Crottin de Chavignol Cheese vs Reblochon Cheese
Crottin de Chavignol Cheese
Reblochon Cheese
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
What's the Difference Between Crottin de Chavignol Cheese and Reblochon Cheese?
- Milk type: Crottin de Chavignol Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Reblochon Cheese (Raw)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Crottin de Chavignol Cheese (Natural, white or blue), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Crottin de Chavignol Cheese (At least 10 days), Reblochon Cheese (3 to 4 months)
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Sancerre Region | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Firm, smooth | Ivory-colored, creamy and supple |
| Rind | Natural, white or blue | Yellow-orange covered with a thin white mold |
| Aging | At least 10 days | 3 to 4 months |
| Taste | Light goat to walnut and hazelnut | Creamy, nutty |
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Where to buy Crottin de Chavignol Cheese and Reblochon Cheese
Crottin de Chavignol Cheese
Reblochon Cheese
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Reblochon Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Crottin de Chavignol Cheese for Reblochon Cheese?
Crottin de Chavignol Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Crottin de Chavignol Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Reblochon Cheese 3 to 4 months.
Is Crottin de Chavignol Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol Cheese taste like Reblochon Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Crottin de Chavignol Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Reblochon Cheese is ivory-colored, creamy and supple.
See full profiles: Crottin de Chavignol Cheese and Reblochon Cheese.