Crottin de Chavignol / Chavignol Cheese vs Saint-Nectaire Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Saint-Nectaire Cheese is soft and tender 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 Saint-Nectaire Cheese?
Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Saint-Nectaire Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Saint-Nectaire Cheese (Washed-rind)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Saint-Nectaire Cheese (At least twenty-eight days)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Saint-Nectaire Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Massif Du Sancy, Auvergne |
| Milk Type | Goat's milk | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) |
| Milk Treatment | Raw | Raw for fermier, pasteurized for laitier |
| Texture | — | Soft and tender |
| Rind | Thin, ivory-colored, with or without white or blue molds | Washed-rind |
| Aging | Minimum maturing period of 10 days | At least twenty-eight days |
| Taste | — | Delicate hazelnut |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Saint-Nectaire 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 Saint-Nectaire Cheese at at least twenty-eight days.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Saint-Nectaire Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Saint-Nectaire Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Saint-Nectaire 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 Saint-Nectaire Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Saint-Nectaire Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Saint-Nectaire Cheese at least twenty-eight days.
Is Crottin de Chavignol / Chavignol Cheese similar to Saint-Nectaire Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Saint-Nectaire Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Saint-Nectaire 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 Saint-Nectaire Cheese made of?
Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Saint-Nectaire Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.