Crottin de Chavignol / Chavignol Cheese vs Queso de Valdeón
Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth and made from cow, goat, and 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 Queso de Valdeón?
Queso de Valdeón is a Spanish blue cheese made in Posada de Valdeón, in the northeast of León province. It holds PGI status and is known for a very intense blue flavor that stays less biting than that of its cousin Cabrales.
What's the Difference Between Crottin de Chavignol / Chavignol Cheese and Queso de Valdeón?
- Milk type: Crottin de Chavignol / Chavignol Cheese (Goat's milk), Queso de Valdeón (Cow’s, or a mix of cow’s, sheep’s, and goat’s milk)
- Milk treatment: Crottin de Chavignol / Chavignol Cheese (Raw), Queso de Valdeón (Raw or pasteurized)
- Rind: Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds), Queso de Valdeón (Natural, thin, yellowish-gray)
- Aging: Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days), Queso de Valdeón (Minimum 2 months (raw milk), 1 month (pasteurized milk))
Side-by-Side Comparison
| Crottin de Chavignol / Chavignol Cheese | Queso de Valdeón | |
|---|---|---|
| Country of Origin | — | Spain |
| Specific Origin | — | Posada De Valdeón, León |
| Milk Type | Goat's milk | Cow’s, or a mix of cow’s, sheep’s, and goat’s milk |
| Milk Treatment | Raw | Raw or pasteurized |
| Texture | — | Low elasticity, crumbly, melts in the mouth |
| Rind | Thin, ivory-colored, with or without white or blue molds | Natural, thin, yellowish-gray |
| Aging | Minimum maturing period of 10 days | Minimum 2 months (raw milk), 1 month (pasteurized milk) |
| Taste | — | Intense, salty, piquant, lightly ardent |
Taste Comparison: Does Crottin de Chavignol / Chavignol Cheese Taste Like Queso de Valdeón?
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 de Valdeón at minimum 2 months (raw milk), 1 month (pasteurized milk).
Can You Substitute Crottin de Chavignol / Chavignol Cheese for Queso de Valdeón?
Crottin de Chavignol / Chavignol Cheese can stand in for Queso de Valdeón in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Crottin de Chavignol / Chavignol Cheese or Queso de Valdeón?
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 de Valdeón?
No, they're distinct cheeses. Crottin de Chavignol / Chavignol Cheese is made from goat milk; Queso de Valdeón uses cow, goat, and sheep. Aging also differs: Crottin de Chavignol / Chavignol Cheese is typically aged minimum maturing period of 10 days, Queso de Valdeón minimum 2 months (raw milk), 1 month (pasteurized milk).
Is Crottin de Chavignol / Chavignol Cheese similar to Queso de Valdeón?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol / Chavignol Cheese for Queso de Valdeón?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol / Chavignol Cheese taste like Queso de Valdeón?
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 de Valdeón made of?
Queso de Valdeón is made from cow, goat, and sheep milk (raw or pasteurized). It's typically aged minimum 2 months (raw milk), 1 month (pasteurized milk). It originates in Spain.
Which should I choose, Crottin de Chavignol / Chavignol Cheese or Queso de Valdeón?
It depends on the dish. The table above is the fastest way to decide based on your recipe.