Crottin de Chavignol / Chavignol Cheese vs Pecorino Romano Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Pecorino Romano Cheese is hard and made from sheep 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 Pecorino Romano Cheese?
Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Pecorino Romano Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Pecorino Romano Cheese (sheep's milk)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Pecorino Romano Cheese (Pale yellow to brown or black)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Pecorino Romano Cheese (5–8 months or longer)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | — | Lazio, Sardinia, Grosseto |
| Milk Type | Goat's milk | Sheep's milk |
| Milk Treatment | Raw | — |
| Texture | — | Hard |
| Rind | Thin, ivory-colored, with or without white or blue molds | Pale yellow to brown or black |
| Aging | Minimum maturing period of 10 days | 5–8 months or longer |
| Taste | — | Sharp, salty |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Pecorino Romano 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 Pecorino Romano Cheese at 5–8 months or longer.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Pecorino Romano Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Pecorino Romano 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 Pecorino Romano Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Pecorino Romano Cheese uses sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Pecorino Romano Cheese 5–8 months or longer.
Is Crottin de Chavignol / Chavignol Cheese similar to Pecorino Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Pecorino Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Pecorino Romano 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 Pecorino Romano Cheese made of?
Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Pecorino Romano Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.