Crottin de Chavignol / Chavignol Cheese vs Torta del Casar Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Torta del Casar Cheese is very soft and spreadable and made from sheep 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 Torta del Casar Cheese?
Torta del Casar is a sheep's milk cheese from Extremadura, Spain, curdled with cardoon thistle rather than animal rennet. Aged at least sixty days, it goes creamy in the center, so it is eaten by slicing off the top and scooping out the inside.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Torta del Casar Cheese?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Torta del Casar Cheese (sheep's milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Torta del Casar Cheese (unpasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Torta del Casar Cheese (Dry but slightly sticky)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Torta del Casar Cheese (About two months)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Torta del Casar Cheese | |
|---|---|---|
| Country of Origin | — | Spain |
| Specific Origin | — | Extremadura |
| Milk Type | Goat's milk | Sheep's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | — | Very soft and spreadable |
| Rind | Thin, ivory-colored, with or without white or blue molds | Dry but slightly sticky |
| Aging | Minimum maturing period of 10 days | About two months |
| Taste | — | Rich, slightly bitter |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Torta del Casar 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 Torta del Casar Cheese at about two months.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Torta del Casar Cheese?
Crottin de Chavignol / Chavignol Cheese can stand in for Torta del Casar Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Torta del Casar 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 Torta del Casar Cheese?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Torta del Casar Cheese uses sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Torta del Casar Cheese about two months.
Is Crottin de Chavignol / Chavignol Cheese similar to Torta del Casar Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Torta del Casar Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Torta del Casar 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 Torta del Casar Cheese made of?
Torta del Casar Cheese is made from sheep milk (unpasteurized), using cardoon flower (cynara cardunculus) rennet. It's typically aged about two months. It originates in Spain.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Torta del Casar Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.