Crottin de Chavignol Cheese vs Pljevlja Cheese

Q: Is Crottin de Chavignol Cheese the same as Pljevlja Cheese?

No. Crottin de Chavignol Cheese and Pljevlja Cheese are distinct cheeses from France and Montenegro respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Crottin de Chavignol Cheese for Pljevlja Cheese?

In most recipes you can swap Crottin de Chavignol Cheese for Pljevlja Cheese, though the result will shift in richness and milk character.

Q: Does Crottin de Chavignol Cheese taste like Pljevlja Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Crottin de Chavignol Cheese or Pljevlja Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Crottin de Chavignol Cheese

Pljevlja Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.

What Is Crottin de Chavignol Cheese?

Crottin de Chavignol is a small goat cheese from the Loire Valley of France. It has a strong, slightly goaty flavor that becomes nuttier and more intense as it ages and the exterior develops from soft and smooth to a dry, crumbly texture with a moldy rind.

What Is Pljevlja Cheese?

Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.

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

Origin: Crottin de Chavignol Cheese (France), Pljevlja Cheese (Montenegro)
Milk type: Crottin de Chavignol Cheese (goat's milk), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
Texture: Crottin de Chavignol Cheese (Firm, smooth), Pljevlja Cheese (Soft to semihard)
Aging: Crottin de Chavignol Cheese (At least 10 days), Pljevlja Cheese (4 to 8 weeks)

Side-by-Side Comparison

	Crottin de Chavignol Cheese	Pljevlja Cheese
Country of Origin	France	Montenegro
Specific Origin	Sancerre Region	Northern Montenegro, Municipality Of Pljevlja
Milk Type	Goat's milk	Sheep’s milk, cow’s milk, mixed
Milk Treatment	Unpasteurized	—
Texture	Firm, smooth	Soft to semihard
Rind	Natural, white or blue	—
Aging	At least 10 days	4 to 8 weeks
Taste	Light goat to walnut and hazelnut	—

Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Pljevlja 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 Pljevlja Cheese at 4 to 8 weeks.

Can You Substitute Crottin de Chavignol Cheese for Pljevlja Cheese?

Crottin de Chavignol Cheese can stand in for Pljevlja 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 to semihard.

Which Is Better, Crottin de Chavignol Cheese or Pljevlja 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 to semihard profile, Pljevlja Cheese is the better fit.

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Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Pljevlja Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Pljevlja Cheese comes from Montenegro. Crottin de Chavignol Cheese is made from goat milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Pljevlja Cheese 4 to 8 weeks.

Is Crottin de Chavignol Cheese similar to Pljevlja Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Pljevlja Cheese?

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

Does Crottin de Chavignol Cheese taste like Pljevlja 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 Pljevlja Cheese made of?

Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.

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

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Pljevlja Cheese is soft to semihard.