Crottin de Chavignol / Chavignol Cheese vs Ricotta Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Ricotta Cheese is soft, moist and made from cow, goat, sheep, or buffalo milk, originating in Italy.
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 Ricotta Cheese?
Ricotta is an Italian whey cheese made from the leftover whey of sheep, cow, goat, or water buffalo milk cheesemaking. The fresh curds are creamy white and slightly sweet, and they turn up in cannoli and cheesecakes as readily as in lasagne and ravioli.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Ricotta Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Ricotta Cheese (cow's, goat's, sheep's or water buffalo's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Ricotta Cheese (Whey)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Ricotta Cheese (None)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Ricotta Cheese (Fresh)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Ricotta Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | — | Italy |
| Milk Type | Goat's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Raw | Whey |
| Texture | — | Soft, moist |
| Rind | Thin, ivory-colored, with or without white or blue molds | None |
| Aging | Minimum maturing period of 10 days | Fresh |
| Taste | — | Sweet, slightly creamy |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Ricotta 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 Ricotta Cheese at fresh.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Ricotta Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Ricotta Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Ricotta 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 Ricotta Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Ricotta Cheese uses cow, goat, sheep, or buffalo. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Ricotta Cheese fresh.
Is Crottin de Chavignol / Chavignol Cheese similar to Ricotta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Ricotta Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Ricotta 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 Ricotta Cheese made of?
Ricotta Cheese is made from cow, goat, sheep, or buffalo milk (whey), using animal or microbial rennet. It's typically aged fresh. It originates in Italy.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Ricotta Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.