Crottin de Chavignol / Chavignol Cheese vs Manouri Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Manouri Cheese is smooth, dense and made from goat or sheep milk, originating in Greece.
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 Manouri Cheese?
Manouri is a Greek semi-soft fresh whey cheese made from goat or sheep milk as a by-product of feta production. Cream added to the whey makes it richer and far less salty than feta.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Manouri Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Manouri Cheese (goat's or sheep's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Manouri Cheese (pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Manouri Cheese (None)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Manouri Cheese (Typically eaten young, can be aged for grating)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Manouri Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | — | Central And Western Macedonia, Thessaly |
| Milk Type | Goat's milk | Goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Smooth, dense |
| Rind | Thin, ivory-colored, with or without white or blue molds | None |
| Aging | Minimum maturing period of 10 days | Typically eaten young, can be aged for grating |
| Taste | — | Rich, milky, tangy, slightly citrusy |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Manouri 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 Manouri Cheese at typically eaten young, can be aged for grating.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Manouri Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Manouri Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Manouri 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 Manouri Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Manouri Cheese uses goat or sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Manouri Cheese typically eaten young, can be aged for grating.
Is Crottin de Chavignol / Chavignol Cheese similar to Manouri Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Manouri Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Manouri 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 Manouri Cheese made of?
Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. It originates in Greece.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Manouri Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.