Crottin de Chavignol / Chavignol Cheese vs Monte Enebro Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Monte Enebro Cheese is smooth, dense and made from goat 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 Monte Enebro Cheese?
Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Monte Enebro Cheese?
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Monte Enebro Cheese (unpasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Monte Enebro Cheese (Charcoal-colored)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Monte Enebro Cheese (Matured for 30 days after spraying with Penicillium roqueforti)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Monte Enebro Cheese | |
|---|---|---|
| Country of Origin | — | Spain |
| Specific Origin | — | Avila, Southwest Of Madrid |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | — | Smooth, dense |
| Rind | Thin, ivory-colored, with or without white or blue molds | Charcoal-colored |
| Aging | Minimum maturing period of 10 days | Matured for 30 days after spraying with Penicillium roqueforti |
| Taste | — | Bold, goaty, tang, pleasing spice |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Monte Enebro 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 Monte Enebro Cheese at matured for 30 days after spraying with penicillium roqueforti.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Monte Enebro Cheese?
In most recipes, Crottin de Chavignol / Chavignol Cheese and Monte Enebro 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 Monte Enebro 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 Monte Enebro Cheese?
No, they're distinct cheeses. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Monte Enebro Cheese matured for 30 days after spraying with penicillium roqueforti.
Is Crottin de Chavignol / Chavignol Cheese similar to Monte Enebro Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Monte Enebro Cheese?
You can, but expect a shift in flavor and finish.
Does Crottin de Chavignol / Chavignol Cheese taste like Monte Enebro 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 Monte Enebro Cheese made of?
Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. It originates in Spain.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Monte Enebro Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.