Crottin de Chavignol / Chavignol Cheese vs Queso Manchego
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Queso Manchego is compact and made from 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 Queso Manchego?
Manchego is a PDO sheep milk cheese from the La Mancha region of Spain, made only with whole milk from Manchega sheep. It is firm and buttery, aged between 60 days and two years, with a creamy, slightly piquant flavor and a sheep milk aftertaste.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Queso Manchego?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Queso Manchego (sheep's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Queso Manchego (raw or pasteurized, raw labelled artesano)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Queso Manchego (Pleita and flor imprints)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Queso Manchego (Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year))
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Queso Manchego | |
|---|---|---|
| Country of Origin | — | Spain |
| Specific Origin | — | La Mancha Region |
| Milk Type | Goat's milk | Sheep's milk |
| Milk Treatment | Raw | Raw or pasteurized, raw labelled artesano |
| Texture | — | Compact |
| Rind | Thin, ivory-colored, with or without white or blue molds | Pleita and flor imprints |
| Aging | Minimum maturing period of 10 days | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) |
| Taste | — | Slightly acidic |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Queso Manchego?
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 Queso Manchego at fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Queso Manchego?
Crottin de Chavignol / Chavignol Cheese can stand in for Queso Manchego in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Queso Manchego?
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 Queso Manchego?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Queso Manchego uses sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Queso Manchego fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).
Is Crottin de Chavignol / Chavignol Cheese similar to Queso Manchego?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Queso Manchego?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Queso Manchego?
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 Queso Manchego made of?
Queso Manchego is made from sheep milk (raw or pasteurized, raw labelled artesano), using animal rennet. It's typically aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year). It originates in Spain.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Queso Manchego?
It depends on the dish. The table above is the fastest way to decide based on your recipe.