Blue Cheese vs Crottin de Chavignol Cheese
Blue Cheese
Crottin de Chavignol Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Crottin de Chavignol Cheese?
Crottin de Chavignol is a small goat cheese from the Loire Valley of France. It has a strong, slightly goaty flavor that becomes nuttier and more intense as it ages and the exterior develops from soft and smooth to a dry, crumbly texture with a moldy rind.
What's the Difference Between Blue Cheese and Crottin de Chavignol Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Crottin de Chavignol Cheese (goat's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Crottin de Chavignol Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Crottin de Chavignol Cheese (Firm, smooth)
- Rind: Blue Cheese (Natural), Crottin de Chavignol Cheese (Natural, white or blue)
- Aging: Blue Cheese (Typically aged 2-6 months), Crottin de Chavignol Cheese (At least 10 days)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)
Side-by-Side Comparison
| Blue Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Sancerre Region |
| Milk Type | Cow, Sheep, Goat | Goat's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Firm, smooth |
| Rind | Natural | Natural, white or blue |
| Aging | Typically aged 2-6 months | At least 10 days |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Light goat to walnut and hazelnut |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Crottin de Chavignol Cheese
Blue Cheese
Crottin de Chavignol Cheese
Taste Comparison: Does Blue Cheese Taste Like Crottin de Chavignol Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Crottin de Chavignol Cheese's light goat to mushroom and forest undergrowth. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Crottin de Chavignol Cheese leans toward light goat flavor, floral, balanced, ages to mushroom, forest undergrowth, matures to nutty flavors, repassé: strong, creamy. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Crottin de Chavignol Cheese at at least 10 days.
Can You Substitute Blue Cheese for Crottin de Chavignol Cheese?
Blue Cheese can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for firm, smooth. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.
Which Is Better, Blue Cheese or Crottin de Chavignol Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.
Frequently Asked Questions
Is Blue Cheese the same as Crottin de Chavignol Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Crottin de Chavignol Cheese at least 10 days.
Is Blue Cheese similar to Crottin de Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Crottin de Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Crottin de Chavignol Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Crottin de Chavignol Cheese is closer to light goat to mushroom and forest undergrowth.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Crottin de Chavignol Cheese made of?
Crottin de Chavignol Cheese is made from goat milk (unpasteurized). It's typically aged at least 10 days. It originates in France.
Which should I choose, Blue Cheese or Crottin de Chavignol Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Crottin de Chavignol Cheese is firm, smooth.
See full profiles: Blue Cheese and Crottin de Chavignol Cheese.