Crottin de Chavignol Cheese vs Kraški ovčji sir Cheese
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Kraški ovčji sir Cheese is compact, liable to fracture and made from sheep milk, originating in Slovenia.
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 Kraški ovčji sir Cheese?
Kraški ovčji sir is a hard sheep's milk cheese from the Karst region of Slovenia, made on individual farms from raw milk and carrying a protected designation of origin. It is aromatic, full to slightly piquant, and good for grating or slicing.
What's the Difference Between Crottin de Chavignol Cheese and Kraški ovčji sir Cheese?
- Origin: Crottin de Chavignol Cheese (France), Kraški ovčji sir Cheese (Slovenia)
- Milk type: Crottin de Chavignol Cheese (goat's milk), Kraški ovčji sir Cheese (Raw sheep’s milk)
- Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Kraški ovčji sir Cheese (Raw or thermalized)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Kraški ovčji sir Cheese (Compact, liable to fracture)
- Rind: Crottin de Chavignol Cheese (Natural, white or blue), Kraški ovčji sir Cheese (Smooth and flat, yellow brownish)
- Aging: Crottin de Chavignol Cheese (At least 10 days), Kraški ovčji sir Cheese (2 to 3 months, up to 1 year)
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Kraški ovčji sir Cheese (Aromatic)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Kraški ovčji sir Cheese | |
|---|---|---|
| Country of Origin | France | Slovenia |
| Specific Origin | Sancerre Region | Karst Region |
| Milk Type | Goat's milk | Raw sheep’s milk |
| Milk Treatment | Unpasteurized | Raw or thermalized |
| Texture | Firm, smooth | Compact, liable to fracture |
| Rind | Natural, white or blue | Smooth and flat, yellow brownish |
| Aging | At least 10 days | 2 to 3 months, up to 1 year |
| Taste | Light goat to walnut and hazelnut | Aromatic |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Kraški ovčji sir Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Kraški ovčji sir Cheese brings aromatic character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Kraški ovčji sir Cheese's aromatic. 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 Kraški ovčji sir Cheese leans toward traditional, made from istrska pramenka breed, compact and uniform texture with a few scattered eyes or fissures, straw yellow to gray brownish color, flavor becomes more piquant with age.. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Kraški ovčji sir Cheese at 2 to 3 months, up to 1 year.
Can You Substitute Crottin de Chavignol Cheese for Kraški ovčji sir Cheese?
Crottin de Chavignol Cheese can stand in for Kraški ovčji sir 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 compact, liable to fracture. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Kraški ovčji sir Cheese brings aromatic notes.
Which Is Better, Crottin de Chavignol Cheese or Kraški ovčji sir 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 compact, liable to fracture profile, Kraški ovčji sir Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Kraški ovčji sir Cheese fits dishes calling for aromatic.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Kraški ovčji sir Cheese?
No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Kraški ovčji sir Cheese comes from Slovenia. Crottin de Chavignol Cheese is made from goat milk; Kraški ovčji sir Cheese uses sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Kraški ovčji sir Cheese 2 to 3 months, up to 1 year.
Is Crottin de Chavignol Cheese similar to Kraški ovčji sir Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol Cheese for Kraški ovčji sir Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol Cheese taste like Kraški ovčji sir Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Kraški ovčji sir Cheese is aromatic. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Kraški ovčji sir Cheese is closer to aromatic.
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 Kraški ovčji sir Cheese made of?
Kraški ovčji sir Cheese is made from sheep milk (raw or thermalized), using chymosin or chymosin-pepsin mix rennet. It's typically aged 2 to 3 months, up to 1 year. It originates in Slovenia.
Which should I choose, Crottin de Chavignol Cheese or Kraški ovčji sir Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Kraški ovčji sir Cheese is compact, liable to fracture.