Crottin de Chavignol Cheese vs Naboulsi Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

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 Naboulsi Cheese?

Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.

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

• Origin: Crottin de Chavignol Cheese (France), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Crottin de Chavignol Cheese (goat's milk), Naboulsi Cheese (goat's or sheep's milk)
• Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Naboulsi Cheese (pasteurized)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Naboulsi Cheese (semi-hard, brined)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Naboulsi Cheese (natural)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Naboulsi Cheese (salty)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Naboulsi Cheese brings salty character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Naboulsi Cheese's fresh.

Can You Substitute Crottin de Chavignol Cheese for Naboulsi Cheese?

Crottin de Chavignol Cheese can stand in for Naboulsi 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 semi-hard, brined. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Naboulsi Cheese brings salty notes.

Which Is Better, Crottin de Chavignol Cheese or Naboulsi 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 semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Naboulsi Cheese fits dishes calling for salty.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Naboulsi Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Naboulsi Cheese comes from Middle East and Palestine. Crottin de Chavignol Cheese is made from goat milk; Naboulsi Cheese uses goat or sheep.

Is Crottin de Chavignol Cheese similar to Naboulsi Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Naboulsi Cheese?

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

Does Crottin de Chavignol Cheese taste like Naboulsi Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Naboulsi Cheese is salty. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Naboulsi Cheese is closer to fresh.

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 Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

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

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Naboulsi Cheese is semi-hard, brined.