Crottin de Chavignol Cheese vs Roumy Cheese
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
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 Roumy Cheese?
Rumi, also spelled Roumy, is the main hard cheese of Egypt, made from cow's or buffalo milk with no starter culture. Three to four months of aging give it an open texture, a pungent smell and a sharp flavor that gets saltier with age.
What's the Difference Between Crottin de Chavignol Cheese and Roumy Cheese?
- Origin: Crottin de Chavignol Cheese (France), Roumy Cheese (Egypt)
- Milk type: Crottin de Chavignol Cheese (goat's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Roumy Cheese (hard)
- Rind: Crottin de Chavignol Cheese (Natural, white or blue), Roumy Cheese (natural)
- Aging: Crottin de Chavignol Cheese (At least 10 days), Roumy Cheese (3 to 4 months)
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | France | Egypt |
| Specific Origin | Sancerre Region | Egypt |
| Milk Type | Goat's milk | Cow's and water buffalo's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Firm, smooth | Hard |
| Rind | Natural, white or blue | Natural |
| Aging | At least 10 days | 3 to 4 months |
| Taste | Light goat to walnut and hazelnut | Salty, sharp, strong |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Roumy Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Roumy Cheese brings salty, sharp, strong character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Crottin de Chavignol Cheese for Roumy Cheese?
Crottin de Chavignol Cheese can stand in for Roumy 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. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Crottin de Chavignol Cheese or Roumy 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 profile, Roumy Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
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Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Roumy Cheese comes from Egypt. Crottin de Chavignol Cheese is made from goat milk; Roumy Cheese uses cow and buffalo. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Roumy Cheese 3 to 4 months.
Is Crottin de Chavignol Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol Cheese taste like Roumy Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Roumy Cheese is closer to pungent.
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 Roumy Cheese made of?
Roumy Cheese is made from cow and buffalo milk. It's typically aged 3 to 4 months. It originates in Egypt.
Which should I choose, Crottin de Chavignol Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Roumy Cheese is hard.