Crottin de Chavignol Cheese vs Lor Cheese

Q: Is Crottin de Chavignol Cheese the same as Lor Cheese?

No. Crottin de Chavignol Cheese and Lor Cheese are distinct cheeses from France and Iran respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Crottin de Chavignol Cheese for Lor Cheese?

In most recipes you can swap Crottin de Chavignol Cheese for Lor Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Crottin de Chavignol Cheese or Lor Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Lor Cheese is soft, originating in Iran.

What Is Crottin de Chavignol Cheese?

Crottin de Chavignol is a small goat cheese from the Loire Valley of France. It has a strong, slightly goaty flavor that becomes nuttier and more intense as it ages and the exterior develops from soft and smooth to a dry, crumbly texture with a moldy rind.

What Is Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

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

Origin: Crottin de Chavignol Cheese (France), Lor Cheese (Iran)
Milk type: Crottin de Chavignol Cheese (goat's milk), Lor Cheese (Whey (from semihard cheeses like Peche))
Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Lor Cheese (Heated at ~212°F (100°C) for 30 minutes)
Texture: Crottin de Chavignol Cheese (Firm, smooth), Lor Cheese (Soft)
Aging: Crottin de Chavignol Cheese (At least 10 days), Lor Cheese (Fresh)
Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Lor Cheese (Slightly sweet cream)

Side-by-Side Comparison

	Crottin de Chavignol Cheese	Lor Cheese
Country of Origin	France	Iran
Specific Origin	Sancerre Region	Azerbaijan And Kurdistan Provinces
Milk Type	Goat's milk	Whey (from semihard cheeses like Peche)
Milk Treatment	Unpasteurized	Heated at ~212°F (100°C) for 30 minutes
Texture	Firm, smooth	Soft
Rind	Natural, white or blue	—
Aging	At least 10 days	Fresh
Taste	Light goat to walnut and hazelnut	Slightly sweet cream

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Lor Cheese brings slightly sweet cream character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Lor Cheese's no particular smell. 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 Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Lor Cheese at fresh.

Can You Substitute Crottin de Chavignol Cheese for Lor Cheese?

Crottin de Chavignol Cheese can stand in for Lor 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 soft. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Lor Cheese brings slightly sweet cream notes.

Which Is Better, Crottin de Chavignol Cheese or Lor 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 soft profile, Lor Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Lor Cheese fits dishes calling for slightly sweet cream.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Lor Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Lor Cheese comes from Iran. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Lor Cheese fresh.

Is Crottin de Chavignol Cheese similar to Lor Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Lor Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Crottin de Chavignol Cheese taste like Lor Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Lor Cheese is slightly sweet cream. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Lor Cheese is closer to no particular smell.

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 Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

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

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Lor Cheese is soft.