Crottin de Chavignol / Chavignol Cheese vs Njeguški Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Njeguški Cheese is hard and made from sheep milk, originating in Montenegro.
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 Njeguški Cheese?
Njeguški sir is a traditional cheese from Njeguši, Montenegro, made from a mix of cow's and sheep's milk. It is aged in a mixture of oil and ash, which gives it a distinctive smoky flavor and a firm texture. Njeguški sir is often used in regional dishes or served with prosciutto.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Njeguški Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Njeguški Cheese (Sheep's milk)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Njeguški Cheese (Golden-yellow crust)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Njeguški Cheese (4 weeks minimum, 90-150 days for olive oil matured)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Njeguški Cheese | |
|---|---|---|
| Country of Origin | — | Montenegro |
| Specific Origin | — | Njeguški, Lovćen Mountains |
| Milk Type | Goat's milk | Sheep's milk |
| Milk Treatment | Raw | — |
| Texture | — | Hard |
| Rind | Thin, ivory-colored, with or without white or blue molds | Golden-yellow crust |
| Aging | Minimum maturing period of 10 days | 4 weeks minimum, 90-150 days for olive oil matured |
| Taste | — | Slightly sour-milky, moderately salty |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Njeguški 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 Njeguški Cheese at 4 weeks minimum, 90-150 days for olive oil matured.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Njeguški Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Njeguški Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Njeguški 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 Njeguški Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Njeguški Cheese uses sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Njeguški Cheese 4 weeks minimum, 90-150 days for olive oil matured.
Is Crottin de Chavignol / Chavignol Cheese similar to Njeguški Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Njeguški Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Njeguški 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 Njeguški Cheese made of?
Njeguški Cheese is made from sheep milk. It's typically aged 4 weeks minimum, 90-150 days for olive oil matured. It originates in Montenegro.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Njeguški Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.