Crottin de Chavignol / Chavignol Cheese vs Quark Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Quark Cheese is soft, nonaged, unsalted and made from cow milk.
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 Quark Cheese?
Quark is a fresh acid-set cheese made by souring milk with lactic acid bacteria and straining the curd. Soft, white, unaged and usually unsalted, it anchors German, Austrian and Slavic cooking, where the drier version goes by tvorog.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Quark Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Quark Cheese (cow's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Quark Cheese (pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Quark Cheese (None)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Quark Cheese (Fresh, nonaged)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Quark Cheese | |
|---|---|---|
| Specific Origin | — | Widespread In German-Speaking And Slavic Countries, As Well As Northern Europe |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Soft, nonaged, unsalted |
| Rind | Thin, ivory-colored, with or without white or blue molds | None |
| Aging | Minimum maturing period of 10 days | Fresh, nonaged |
| Taste | — | Mild, slightly milky |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Quark 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 Quark Cheese at fresh, nonaged.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Quark Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Quark Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Quark 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 Quark Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Quark Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Quark Cheese fresh, nonaged.
Is Crottin de Chavignol / Chavignol Cheese similar to Quark Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Quark Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Quark 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 Quark Cheese made of?
Quark Cheese is made from cow milk (pasteurized), using traditionally none, commercial: very small amount of rennet. It's typically aged fresh, nonaged.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Quark Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.