Crottin de Chavignol Cheese vs Queso de Murcia
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured) and made from goat milk, originating in Spain.
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?
Queso de Murcia is a fatty goat's milk cheese from south-east Spain with Protected Designation of Origin status, made only from Murcian goats in registered herds. It is sold fresh and very white, or cured for at least sixty days until firm.
What's the Difference Between Crottin de Chavignol Cheese and Queso de Murcia?
- Origin: Crottin de Chavignol Cheese (France), Queso de Murcia (Spain)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
- Rind: Crottin de Chavignol Cheese (Natural, white or blue), Queso de Murcia (None (fresh) / Hard, smooth (cured))
- Aging: Crottin de Chavignol Cheese (At least 10 days), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Queso de Murcia | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Sancerre Region | Murcia Region |
| Milk Type | Goat's milk | Goat’s milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Firm, smooth | Soft and elastic (fresh) / Firm and compact (cured) |
| Rind | Natural, white or blue | None (fresh) / Hard, smooth (cured) |
| Aging | At least 10 days | Not aged (fresh) / Minimum 60-120 days (cured) |
| Taste | Light goat to walnut and hazelnut | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Queso de Murcia?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Queso de Murcia's low intensity (fresh) / medium to high intensity with lactic and animal notes (cured). 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 leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).
Can You Substitute Crottin de Chavignol Cheese for Queso de Murcia?
In most recipes, Crottin de Chavignol Cheese and Queso de Murcia 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 soft and elastic (fresh) / firm and compact (cured). Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.
Which Is Better, Crottin de Chavignol Cheese or Queso de Murcia?
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 and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia 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 fits dishes calling for mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured).
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Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Queso de Murcia?
No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Queso de Murcia comes from Spain. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).
Is Crottin de Chavignol Cheese similar to Queso de Murcia?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Crottin de Chavignol Cheese for Queso de Murcia?
You can, but expect a shift in bite and mouthfeel.
Does Crottin de Chavignol Cheese taste like Queso de Murcia?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured). Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Queso de Murcia is closer to low intensity (fresh) / medium to high intensity with lactic and animal notes (cured).
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 made of?
Queso de Murcia is made from goat milk, using animal rennet. It's typically aged not aged (fresh) / minimum 60-120 days (cured). It originates in Spain.
Which should I choose, Crottin de Chavignol Cheese or Queso de Murcia?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).