Crottin de Chavignol Cheese vs Red Leicester Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.

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 Red Leicester Cheese?

Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.

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

• Origin: Crottin de Chavignol Cheese (France), Red Leicester Cheese (United Kingdom)
• Milk type: Crottin de Chavignol Cheese (goat's milk), Red Leicester Cheese (cow's milk)
• Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Red Leicester Cheese (Unpasteurized (Sparkenhoe Farm), Pasteurized (others))
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Crottin de Chavignol Cheese (At least 10 days), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Red Leicester Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Red Leicester Cheese brings caramel, sweet character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Red Leicester Cheese's mild. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Crottin de Chavignol Cheese for Red Leicester Cheese?

Crottin de Chavignol Cheese can stand in for Red Leicester 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 hard, similar to cheddar but more moist, crumbly. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Crottin de Chavignol Cheese or Red Leicester 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 hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Red Leicester Cheese comes from United Kingdom. Crottin de Chavignol Cheese is made from goat milk; Red Leicester Cheese uses cow. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Crottin de Chavignol Cheese similar to Red Leicester Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Red Leicester Cheese?

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

Does Crottin de Chavignol Cheese taste like Red Leicester Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Red Leicester Cheese is closer to mild.

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 Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Crottin de Chavignol Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.