Crottin de Chavignol Cheese vs Parmesan Cheese

Crottin de Chavignol Cheese is a semi-hard goat-milk cheese from France, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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

• Origin: Crottin de Chavignol Cheese (France), Parmesan Cheese (Italy)
• Milk type: Crottin de Chavignol Cheese (Goat's milk), Parmesan Cheese (Cow's milk)
• Texture: Crottin de Chavignol Cheese (Semi-hard), Parmesan Cheese (Hard)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Parmesan Cheese (natural)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Parmesan Cheese brings salty, savory character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Parmesan Cheese's nutty, strong. 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 Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Crottin de Chavignol Cheese for Parmesan Cheese?

Crottin de Chavignol Cheese can stand in for Parmesan Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for hard. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Parmesan Cheese brings salty, savory notes.

Which Is Better, Crottin de Chavignol Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Crottin de Chavignol Cheese. For a hard profile, Parmesan Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Parmesan Cheese comes from Italy. Crottin de Chavignol Cheese is made from goat milk; Parmesan Cheese uses cow. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Parmesan Cheese minimum 12 months, average 2 years.

Is Crottin de Chavignol Cheese similar to Parmesan Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Parmesan Cheese?

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

Does Crottin de Chavignol Cheese taste like Parmesan Cheese?

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

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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

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

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