Crottin de Chavignol / Chavignol Cheese vs Tilsit Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Tilsit Cheese is semi-hard and made from cow milk, originating in Germany.
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 Tilsit Cheese?
Tilsit, also spelled Tilsiter, is a pale yellow semihard smear-ripened cow's milk cheese created in the mid-19th century by Prussian-Swiss settlers in the East Prussian town of Tilsit. It is medium firm with irregular holes, and often flavoured with caraway seed.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Tilsit Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Tilsit Cheese (Cow’s milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Tilsit Cheese (Raw and pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Tilsit Cheese (Washed-rind/ Dry rind)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Tilsit Cheese (3 months / Variable)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Tilsit Cheese | |
|---|---|---|
| Country of Origin | — | Germany |
| Specific Origin | — | Northern Germany/Baltic And Northern Switzerland |
| Milk Type | Goat's milk | Cow’s milk |
| Milk Treatment | Raw | Raw and pasteurized |
| Texture | — | Semi-Hard |
| Rind | Thin, ivory-colored, with or without white or blue molds | Washed-rind/ Dry rind |
| Aging | Minimum maturing period of 10 days | 3 months / Variable |
| Taste | — | Pungent, balanced |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Tilsit 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 Tilsit Cheese at 3 months / variable.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Tilsit Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Tilsit Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Tilsit 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 Tilsit Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Tilsit Cheese uses cow. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Tilsit Cheese 3 months / variable.
Is Crottin de Chavignol / Chavignol Cheese similar to Tilsit Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Tilsit Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Tilsit 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 Tilsit Cheese made of?
Tilsit Cheese is made from cow milk (raw and pasteurized), using traditional rennet. It's typically aged 3 months / variable. It originates in Germany.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Tilsit Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.