Crottin de Chavignol / Chavignol Cheese vs Mozzarella Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Mozzarella Cheese is soft, creamy and made from cow, goat, sheep, or buffalo 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 Mozzarella Cheese?
Mozzarella is a semi-soft, non-aged cheese from southern Italy, made by stretching and kneading the curd. Cow's milk versions are called fior di latte, buffalo milk versions mozzarella di bufala, and it tops most pizza.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Mozzarella Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Mozzarella Cheese (cow's, goat's, sheep's or water buffalo's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Mozzarella Cheese (Pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Mozzarella Cheese (None)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Mozzarella Cheese (Eaten fresh)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Mozzarella Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | — | Southern Italy |
| Milk Type | Goat's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Soft, creamy |
| Rind | Thin, ivory-colored, with or without white or blue molds | None |
| Aging | Minimum maturing period of 10 days | Eaten fresh |
| Taste | — | Mild, milky |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Mozzarella 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 Mozzarella Cheese at eaten fresh.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Mozzarella Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Mozzarella Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Mozzarella 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 Mozzarella Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Mozzarella Cheese uses cow, goat, sheep, or buffalo. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Mozzarella Cheese eaten fresh.
Is Crottin de Chavignol / Chavignol Cheese similar to Mozzarella Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Mozzarella Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Mozzarella 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 Mozzarella Cheese made of?
Mozzarella Cheese is made from cow, goat, sheep, or buffalo milk (pasteurized), using calf's or microbial rennet. It's typically aged eaten fresh. It originates in Italy.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Mozzarella Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.