Crottin de Chavignol / Chavignol Cheese vs Salers Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Salers Cheese is firm 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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Salers Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Salers Cheese (cow's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Salers Cheese (unpasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Salers Cheese (Thick gray)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Salers Cheese (Minimum of three months, up to forty-five months)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | — | Salers, Massif Central |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | — | Firm |
| Rind | Thin, ivory-colored, with or without white or blue molds | Thick gray |
| Aging | Minimum maturing period of 10 days | Minimum of three months, up to forty-five months |
| Taste | — | Strong-tasting |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Salers 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 Salers Cheese at minimum of three months, up to forty-five months.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Salers Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Salers Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Salers 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 Salers Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Salers Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Salers Cheese minimum of three months, up to forty-five months.
Is Crottin de Chavignol / Chavignol Cheese similar to Salers Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Salers Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Salers 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 Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Salers Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.