Crottin de Chavignol / Chavignol Cheese vs Queijo Serra da Estrela
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) and made from sheep milk, originating in Portugal.
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 Queijo Serra da Estrela?
Serra da Estrela is a sheep's milk cheese from the mountains of central Portugal, protected as a PDO in the European Union and the UK. It is coagulated with thistle instead of rennet, and its paste runs from nearly semi-liquid when young to solid but sliceable with age.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Queijo Serra da Estrela?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Queijo Serra da Estrela (Sheep)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Queijo Serra da Estrela (Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho))
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Queijo Serra da Estrela (Minimum 30 days; 120 days for "Velho")
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Queijo Serra da Estrela | |
|---|---|---|
| Country of Origin | — | Portugal |
| Specific Origin | — | Beira Uplands, Including Municipalities Such As Carregal Do Sal, Celorico Da Beira, And Others. |
| Milk Type | Goat's milk | Sheep |
| Milk Treatment | Raw | Raw |
| Texture | — | Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho) |
| Rind | Thin, ivory-colored, with or without white or blue molds | Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho) |
| Aging | Minimum maturing period of 10 days | Minimum 30 days; 120 days for "Velho" |
| Taste | — | Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho) |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Queijo Serra da Estrela?
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 Queijo Serra da Estrela at minimum 30 days; 120 days for "velho".
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Queijo Serra da Estrela?
Crottin de Chavignol / Chavignol Cheese can stand in for Queijo Serra da Estrela in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Queijo Serra da Estrela?
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 Queijo Serra da Estrela?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Queijo Serra da Estrela uses sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Queijo Serra da Estrela minimum 30 days; 120 days for "velho".
Is Crottin de Chavignol / Chavignol Cheese similar to Queijo Serra da Estrela?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Queijo Serra da Estrela?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Queijo Serra da Estrela?
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 Queijo Serra da Estrela made of?
Queijo Serra da Estrela is made from sheep milk (raw), using cardoon flower (cynara cardunculus, l) rennet. It's typically aged minimum 30 days; 120 days for "velho". It originates in Portugal.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Queijo Serra da Estrela?
It depends on the dish. The table above is the fastest way to decide based on your recipe.