Crottin de Chavignol / Chavignol Cheese vs Mascarpone Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Mascarpone Cheese is soft, spreadable and made from cow milk, originating in Italy.
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 Mascarpone Cheese?
Mascarpone is a soft Italian dairy product made by coagulating cream with acid and heat, without rennet and without aging. Milky white and easy to spread, it is best known as the base of tiramisu.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Mascarpone Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Mascarpone Cheese (cow's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Mascarpone Cheese (Heated)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Mascarpone Cheese (rindless)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Mascarpone Cheese (not aged)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Mascarpone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | — | Lombardy |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Heated |
| Texture | — | Soft, spreadable |
| Rind | Thin, ivory-colored, with or without white or blue molds | Rindless |
| Aging | Minimum maturing period of 10 days | Not aged |
| Taste | — | Buttery to slightly tangy |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Mascarpone 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 Mascarpone Cheese at not aged.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Mascarpone Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Mascarpone Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Mascarpone 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 Mascarpone Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Mascarpone Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Mascarpone Cheese not aged.
Is Crottin de Chavignol / Chavignol Cheese similar to Mascarpone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Mascarpone Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Mascarpone 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 Mascarpone Cheese made of?
Mascarpone Cheese is made from cow milk (heated), using none rennet. It's typically aged not aged. It originates in Italy.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Mascarpone Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.