Crottin de Chavignol / Chavignol Cheese vs Reblochon Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Reblochon Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Reblochon Cheese (3 to 4 months)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | — | Ivory-colored, creamy and supple |
| Rind | Thin, ivory-colored, with or without white or blue molds | Yellow-orange covered with a thin white mold |
| Aging | Minimum maturing period of 10 days | 3 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Reblochon 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 Reblochon Cheese at 3 to 4 months.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Reblochon Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Reblochon 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 Reblochon Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Reblochon Cheese 3 to 4 months.
Is Crottin de Chavignol / Chavignol Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Reblochon 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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Reblochon Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.