Crottin de Chavignol / Chavignol Cheese vs Mahón-Menorca Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Mahón-Menorca Cheese is firm and made from cow or sheep milk, originating in Spain.
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 Mahón-Menorca Cheese?
Mahón-Menorca is a white cow's milk cheese from the island of Menorca, named after the town and port of Mahón. It runs soft to hard depending on age, with an orange rind rubbed with butter or oil and paprika and a buttery, sharp, slightly salty taste.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Mahón-Menorca Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Mahón-Menorca Cheese (Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%))
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Mahón-Menorca Cheese (Characteristic orangish)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Mahón-Menorca Cheese (Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Mahón-Menorca Cheese | |
|---|---|---|
| Country of Origin | — | Spain |
| Specific Origin | — | Menorca, Balearic Islands |
| Milk Type | Goat's milk | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
| Milk Treatment | Raw | Raw or any authorized preservation technology |
| Texture | — | Firm |
| Rind | Thin, ivory-colored, with or without white or blue molds | Characteristic orangish |
| Aging | Minimum maturing period of 10 days | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
| Taste | — | Salty and spicy |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Mahón-Menorca 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 Mahón-Menorca Cheese at tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Mahón-Menorca Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Mahón-Menorca Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Mahón-Menorca 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 Mahón-Menorca Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Mahón-Menorca Cheese uses cow or sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Mahón-Menorca Cheese tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months.
Is Crottin de Chavignol / Chavignol Cheese similar to Mahón-Menorca Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Mahón-Menorca Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Mahón-Menorca 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 Mahón-Menorca Cheese made of?
Mahón-Menorca Cheese is made from cow or sheep milk (raw or any authorized preservation technology), using vegetable (cynara cardunculus) rennet. It's typically aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months. It originates in Spain.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Mahón-Menorca Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.