Camembert Cheese vs Crottin de Chavignol Cheese

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

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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 Camembert Cheese and Crottin de Chavignol Cheese?

• Milk type: Camembert Cheese (cow's milk), Crottin de Chavignol Cheese (goat's milk)
• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Crottin de Chavignol Cheese (unpasteurized)
• Texture: Camembert Cheese (soft, artisan), Crottin de Chavignol Cheese (Firm, smooth)
• Rind: Camembert Cheese (Bloomy), Crottin de Chavignol Cheese (Natural, white or blue)
• Aging: Camembert Cheese (minimum 3 weeks), Crottin de Chavignol Cheese (At least 10 days)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)

Side-by-Side Comparison

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

Camembert Cheese reads as slightly sour, stronger than brie, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Crottin de Chavignol Cheese's light goat to mushroom and forest undergrowth. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, 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. Camembert Cheese at minimum 3 weeks develops a different profile than Crottin de Chavignol Cheese at at least 10 days.

Can You Substitute Camembert Cheese for Crottin de Chavignol Cheese?

Camembert 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, artisan bite and body where the recipe calls for firm, smooth. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.

Which Is Better, Camembert 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, artisan cheese, go with Camembert Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.

Frequently Asked Questions

Is Camembert Cheese the same as Crottin de Chavignol Cheese?

No, they're distinct cheeses. Camembert Cheese is made from cow milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Crottin de Chavignol Cheese at least 10 days.

Is Camembert Cheese similar to Crottin de Chavignol Cheese?

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

Can I substitute Camembert Cheese for Crottin de Chavignol Cheese?

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

Does Camembert Cheese taste like Crottin de Chavignol Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut. Aromas also diverge. Camembert Cheese leans buttery, rich, and Crottin de Chavignol Cheese is closer to light goat to mushroom and forest undergrowth.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. 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, Camembert Cheese or Crottin de Chavignol Cheese?

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