Crottin de Chavignol / Chavignol Cheese vs Queso Tetilla
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Queso Tetilla is soft to semi-cured and made from cow milk, originating in Spain.
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 Queso Tetilla?
Tetilla is a cow's milk cheese from Galicia, Spain, molded into a cone with a nipple-like peak that gives it its name. Soft, creamy and pale yellow, it is a staple of Galician cooking and is often eaten as dessert.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Queso Tetilla?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Queso Tetilla (Cow)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Queso Tetilla (Pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Queso Tetilla (Thin)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Queso Tetilla (Minimum 7 days)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Queso Tetilla | |
|---|---|---|
| Country of Origin | — | Spain |
| Specific Origin | — | Galicia (All Four Provinces) |
| Milk Type | Goat's milk | Cow |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Soft to semi-cured |
| Rind | Thin, ivory-colored, with or without white or blue molds | Thin |
| Aging | Minimum maturing period of 10 days | Minimum 7 days |
| Taste | — | Milky, slightly sour, mildly salty |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Queso Tetilla?
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 Queso Tetilla at minimum 7 days.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Queso Tetilla?
Crottin de Chavignol / Chavignol Cheese can stand in for Queso Tetilla in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Queso Tetilla?
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 Queso Tetilla?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Queso Tetilla uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Queso Tetilla minimum 7 days.
Is Crottin de Chavignol / Chavignol Cheese similar to Queso Tetilla?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Queso Tetilla?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Queso Tetilla?
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 Queso Tetilla made of?
Queso Tetilla is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 7 days. It originates in Spain.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Queso Tetilla?
It depends on the dish. The table above is the fastest way to decide based on your recipe.