Crottin de Chavignol / Chavignol Cheese vs Tomme Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
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 Tomme Cheese?
Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Tomme Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Tomme Cheese (pasteurized or unpasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Tomme Cheese (Grayish natural)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | — | France And Switzerland |
| Specific Origin | — | France, Switzerland, United States |
| Milk Type | Goat's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | — | Creamy, pliable |
| Rind | Thin, ivory-colored, with or without white or blue molds | Grayish natural |
| Aging | Minimum maturing period of 10 days | — |
| Taste | — | Varied |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Tomme Cheese?
Their flavor profiles are distinct.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Tomme Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Tomme 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 Tomme Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Tomme Cheese uses cow, goat, or sheep.
Is Crottin de Chavignol / Chavignol Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Tomme 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 Tomme Cheese made of?
Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Tomme Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.