Crottin de Chavignol / Chavignol Cheese vs Scamorza Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Scamorza Cheese is semi-soft and made from cow 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 Scamorza Cheese?
Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Scamorza Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Scamorza Cheese (cow's milk)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Scamorza Cheese (natural)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Scamorza Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | — | Apulia And Calabria, Southern Italy |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | — |
| Texture | — | Semi-soft |
| Rind | Thin, ivory-colored, with or without white or blue molds | Natural |
| Aging | Minimum maturing period of 10 days | — |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Scamorza Cheese?
Their flavor profiles are distinct.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Scamorza Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Scamorza Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Scamorza 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 Scamorza Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Scamorza Cheese uses cow.
Is Crottin de Chavignol / Chavignol Cheese similar to Scamorza Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Scamorza Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Scamorza 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 Scamorza Cheese made of?
Scamorza Cheese is made from cow milk. It originates in Italy.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Scamorza Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.