Crottin de Chavignol Cheese vs Redykołka Cheese

Q: Is Crottin de Chavignol Cheese the same as Redykołka Cheese?

No. Crottin de Chavignol Cheese and Redykołka Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Crottin de Chavignol Cheese for Redykołka Cheese?

In most recipes you can swap Crottin de Chavignol Cheese for Redykołka Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Crottin de Chavignol Cheese or Redykołka Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Crottin de Chavignol Cheese

Redykołka Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Redykołka Cheese is elastic and slightly hard and made from cow 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 Redykołka Cheese?

Redykołka is a smoked cheese from the Podhale region of Poland, made from the leftover Bundz used for Oscypek. It is known for decorative shapes such as animals, hearts and wreaths, and for a strong smoked aroma with a spicy, slightly salty taste.

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

Milk type: Crottin de Chavignol Cheese (goat's milk), Redykołka Cheese (Sheep's milk, up to 40% cow's milk)
Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Redykołka Cheese (Unpasteurised)
Texture: Crottin de Chavignol Cheese (Firm, smooth), Redykołka Cheese (Elastic and slightly hard)
Rind: Crottin de Chavignol Cheese (Natural, white or blue), Redykołka Cheese (Glistening straw color, smooth and elastic, may be slightly rough)
Aging: Crottin de Chavignol Cheese (At least 10 days), Redykołka Cheese (3-7 days of smoking)
Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Redykołka Cheese (Slightly salty)

Side-by-Side Comparison

	Crottin de Chavignol Cheese	Redykołka Cheese
Country of Origin	France	—
Specific Origin	Sancerre Region	Podhale Region
Milk Type	Goat's milk	Sheep's milk, up to 40% cow's milk
Milk Treatment	Unpasteurized	Unpasteurised
Texture	Firm, smooth	Elastic and slightly hard
Rind	Natural, white or blue	Glistening straw color, smooth and elastic, may be slightly rough
Aging	At least 10 days	3-7 days of smoking
Taste	Light goat to walnut and hazelnut	Slightly salty

Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Redykołka Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Redykołka Cheese brings slightly salty character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Redykołka Cheese's smoked. 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 Redykołka Cheese leans toward pronounced smoked aroma. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Redykołka Cheese at 3-7 days of smoking.

Can You Substitute Crottin de Chavignol Cheese for Redykołka Cheese?

Crottin de Chavignol Cheese can stand in for Redykołka 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 elastic and slightly hard. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Redykołka Cheese brings slightly salty notes.

Which Is Better, Crottin de Chavignol Cheese or Redykołka 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 elastic and slightly hard profile, Redykołka Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Redykołka Cheese fits dishes calling for slightly salty.

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Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Redykołka Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Redykołka Cheese uses cow or sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Redykołka Cheese 3-7 days of smoking.

Is Crottin de Chavignol Cheese similar to Redykołka Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Redykołka Cheese?

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

Does Crottin de Chavignol Cheese taste like Redykołka Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Redykołka Cheese is slightly salty. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Redykołka Cheese is closer to smoked.

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 Redykołka Cheese made of?

Redykołka Cheese is made from cow or sheep milk (unpasteurised). It's typically aged 3-7 days of smoking.

Which should I choose, Crottin de Chavignol Cheese or Redykołka Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Redykołka Cheese is elastic and slightly hard.