Crottin de Chavignol / Chavignol Cheese vs Oka Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Oka Cheese is semi-soft and made from cow milk, originating in Canada.
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 Oka Cheese?
Oka is a semi-soft washed rind cow's milk cheese from Oka, Quebec, made by Trappist monks starting in 1893 and now by Agropur. It is known for its copper-orange rind, pungent smell, and soft creamy taste with nutty, fruity notes.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Oka Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Oka Cheese (Cow)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Oka Cheese (pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Oka Cheese (washed)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Oka Cheese | |
|---|---|---|
| Country of Origin | — | Canada |
| Specific Origin | — | The Laurentides, Oka |
| Milk Type | Goat's milk | Cow |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Semi-soft |
| Rind | Thin, ivory-colored, with or without white or blue molds | Washed |
| Aging | Minimum maturing period of 10 days | — |
| Taste | — | Soft and creamy, nutty and fruity |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Oka Cheese?
Their flavor profiles are distinct.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Oka Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Oka Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Oka 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 Oka Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Oka Cheese uses cow.
Is Crottin de Chavignol / Chavignol Cheese similar to Oka Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Oka Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Oka 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 Oka Cheese made of?
Oka Cheese is made from cow milk (pasteurized). It originates in Canada.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Oka Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.