Crottin de Chavignol Cheese vs Époisses Cheese

Crottin de Chavignol Cheese is a semi-hard goat-milk cheese from France, while Époisses Cheese is soft, creamy and made from cow milk, originating in France.

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 Is Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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

• Milk type: Crottin de Chavignol Cheese (Goat's milk), Époisses Cheese (Cow's milk)
• Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Époisses Cheese (raw or pasteurized)
• Texture: Crottin de Chavignol Cheese (Semi-hard), Époisses Cheese (Soft, creamy)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Époisses Cheese (Washed-rind)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Époisses Cheese (Minimum of 28 days)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Époisses Cheese's undergrowth. More specifically, Crottin de Chavignol Cheese shows light goat flavor, floral, balanced, ages to mushroom, forest undergrowth, matures to nutty flavors, repassé: strong, creamy, while Époisses Cheese leans toward penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Époisses Cheese at minimum of 28 days.

Can You Substitute Crottin de Chavignol Cheese for Époisses Cheese?

Crottin de Chavignol Cheese can stand in for Époisses Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for soft, creamy. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Crottin de Chavignol Cheese or Époisses Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Crottin de Chavignol Cheese. For a soft, creamy profile, Époisses Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Époisses Cheese uses cow. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Époisses Cheese minimum of 28 days.

Is Crottin de Chavignol Cheese similar to Époisses Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Époisses Cheese?

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

Does Crottin de Chavignol Cheese taste like Époisses Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Époisses Cheese is closer to undergrowth.

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.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

Which should I choose, Crottin de Chavignol Cheese or Époisses Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is semi-hard, while Époisses Cheese is soft, creamy.