Crottin de Chavignol / Chavignol Cheese vs Robiola di Roccaverano Cheese

Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat 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 Robiola di Roccaverano Cheese?

Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.

What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Robiola di Roccaverano Cheese?

• Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
• Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)

Side-by-Side Comparison

Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Robiola di Roccaverano 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 Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.

Can You Substitute Crottin de Chavignol / Chavignol Cheese for Robiola di Roccaverano Cheese?

In most recipes, Crottin de Chavignol / Chavignol Cheese and Robiola di Roccaverano Cheese 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 Robiola di Roccaverano Cheese?

There's no single winner. It depends on your recipe and the profile you want.

Frequently Asked Questions

Is Crottin de Chavignol / Chavignol Cheese the same as Robiola di Roccaverano Cheese?

No, they're distinct cheeses. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.

Is Crottin de Chavignol / Chavignol Cheese similar to Robiola di Roccaverano Cheese?

Somewhat. They share a goat-milk base but diverge in texture and flavor.

Can I substitute Crottin de Chavignol / Chavignol Cheese for Robiola di Roccaverano Cheese?

You can, but expect a shift in flavor and finish.

Does Crottin de Chavignol / Chavignol Cheese taste like Robiola di Roccaverano 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 Robiola di Roccaverano Cheese made of?

Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.

Which should I choose, Crottin de Chavignol / Chavignol Cheese or Robiola di Roccaverano Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.