Crottin de Chavignol Cheese vs Maroilles Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Maroilles Cheese is semisoft 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 Maroilles Cheese?

Maroilles is a cow's milk cheese from northern France, sold in rectangular blocks with a moist orange-red washed rind. It is known for its strong smell and takes its name from the village of Maroilles, where it has been made since the 10th century.

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

• Milk type: Crottin de Chavignol Cheese (goat's milk), Maroilles Cheese (cow's milk)
• Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Maroilles Cheese (pasteurized and unpasteurized)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Maroilles Cheese (Semisoft)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Maroilles Cheese (Reddish-orange color)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Maroilles Cheese (5 weeks for 25-oz size)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Maroilles Cheese (Creamy taste, powerful aroma)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Maroilles Cheese brings creamy taste, powerful aroma character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Maroilles Cheese's cellars, wet brick, 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 Maroilles Cheese leans toward pungent smell of cellars, wet brick, undergrowth, light ammoniac, milky, slightly salty, with hints of milk curd, hazelnut, and garlic. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Maroilles Cheese at 5 weeks for 25-oz size.

Can You Substitute Crottin de Chavignol Cheese for Maroilles Cheese?

Crottin de Chavignol Cheese can stand in for Maroilles 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 semisoft. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Maroilles Cheese brings creamy taste, powerful aroma notes.

Which Is Better, Crottin de Chavignol Cheese or Maroilles 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 semisoft profile, Maroilles Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Maroilles Cheese fits dishes calling for creamy taste, powerful aroma.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Maroilles Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Maroilles Cheese uses cow. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Maroilles Cheese 5 weeks for 25-oz size.

Is Crottin de Chavignol Cheese similar to Maroilles Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Maroilles Cheese?

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

Does Crottin de Chavignol Cheese taste like Maroilles Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Maroilles Cheese is creamy taste, powerful aroma. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Maroilles Cheese is closer to cellars, wet brick, 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 Maroilles Cheese made of?

Maroilles Cheese is made from cow milk (pasteurized and unpasteurized), using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.

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

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