Crottin de Chavignol Cheese vs Queso de Flor de Guía

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Queso de Flor de Guía is dense, compact, pasty and made from cow, goat, and 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 Queso de Flor de Guía?

Queso de Flor de Guía is a full-fat or half-fat cheese from Spain, specifically produced in Gáldar, Moya, and Santa María de Guía in Gran Canaria. It is made primarily from Canary Island sheep’s milk, with up to 40% Canary Island cattle milk and up to 10% Canary Island goat milk. The milk is curdled exclusively using vegetable rennet derived from the dried flower heads of Cynara cardunculus var. ferocissima and Cynara scolymus. The cheese has a cylindrical shape and varies in size from 0.5 to 5 kg. Its texture is dense, compact, and pasty, with a very soft and creamy interior when semi-mature and a harder body when fully matured. The flavor is highly aromatic, acidic, and bitter, with mild burning and astringent sensations. It matures for at least 15 days for semi-mature cheese and over 60 days for mature cheese.

What's the Difference Between Crottin de Chavignol Cheese and Queso de Flor de Guía?

• Milk type: Crottin de Chavignol Cheese (goat's milk), Queso de Flor de Guía (Sheep (Canary Island breed), with up to 40% cow and 10% goat milk)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Queso de Flor de Guía (Dense, compact, pasty)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Queso de Flor de Guía (Soft and elastic when young, dark brown and harder when mature)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Queso de Flor de Guía (15+ days (semi-mature), 60+ days (mature))
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Queso de Flor de Guía (Aromatic, acidic, and bitter)

Side-by-Side Comparison

Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Queso de Flor de Guía?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Queso de Flor de Guía brings aromatic, acidic, and bitter character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Queso de Flor de Guía's medium intensity, with lactic and vegetal notes. 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 Queso de Flor de Guía leans toward lactic, vegetal (cardoon and nuts). Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Queso de Flor de Guía at 15+ days (semi-mature), 60+ days (mature).

Can You Substitute Crottin de Chavignol Cheese for Queso de Flor de Guía?

Crottin de Chavignol Cheese can stand in for Queso de Flor de Guía 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 dense, compact, pasty. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Queso de Flor de Guía brings aromatic, acidic, and bitter notes.

Which Is Better, Crottin de Chavignol Cheese or Queso de Flor de Guía?

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 dense, compact, pasty profile, Queso de Flor de Guía is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Queso de Flor de Guía fits dishes calling for aromatic, acidic, and bitter.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Queso de Flor de Guía?

No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Queso de Flor de Guía uses cow, goat, and sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Queso de Flor de Guía 15+ days (semi-mature), 60+ days (mature).

Is Crottin de Chavignol Cheese similar to Queso de Flor de Guía?

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

Can I substitute Crottin de Chavignol Cheese for Queso de Flor de Guía?

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

Does Crottin de Chavignol Cheese taste like Queso de Flor de Guía?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Queso de Flor de Guía is aromatic, acidic, and bitter. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Queso de Flor de Guía is closer to medium intensity, with lactic and vegetal notes.

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 Queso de Flor de Guía made of?

Queso de Flor de Guía is made from cow, goat, and sheep milk, using vegetable (cynara cardunculus var. ferocissima, cynara scolymus) rennet. It's typically aged 15+ days (semi-mature), 60+ days (mature).

Which should I choose, Crottin de Chavignol Cheese or Queso de Flor de Guía?

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Queso de Flor de Guía is dense, compact, pasty.