Crottin de Chavignol Cheese vs Queso Los Beyos

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Queso Los Beyos is hard to semi-hard, closed, friable, crumbly, minimal elasticity and made from cow, goat, or 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 Los Beyos?

Queso de Los Beyos is a protected geographical indication cheese from the Los Beyos gorge, shared by Ponga and Amieva in Asturias and Oseja de Sajambre in Leon, Spain. It is a small smoked cheese of cow, goat, or sheep milk, semi-hard to hard, with a mild acidic tang.

What's the Difference Between Crottin de Chavignol Cheese and Queso Los Beyos?

• Milk type: Crottin de Chavignol Cheese (goat's milk), Queso Los Beyos (Cow’s, sheep’s, or goat’s milk (never mixed))
• Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Queso Los Beyos (Raw or pasteurized)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Queso Los Beyos (Hard to semi-hard, closed, friable, crumbly, minimal elasticity)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Queso Los Beyos (Thin, coarse, creamy yellow to light brown)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Queso Los Beyos (Minimum 15 days, or 60 days if made from raw milk)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Queso Los Beyos (Mild (cow’s milk), more intense (sheep’s and goat’s milk))

Side-by-Side Comparison

Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Queso Los Beyos?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Queso Los Beyos brings mild (cow’s milk), more intense (sheep’s and goat’s milk) character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Queso Los Beyos's mild in cow’s milk cheese, stronger in sheep’s and goat’s cheese. 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 Los Beyos leans toward slightly salty, lightly acidic, fresh milky aftertaste (cow’s), stronger and longer-lasting in sheep’s and goat’s versions. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Queso Los Beyos at minimum 15 days, or 60 days if made from raw milk.

Can You Substitute Crottin de Chavignol Cheese for Queso Los Beyos?

Crottin de Chavignol Cheese can stand in for Queso Los Beyos 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 hard to semi-hard, closed, friable, crumbly, minimal elasticity. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Queso Los Beyos brings mild (cow’s milk), more intense (sheep’s and goat’s milk) notes.

Which Is Better, Crottin de Chavignol Cheese or Queso Los Beyos?

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 hard to semi-hard, closed, friable, crumbly, minimal elasticity profile, Queso Los Beyos is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Queso Los Beyos fits dishes calling for mild (cow’s milk), more intense (sheep’s and goat’s milk).

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Queso Los Beyos?

No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Queso Los Beyos uses cow, goat, or sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Queso Los Beyos minimum 15 days, or 60 days if made from raw milk.

Is Crottin de Chavignol Cheese similar to Queso Los Beyos?

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

Can I substitute Crottin de Chavignol Cheese for Queso Los Beyos?

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

Does Crottin de Chavignol Cheese taste like Queso Los Beyos?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Queso Los Beyos is mild (cow’s milk), more intense (sheep’s and goat’s milk). Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Queso Los Beyos is closer to mild in cow’s milk cheese, stronger in sheep’s and goat’s cheese.

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 Los Beyos made of?

Queso Los Beyos is made from cow, goat, or sheep milk (raw or pasteurized), using animal rennet. It's typically aged minimum 15 days, or 60 days if made from raw milk.

Which should I choose, Crottin de Chavignol Cheese or Queso Los Beyos?

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Queso Los Beyos is hard to semi-hard, closed, friable, crumbly, minimal elasticity.