Crottin de Chavignol Cheese vs Pecorino Crotonese Cheese
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep 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 Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
What's the Difference Between Crottin de Chavignol Cheese and Pecorino Crotonese Cheese?
- Milk type: Crottin de Chavignol Cheese (goat's milk), Pecorino Crotonese Cheese (Whole sheep's milk)
- Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Pecorino Crotonese Cheese (Raw, thermised, or pasteurised)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
- Rind: Crottin de Chavignol Cheese (Natural, white or blue), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
- Aging: Crottin de Chavignol Cheese (At least 10 days), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Pecorino Crotonese Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Sancerre Region | Provinces Of Crotone, Catanzaro, And Cosenza |
| Milk Type | Goat's milk | Whole sheep's milk |
| Milk Treatment | Unpasteurized | Raw, thermised, or pasteurised |
| Texture | Firm, smooth | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm |
| Rind | Natural, white or blue | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs |
| Aging | At least 10 days | Fresh, semi-hard, ripened (more than six months for ripened) |
| Taste | Light goat to walnut and hazelnut | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Pecorino Crotonese Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. 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 Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).
Can You Substitute Crottin de Chavignol Cheese for Pecorino Crotonese Cheese?
Crottin de Chavignol Cheese can stand in for Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.
Which Is Better, Crottin de Chavignol Cheese or Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).
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Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Pecorino Crotonese Cheese?
No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).
Is Crottin de Chavignol Cheese similar to Pecorino Crotonese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol Cheese for Pecorino Crotonese Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol Cheese taste like Pecorino Crotonese Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.
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 Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
Which should I choose, Crottin de Chavignol Cheese or Pecorino Crotonese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.