Crottin de Chavignol Cheese vs Requeson
Crottin de Chavignol Cheese
Requeson
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and Portugal.
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 Requeson?
Requeson, better known as requeijão, is a whey cheese made in Portugal and Brazil. It is close to ricotta and turns up in cheese spreads and in pastries such as queijada.
What's the Difference Between Crottin de Chavignol Cheese and Requeson?
- Origin: Crottin de Chavignol Cheese (France), Requeson (Brazil and Portugal)
- Milk type: Crottin de Chavignol Cheese (goat's milk), Requeson (cow's, goat's or sheep's milk)
- Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Requeson (pasteurized or unpasteurized)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Requeson (fresh soft, whey)
- Rind: Crottin de Chavignol Cheese (Natural, white or blue), Requeson (rindless)
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Requeson (salty, strong)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Requeson | |
|---|---|---|
| Country of Origin | France | Brazil And Portugal |
| Specific Origin | Sancerre Region | Portugal And Brazil |
| Milk Type | Goat's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Texture | Firm, smooth | Fresh soft, whey |
| Rind | Natural, white or blue | Rindless |
| Aging | At least 10 days | — |
| Taste | Light goat to walnut and hazelnut | Salty, strong |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Requeson?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Requeson brings salty, strong character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Requeson's fresh.
Can You Substitute Crottin de Chavignol Cheese for Requeson?
Crottin de Chavignol Cheese can stand in for Requeson 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 fresh soft, whey. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Requeson brings salty, strong notes.
Which Is Better, Crottin de Chavignol Cheese or Requeson?
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 fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Requeson?
No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Requeson comes from Brazil and Portugal. Crottin de Chavignol Cheese is made from goat milk; Requeson uses cow, goat, or sheep.
Is Crottin de Chavignol Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol Cheese taste like Requeson?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Requeson is salty, strong. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Requeson is closer to fresh.
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 Requeson made of?
Requeson is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in Brazil and Portugal.
Which should I choose, Crottin de Chavignol Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Requeson is fresh soft, whey.