Crottin de Chavignol / Chavignol Cheese vs Tulum Cheese
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Tulum Cheese is a goat-milk cheese, originating in Turkey.
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 Tulum Cheese?
Tulum is a Turkish goat's milk cheese ripened inside a goatskin casing, which is what the word tulum means in Turkish. It is made in several regions, and versions from Erzincan, İzmir, Divle, Çimi and Kargı each taste different.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Tulum Cheese?
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Tulum Cheese (about 6 months)
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Tulum Cheese | |
|---|---|---|
| Country of Origin | — | Turkey |
| Specific Origin | — | Turkey |
| Milk Type | Goat's milk | Goat |
| Milk Treatment | Raw | Raw |
| Rind | Thin, ivory-colored, with or without white or blue molds | — |
| Aging | Minimum maturing period of 10 days | About 6 months |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Tulum 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 Tulum Cheese at about 6 months.
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Tulum Cheese?
In most recipes, Crottin de Chavignol / Chavignol Cheese and Tulum Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Tulum 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 Tulum Cheese?
No, they're distinct cheeses. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Tulum Cheese about 6 months.
Is Crottin de Chavignol / Chavignol Cheese similar to Tulum Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Tulum Cheese?
You can, but expect a shift in flavor and finish.
Does Crottin de Chavignol / Chavignol Cheese taste like Tulum 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 Tulum Cheese made of?
Tulum Cheese is made from goat milk (raw). It's typically aged about 6 months. It originates in Turkey.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Tulum Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.