Crottin de Chavignol Cheese vs Pasta Filata Cheese
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
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 Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Crottin de Chavignol Cheese and Pasta Filata Cheese?
- Milk type: Crottin de Chavignol Cheese (goat's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Crottin de Chavignol Cheese (At least 10 days), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Sancerre Region | Italy |
| Milk Type | Goat's milk | Cow, water buffalo |
| Milk Treatment | Unpasteurized | — |
| Texture | Firm, smooth | Soft, elastic and stringy, fibrous |
| Rind | Natural, white or blue | — |
| Aging | At least 10 days | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Light goat to walnut and hazelnut | — |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Crottin de Chavignol Cheese for Pasta Filata Cheese?
Crottin de Chavignol Cheese can stand in for Pasta Filata 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 soft, elastic and stringy, fibrous.
Which Is Better, Crottin de Chavignol Cheese or Pasta Filata 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 soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
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Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Crottin de Chavignol Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol Cheese taste like Pasta Filata Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Crottin de Chavignol Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.