Crottin de Chavignol Cheese vs Monte Enebro Cheese
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Monte Enebro Cheese is smooth, dense and made from goat milk, originating in Spain.
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 Monte Enebro Cheese?
Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.
What's the Difference Between Crottin de Chavignol Cheese and Monte Enebro Cheese?
- Origin: Crottin de Chavignol Cheese (France), Monte Enebro Cheese (Spain)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Monte Enebro Cheese (Smooth, dense)
- Rind: Crottin de Chavignol Cheese (Natural, white or blue), Monte Enebro Cheese (Charcoal-colored)
- Aging: Crottin de Chavignol Cheese (At least 10 days), Monte Enebro Cheese (Matured for 30 days after spraying with Penicillium roqueforti)
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Monte Enebro Cheese (Bold, goaty, tang, pleasing spice)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Monte Enebro Cheese | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Sancerre Region | Avila, Southwest Of Madrid |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Unpasteurized |
| Texture | Firm, smooth | Smooth, dense |
| Rind | Natural, white or blue | Charcoal-colored |
| Aging | At least 10 days | Matured for 30 days after spraying with Penicillium roqueforti |
| Taste | Light goat to walnut and hazelnut | Bold, goaty, tang, pleasing spice |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Monte Enebro Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Monte Enebro Cheese brings bold, goaty, tang, pleasing spice character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Monte Enebro Cheese's bold, goaty. 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 Monte Enebro Cheese leans toward bold goaty aroma, distinct tang, and pleasing spice notes imparted by the penicillium roqueforti rind. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Monte Enebro Cheese at matured for 30 days after spraying with penicillium roqueforti.
Can You Substitute Crottin de Chavignol Cheese for Monte Enebro Cheese?
In most recipes, Crottin de Chavignol Cheese and Monte Enebro Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect firm, smooth bite and body where the recipe calls for smooth, dense. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Monte Enebro Cheese brings bold, goaty, tang, pleasing spice notes.
Which Is Better, Crottin de Chavignol Cheese or Monte Enebro 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 smooth, dense profile, Monte Enebro Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Monte Enebro Cheese fits dishes calling for bold, goaty, tang, pleasing spice.
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Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Monte Enebro Cheese?
No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Monte Enebro Cheese comes from Spain. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Monte Enebro Cheese matured for 30 days after spraying with penicillium roqueforti.
Is Crottin de Chavignol Cheese similar to Monte Enebro Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Crottin de Chavignol Cheese for Monte Enebro Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Crottin de Chavignol Cheese taste like Monte Enebro Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Monte Enebro Cheese is bold, goaty, tang, pleasing spice. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Monte Enebro Cheese is closer to bold, goaty.
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 Monte Enebro Cheese made of?
Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. It originates in Spain.
Which should I choose, Crottin de Chavignol Cheese or Monte Enebro Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Monte Enebro Cheese is smooth, dense.