Crottin de Chavignol Cheese vs Pule Cheese
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Crottin de Chavignol Cheese and Pule Cheese?
- Origin: Crottin de Chavignol Cheese (France), Pule Cheese (Serbia)
- Milk type: Crottin de Chavignol Cheese (goat's milk), Pule Cheese (donkey's milk)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Pule Cheese (artisan)
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | France | Serbia |
| Specific Origin | Sancerre Region | Zasavica |
| Milk Type | Goat's milk | Donkey's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Firm, smooth | Artisan |
| Rind | Natural, white or blue | — |
| Aging | At least 10 days | — |
| Taste | Light goat to walnut and hazelnut | Nutty and earthy |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Pule Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Pule Cheese brings nutty and earthy character. 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 Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Crottin de Chavignol Cheese for Pule Cheese?
Crottin de Chavignol Cheese can stand in for Pule 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 artisan. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Pule Cheese brings nutty and earthy notes.
Which Is Better, Crottin de Chavignol Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Pule Cheese fits dishes calling for nutty and earthy.
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Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Pule Cheese?
No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Pule Cheese comes from Serbia.
Is Crottin de Chavignol Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Crottin de Chavignol Cheese taste like Pule Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Crottin de Chavignol Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Pule Cheese is artisan.