blue molds | None |
| Aging | Minimum maturing period of 10 days | — |
| Taste | — | Sour, refreshing |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Katiki Domokou Cheese?
Their flavor profiles are distinct.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Katiki Domokou Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Katiki Domokou Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Katiki Domokou 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 Katiki Domokou Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Katiki Domokou Cheese uses goat or sheep.
Is Crottin de Chavignol / Chavignol Cheese similar to Katiki Domokou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Katiki Domokou Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Katiki Domokou 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 Katiki Domokou Cheese made of?
Katiki Domokou Cheese is made from goat or sheep milk (pasteurized), using none rennet. It originates in Greece.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Katiki Domokou Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.