Crottin de Chavignol / Chavignol Cheese vs Raclette Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
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 Raclette Cheese?
Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Raclette Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Raclette Cheese (Cow's milk)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Raclette Cheese (Washed)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Raclette Cheese (3-4 months)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | — | Switzerland |
| Specific Origin | — | Alpine Regions |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Raw |
| Texture | — | Semisoft, smooth |
| Rind | Thin, ivory-colored, with or without white or blue molds | Washed |
| Aging | Minimum maturing period of 10 days | 3-4 months |
| Taste | — | Mildly acidic |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Raclette 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 Raclette Cheese at 3-4 months.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Raclette Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Raclette Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Raclette 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 Raclette Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Raclette Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Raclette Cheese 3-4 months.
Is Crottin de Chavignol / Chavignol Cheese similar to Raclette Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Raclette Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Raclette 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 Raclette Cheese made of?
Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Raclette Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.