Crottin de Chavignol / Chavignol Cheese vs Maasdam Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Maasdam Cheese is semi-hard and made from cow milk, originating in Netherlands.
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 Maasdam Cheese?
Maasdam is a Dutch cheese made in the style of Swiss Emmental, aged at least four weeks and marked by holes that form as it ripens. It tastes nutty and sweet, and it is softer than Emmental because it holds more moisture.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Maasdam Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Maasdam Cheese (cow's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Maasdam Cheese (pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Maasdam Cheese (smooth, sometimes waxed)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Maasdam Cheese (at least 4 weeks)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Maasdam Cheese | |
|---|---|---|
| Country of Origin | — | Netherlands |
| Specific Origin | — | The Netherlands |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Semi-hard |
| Rind | Thin, ivory-colored, with or without white or blue molds | Smooth, sometimes waxed |
| Aging | Minimum maturing period of 10 days | At least 4 weeks |
| Taste | — | Nutty, sweet |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Maasdam 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 Maasdam Cheese at at least 4 weeks.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Maasdam Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Maasdam Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Maasdam 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 Maasdam Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Maasdam Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Maasdam Cheese at least 4 weeks.
Is Crottin de Chavignol / Chavignol Cheese similar to Maasdam Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Maasdam Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Maasdam 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 Maasdam Cheese made of?
Maasdam Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Netherlands.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Maasdam Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.