Crottin de Chavignol / Chavignol Cheese vs Queijo de Cabra Transmontano
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery and made from goat 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 Queijo de Cabra Transmontano?
Queijo de Cabra Transmontano is a Portuguese protected designation of origin cheese made from raw milk of Serrana goats in Trás-os-Montes. It has a firm white paste, a strong aroma and a slightly piquant taste, and ages at least 60 days, or 90 days for the Velho version.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Queijo de Cabra Transmontano?
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Queijo de Cabra Transmontano (Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Queijo de Cabra Transmontano (Minimum ripening time of 60 to 90 days)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Queijo de Cabra Transmontano | |
|---|---|---|
| Specific Origin | — | Trás-Os-Montes Region, Including Municipalities In The Districts Of Bragança And Vila Real |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Raw | Raw |
| Texture | — | Closed, semi-hard to extra-hard, not buttery |
| Rind | Thin, ivory-colored, with or without white or blue molds | Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color |
| Aging | Minimum maturing period of 10 days | Minimum ripening time of 60 to 90 days |
| Taste | — | Clean taste, usually with a slight tang |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Queijo de Cabra Transmontano?
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 Queijo de Cabra Transmontano at minimum ripening time of 60 to 90 days.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Queijo de Cabra Transmontano?
In most recipes, Crottin de Chavignol / Chavignol Cheese and Queijo de Cabra Transmontano can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Queijo de Cabra Transmontano?
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 Queijo de Cabra Transmontano?
No, they're distinct cheeses. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Queijo de Cabra Transmontano minimum ripening time of 60 to 90 days.
Is Crottin de Chavignol / Chavignol Cheese similar to Queijo de Cabra Transmontano?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Queijo de Cabra Transmontano?
You can, but expect a shift in flavor and finish.
Does Crottin de Chavignol / Chavignol Cheese taste like Queijo de Cabra Transmontano?
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 Queijo de Cabra Transmontano made of?
Queijo de Cabra Transmontano is made from goat milk (raw), using animal rennet. It's typically aged minimum ripening time of 60 to 90 days.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Queijo de Cabra Transmontano?
It depends on the dish. The table above is the fastest way to decide based on your recipe.