Comté Cheese vs Crottin de Chavignol Cheese

Comté Cheese is a smooth; semi-hard cow-milk cheese from France, while Crottin de Chavignol Cheese is firm, smooth and made from goat milk, originating in France.

What Is Comté Cheese?

Comté is a hard cheese from eastern France, made daily from raw cow's milk in village dairies called fruitières. It holds PDO status, has the largest production of any French PDO cheese, and tastes mild, nutty, salty and slightly sweet.

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 Comté Cheese and Crottin de Chavignol Cheese?

• Milk type: Comté Cheese (Cow's Milk), Crottin de Chavignol Cheese (goat's milk)
• Milk treatment: Comté Cheese (Raw), Crottin de Chavignol Cheese (unpasteurized)
• Texture: Comté Cheese (Smooth; Semi-hard), Crottin de Chavignol Cheese (Firm, smooth)
• Rind: Comté Cheese (Natural), Crottin de Chavignol Cheese (Natural, white or blue)
• Aging: Comté Cheese (4 months to 3 years), Crottin de Chavignol Cheese (At least 10 days)
• Taste: Comté Cheese (Nutty, creamy, sweet to meaty, roasted), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)

Side-by-Side Comparison

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

Comté Cheese reads as nutty, creamy, sweet to meaty, roasted, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. More specifically, Comté Cheese shows nutty, creamy, sweet through more meaty and roasted flavors, smooth texture, range of ages from 4 months to 3 years, 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. Comté Cheese at 4 months to 3 years develops a different profile than Crottin de Chavignol Cheese at at least 10 days.

Can You Substitute Comté Cheese for Crottin de Chavignol Cheese?

Comté Cheese can stand in for Crottin de Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth; semi-hard bite and body where the recipe calls for firm, smooth. Flavor-wise, Comté Cheese reads as nutty, creamy, sweet to meaty, roasted while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.

Which Is Better, Comté 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 smooth; semi-hard cheese, go with Comté Cheese. For a firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Comté Cheese suits recipes that want nutty, creamy, sweet to meaty, roasted notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.

Frequently Asked Questions

Is Comté Cheese the same as Crottin de Chavignol Cheese?

No, they're distinct cheeses. Comté Cheese is made from cow milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Comté Cheese is typically aged 4 months to 3 years, Crottin de Chavignol Cheese at least 10 days.

Is Comté Cheese similar to Crottin de Chavignol Cheese?

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

Can I substitute Comté Cheese for Crottin de Chavignol Cheese?

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

Does Comté Cheese taste like Crottin de Chavignol Cheese?

Comté Cheese reads as nutty, creamy, sweet to meaty, roasted, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut.

What is Comté Cheese made of?

Comté Cheese is made from cow milk (raw). It's typically aged 4 months to 3 years. 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, Comté Cheese or Crottin de Chavignol Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Comté Cheese is smooth; semi-hard, while Crottin de Chavignol Cheese is firm, smooth.