Crottin de Chavignol Cheese vs Provolone Cheese

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

No. Crottin de Chavignol Cheese and Provolone Cheese are distinct cheeses from France and Italy 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 Provolone Cheese?

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

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

Provolone Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Provolone Cheese is semi-hard, artisan 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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

Origin: Crottin de Chavignol Cheese (France), Provolone Cheese (Italy)
Milk type: Crottin de Chavignol Cheese (goat's milk), Provolone Cheese (cow's milk)
Texture: Crottin de Chavignol Cheese (Firm, smooth), Provolone Cheese (semi-hard, artisan)
Aging: Crottin de Chavignol Cheese (At least 10 days), Provolone Cheese (at least 4 months for piccante)
Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Provolone Cheese (tangy)

Side-by-Side Comparison

	Crottin de Chavignol Cheese	Provolone Cheese
Country of Origin	France	Italy
Specific Origin	Sancerre Region	Campania, Italy
Milk Type	Goat's milk	Cow's milk
Milk Treatment	Unpasteurized	—
Texture	Firm, smooth	Semi-hard, artisan
Rind	Natural, white or blue	—
Aging	At least 10 days	At least 4 months for piccante
Taste	Light goat to walnut and hazelnut	Tangy

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Provolone Cheese brings tangy character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Crottin de Chavignol Cheese for Provolone Cheese?

Crottin de Chavignol Cheese can stand in for Provolone 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 Provolone Cheese brings tangy notes.

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

Which is your favorite?

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Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Provolone Cheese comes from Italy. Crottin de Chavignol Cheese is made from goat milk; Provolone Cheese uses cow. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Provolone Cheese at least 4 months for piccante.

Is Crottin de Chavignol Cheese similar to Provolone Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Provolone Cheese?

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

Does Crottin de Chavignol Cheese taste like Provolone Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Provolone Cheese is tangy. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Provolone Cheese is closer to pleasant.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

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

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