Crottin de Chavignol Cheese vs Morbier Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Morbier Cheese is smooth and tender 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 Morbier Cheese?

Morbier is a semi-soft cows' milk cheese from Franche-Comté in eastern France, named after the village of Morbier. A thin black layer of ash runs horizontally through its ivory paste, left over from the days when evening and morning curds were pressed into the same mold.

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

• Milk type: Crottin de Chavignol Cheese (goat's milk), Morbier Cheese (cow's milk)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Morbier Cheese (Smooth and tender)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Morbier Cheese (Thin beige to orangey-pink)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Morbier Cheese (Minimum period of forty-five days)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Morbier Cheese (Fruity, yogurt, vanilla, milky, fudge)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Morbier Cheese brings fruity, yogurt, vanilla, milky, fudge character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Morbier Cheese's fruity, grassy. 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 Morbier Cheese leans toward easy to recognize with its horizontal black ash line down the middle of the paste.. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Morbier Cheese at minimum period of forty-five days.

Can You Substitute Crottin de Chavignol Cheese for Morbier Cheese?

Crottin de Chavignol Cheese can stand in for Morbier 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 smooth and tender. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Morbier Cheese brings fruity, yogurt, vanilla, milky, fudge notes.

Which Is Better, Crottin de Chavignol Cheese or Morbier 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 and tender profile, Morbier Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Morbier Cheese fits dishes calling for fruity, yogurt, vanilla, milky, fudge.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Morbier Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Morbier Cheese uses cow. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Morbier Cheese minimum period of forty-five days.

Is Crottin de Chavignol Cheese similar to Morbier Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Morbier Cheese?

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

Does Crottin de Chavignol Cheese taste like Morbier Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Morbier Cheese is fruity, yogurt, vanilla, milky, fudge. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Morbier Cheese is closer to fruity, grassy.

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 Morbier Cheese made of?

Morbier Cheese is made from cow milk (unpasteurized). It's typically aged minimum period of forty-five days. It originates in France.

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

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