Crottin de Chavignol / Chavignol Cheese vs Mâconnais Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Mâconnais Cheese is soft, homogenous, creamy, firm, smooth and made from goat milk, originating in France.
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 Mâconnais Cheese?
Mâconnais is a small goat's milk cheese from Burgundy, France, sometimes made with a mix of goat's and cow's milk. It is shaped like a little truncated cone and has held AOC certification since 2005.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Mâconnais Cheese?
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Mâconnais Cheese (Covered mainly with geotrichum; may develop blue penicillium marks)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Mâconnais Cheese (Minimum ripening period results in a weight of 50 to 65 g)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Mâconnais Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Mâconnais Region, Including Specific Municipalities In The Département Du Rhône And Département De Saône Et Loire. |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Raw | Raw |
| Texture | — | Soft, homogenous, creamy, firm, smooth |
| Rind | Thin, ivory-colored, with or without white or blue molds | Covered mainly with geotrichum; may develop blue penicillium marks |
| Aging | Minimum maturing period of 10 days | Minimum ripening period results in a weight of 50 to 65 g |
| Taste | — | Salty, tangy |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Mâconnais 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 Mâconnais Cheese at minimum ripening period results in a weight of 50 to 65 g.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Mâconnais Cheese?
In most recipes, Crottin de Chavignol / Chavignol Cheese and Mâconnais Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Mâconnais 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 Mâconnais Cheese?
No, they're distinct cheeses. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Mâconnais Cheese minimum ripening period results in a weight of 50 to 65 g.
Is Crottin de Chavignol / Chavignol Cheese similar to Mâconnais Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Mâconnais Cheese?
You can, but expect a shift in flavor and finish.
Does Crottin de Chavignol / Chavignol Cheese taste like Mâconnais 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 Mâconnais Cheese made of?
Mâconnais Cheese is made from goat milk (raw), using small amount added rennet. It's typically aged minimum ripening period results in a weight of 50 to 65 g. It originates in France.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Mâconnais Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.