Crottin de Chavignol Cheese vs Kashkaval Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Kashkaval Cheese is medium-hard to hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.

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 Kashkaval Cheese?

Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.

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

• Origin: Crottin de Chavignol Cheese (France), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Crottin de Chavignol Cheese (goat's milk), Kashkaval Cheese (cow's or sheep's milk)
• Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Kashkaval Cheese (Varied)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Kashkaval Cheese (Varied)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Kashkaval Cheese (Minimum of two months)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Kashkaval Cheese brings piquant character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Kashkaval Cheese's varied. 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 Kashkaval Cheese leans toward mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses.. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Crottin de Chavignol Cheese for Kashkaval Cheese?

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

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

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, smooth cheese, go with Crottin de Chavignol Cheese. For a medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Kashkaval Cheese fits dishes calling for piquant.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Crottin de Chavignol Cheese is made from goat milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Kashkaval Cheese minimum of two months.

Is Crottin de Chavignol Cheese similar to Kashkaval Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Kashkaval Cheese?

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

Does Crottin de Chavignol Cheese taste like Kashkaval Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Kashkaval Cheese is piquant. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Kashkaval Cheese is closer to varied.

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 Kashkaval Cheese made of?

Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.

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

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Kashkaval Cheese is medium-hard to hard, elastic.