Crottin de Chavignol Cheese vs Queso de Murcia al vino
Crottin de Chavignol Cheese
Queso de Murcia al vino
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Queso de Murcia al vino is firm, elastic, uniform, creamy, unctuous and made from goat milk.
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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 Queso de Murcia al vino?
Queso de Murcia al vino is a fatty goat's milk cheese from the province of Murcia in south-east Spain, with a Protected Designation of Origin. It is made from unpasteurized milk of Murcian goats, and its rind is washed in local red wine while it matures, which turns it purplish red.
What's the Difference Between Crottin de Chavignol Cheese and Queso de Murcia al vino?
- Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Queso de Murcia al vino (raw)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Queso de Murcia al vino (Firm, elastic, uniform, creamy, unctuous)
- Rind: Crottin de Chavignol Cheese (Natural, white or blue), Queso de Murcia al vino (Maroon-violet, smooth, fine, without cracks)
- Aging: Crottin de Chavignol Cheese (At least 10 days), Queso de Murcia al vino (Minimum 30 days for 500g or smaller pieces)
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Queso de Murcia al vino (Low-to-medium intensity, persistent)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Queso de Murcia al vino | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Sancerre Region | Murcia |
| Milk Type | Goat's milk | Goat’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Firm, smooth | Firm, elastic, uniform, creamy, unctuous |
| Rind | Natural, white or blue | Maroon-violet, smooth, fine, without cracks |
| Aging | At least 10 days | Minimum 30 days for 500g or smaller pieces |
| Taste | Light goat to walnut and hazelnut | Low-to-medium intensity, persistent |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Queso de Murcia al vino?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Queso de Murcia al vino brings low-to-medium intensity, persistent character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Queso de Murcia al vino's average-to-low intensity, lactic, animal (goat), wine cellar notes. 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 Queso de Murcia al vino leans toward balanced acidity and saltiness, fresh lactic notes (butter/cream), saltiness intensifies with age. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Queso de Murcia al vino at minimum 30 days for 500g or smaller pieces.
Can You Substitute Crottin de Chavignol Cheese for Queso de Murcia al vino?
In most recipes, Crottin de Chavignol Cheese and Queso de Murcia al vino 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 firm, elastic, uniform, creamy, unctuous. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Queso de Murcia al vino brings low-to-medium intensity, persistent notes.
Which Is Better, Crottin de Chavignol Cheese or Queso de Murcia al vino?
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 firm, elastic, uniform, creamy, unctuous profile, Queso de Murcia al vino is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Queso de Murcia al vino fits dishes calling for low-to-medium intensity, persistent.
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Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Queso de Murcia al vino?
No, they're distinct cheeses. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Queso de Murcia al vino minimum 30 days for 500g or smaller pieces.
Is Crottin de Chavignol Cheese similar to Queso de Murcia al vino?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Crottin de Chavignol Cheese for Queso de Murcia al vino?
You can, but expect a shift in bite and mouthfeel.
Does Crottin de Chavignol Cheese taste like Queso de Murcia al vino?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Queso de Murcia al vino is low-to-medium intensity, persistent. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Queso de Murcia al vino is closer to average-to-low intensity, lactic, animal (goat), wine cellar notes.
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 Queso de Murcia al vino made of?
Queso de Murcia al vino is made from goat milk (raw), using animal rennet. It's typically aged minimum 30 days for 500g or smaller pieces.
Which should I choose, Crottin de Chavignol Cheese or Queso de Murcia al vino?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Queso de Murcia al vino is firm, elastic, uniform, creamy, unctuous.