Brie Cheese vs Crottin de Chavignol Cheese

Brie Cheese is a soft cow-milk cheese from France, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.

What Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

What Is Crottin de Chavignol Cheese?

Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly nutty, and it is sold at three stages of ripening, from a white rind and compact paste to a crumbly one with bluish mould.

What's the Difference Between Brie Cheese and Crottin de Chavignol Cheese?

• Milk type: Brie Cheese (cow's milk), Crottin de Chavignol Cheese (goat's milk)
• Milk treatment: Brie Cheese (Raw, Pasteurized), Crottin de Chavignol Cheese (unpasteurized)
• Texture: Brie Cheese (Soft), Crottin de Chavignol Cheese (Firm, smooth)
• Rind: Brie Cheese (Bloomy), Crottin de Chavignol Cheese (Natural, white or blue)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Crottin de Chavignol Cheese (At least 10 days)
• Taste: Brie Cheese (Nutty, Mushroom), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Crottin de Chavignol Cheese?

Brie Cheese reads as nutty, mushroom, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Crottin de Chavignol Cheese's light goat to mushroom and forest undergrowth. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, 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. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Crottin de Chavignol Cheese at at least 10 days.

Can You Substitute Brie Cheese for Crottin de Chavignol Cheese?

Brie Cheese can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for firm, smooth. Flavor-wise, Brie Cheese reads as nutty, mushroom while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.

Which Is Better, Brie 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 soft cheese, go with Brie Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.

Frequently Asked Questions

Is Brie Cheese the same as Crottin de Chavignol Cheese?

No, they're distinct cheeses. Brie Cheese is made from cow milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Crottin de Chavignol Cheese at least 10 days.

Is Brie Cheese similar to Crottin de Chavignol Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Brie Cheese for Crottin de Chavignol Cheese?

You can, but expect a shift in richness and milk character.

Does Brie Cheese taste like Crottin de Chavignol Cheese?

Brie Cheese reads as nutty, mushroom, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Crottin de Chavignol Cheese is closer to light goat to mushroom and forest undergrowth.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. 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, Brie Cheese or Crottin de Chavignol Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Crottin de Chavignol Cheese is firm, smooth.