Crottin de Chavignol Cheese vs Fontina Cheese

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

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 Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

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

• Origin: Crottin de Chavignol Cheese (France), Fontina Cheese (Italy)
• Milk type: Crottin de Chavignol Cheese (Goat's milk), Fontina Cheese (Cow's milk)
• Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions))
• Texture: Crottin de Chavignol Cheese (Semi-hard), Fontina Cheese (Semi-soft)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Fontina Cheese (Natural, Often Washed)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). 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 Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Crottin de Chavignol Cheese for Fontina Cheese?

Crottin de Chavignol Cheese can stand in for Fontina 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 semi-soft. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Fontina Cheese brings mild, buttery, nutty notes.

Which Is Better, Crottin de Chavignol Cheese or Fontina 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 semi-soft profile, Fontina Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Fontina Cheese comes from Italy. Crottin de Chavignol Cheese is made from goat milk; Fontina Cheese uses cow. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Crottin de Chavignol Cheese similar to Fontina Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Fontina Cheese?

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

Does Crottin de Chavignol Cheese taste like Fontina Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

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 Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

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

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