Crottin de Chavignol Cheese vs Penamellera Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep 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 Penamellera Cheese?

Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.

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

• Origin: Crottin de Chavignol Cheese (France), Penamellera Cheese (Spain)
• Milk type: Crottin de Chavignol Cheese (goat's milk), Penamellera Cheese (cow's, goat's and sheep's milk)
• Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Penamellera Cheese (pasteurized)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Penamellera Cheese (semi-hard, artisan)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Penamellera Cheese (natural)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Penamellera Cheese (10 to 15 days)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Penamellera Cheese (acidic, bitter, herbaceous)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Penamellera Cheese's aromatic, 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 Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Penamellera Cheese at 10 to 15 days.

Can You Substitute Crottin de Chavignol Cheese for Penamellera Cheese?

Crottin de Chavignol Cheese can stand in for Penamellera 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, artisan. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Penamellera Cheese brings acidic, bitter, herbaceous notes.

Which Is Better, Crottin de Chavignol Cheese or Penamellera 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, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Penamellera Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Penamellera Cheese comes from Spain. Crottin de Chavignol Cheese is made from goat milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Penamellera Cheese 10 to 15 days.

Is Crottin de Chavignol Cheese similar to Penamellera Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Penamellera Cheese?

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

Does Crottin de Chavignol Cheese taste like Penamellera Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Penamellera Cheese is closer to aromatic, 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 Penamellera Cheese made of?

Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.

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

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