Crottin de Chavignol / Chavignol Cheese vs Kopanisti Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Kopanisti Cheese is spreadable and made from cow, goat, and 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 Kopanisti Cheese?
Kopanisti is a salty, spicy PDO cheese from the Cyclades, made on Mykonos for more than 300 years. Repeated kneading during ripening spreads its microbial flora through the cheese and gives it a sharp peppery bite.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Kopanisti Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Kopanisti Cheese (Whole raw cow’s, ewe’s, and goat’s milk or mixtures, adapted to the region)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Kopanisti Cheese (30 to 40 days)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Kopanisti Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | — | Cyclades Islands (Mykonos And Tinos) |
| Milk Type | Goat's milk | Whole raw cow’s, ewe’s, and goat’s milk or mixtures, adapted to the region |
| Milk Treatment | Raw | Raw |
| Texture | — | Spreadable |
| Rind | Thin, ivory-colored, with or without white or blue molds | — |
| Aging | Minimum maturing period of 10 days | 30 to 40 days |
| Taste | — | Intense salty and peppery |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Kopanisti 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 Kopanisti Cheese at 30 to 40 days.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Kopanisti Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Kopanisti Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Kopanisti 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 Kopanisti Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Kopanisti Cheese uses cow, goat, and sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Kopanisti Cheese 30 to 40 days.
Is Crottin de Chavignol / Chavignol Cheese similar to Kopanisti Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Kopanisti Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Kopanisti 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 Kopanisti Cheese made of?
Kopanisti Cheese is made from cow, goat, and sheep milk (raw), using animal rennet. It's typically aged 30 to 40 days. It originates in Greece.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Kopanisti Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.