Crottin de Chavignol / Chavignol Cheese vs Romano Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Romano Cheese is hard and made from cow, goat, or sheep 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 Romano Cheese?
Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Romano Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Romano Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Romano Cheese (pasteurized or unpasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Romano Cheese (natural)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | — | The U.S. And Canada |
| Milk Type | Goat's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | — | Hard |
| Rind | Thin, ivory-colored, with or without white or blue molds | Natural |
| Aging | Minimum maturing period of 10 days | — |
| Taste | — | Mild, sharp, tangy |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Romano Cheese?
Their flavor profiles are distinct.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Romano Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Romano 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 Romano Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Romano Cheese uses cow, goat, or sheep.
Is Crottin de Chavignol / Chavignol Cheese similar to Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Romano 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 Romano Cheese made of?
Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Romano Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.