Crottin de Chavignol / Chavignol Cheese vs Red Leicester Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.
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 Red Leicester Cheese?
Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Red Leicester Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Red Leicester Cheese (cow's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Red Leicester Cheese (6 months (traditional), varies for industrial)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Red Leicester Cheese | |
|---|---|---|
| Country of Origin | — | United Kingdom |
| Specific Origin | — | Leicestershire |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
| Texture | — | Hard, similar to Cheddar but more moist, crumbly |
| Rind | Thin, ivory-colored, with or without white or blue molds | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
| Aging | Minimum maturing period of 10 days | 6 months (traditional), varies for industrial |
| Taste | — | Caramel, sweet |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Red Leicester 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 Red Leicester Cheese at 6 months (traditional), varies for industrial.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Red Leicester Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Red Leicester Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Red Leicester 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 Red Leicester Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Red Leicester Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Red Leicester Cheese 6 months (traditional), varies for industrial.
Is Crottin de Chavignol / Chavignol Cheese similar to Red Leicester Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Red Leicester Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Red Leicester 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 Red Leicester Cheese made of?
Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Red Leicester Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.