Crottin de Chavignol / Chavignol Cheese vs Limburger Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Limburger Cheese is firm to spreadable and made from cow milk, originating in Belgium.
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 Limburger Cheese?
Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Limburger Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Limburger Cheese (Cow’s milk)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Limburger Cheese (Sticky, orange-brown)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Limburger Cheese (3 months)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Limburger Cheese | |
|---|---|---|
| Country of Origin | — | Belgium |
| Specific Origin | — | Limburg, Allgäu |
| Milk Type | Goat's milk | Cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | — | Firm to spreadable |
| Rind | Thin, ivory-colored, with or without white or blue molds | Sticky, orange-brown |
| Aging | Minimum maturing period of 10 days | 3 months |
| Taste | — | Meaty, farmyard |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Limburger 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 Limburger Cheese at 3 months.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Limburger Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Limburger Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Limburger 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 Limburger Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Limburger Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Limburger Cheese 3 months.
Is Crottin de Chavignol / Chavignol Cheese similar to Limburger Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Limburger Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Limburger 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 Limburger Cheese made of?
Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Limburger Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.