Crottin de Chavignol Cheese vs Salers Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Salers Cheese is firm and made from cow milk, originating in France.

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 Salers Cheese?

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.

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

• Milk type: Crottin de Chavignol Cheese (goat's milk), Salers Cheese (cow's milk)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Salers Cheese (Firm)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Salers Cheese (Thick gray)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Salers Cheese (Minimum of three months, up to forty-five months)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Salers Cheese (Strong-tasting)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Salers Cheese brings strong-tasting character. 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 Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.

Can You Substitute Crottin de Chavignol Cheese for Salers Cheese?

Crottin de Chavignol Cheese can stand in for Salers 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 firm. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Salers Cheese brings strong-tasting notes.

Which Is Better, Crottin de Chavignol Cheese or Salers 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 firm profile, Salers Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Salers Cheese fits dishes calling for strong-tasting.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Salers Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Salers Cheese uses cow. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Salers Cheese minimum of three months, up to forty-five months.

Is Crottin de Chavignol Cheese similar to Salers Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Salers Cheese?

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

Does Crottin de Chavignol Cheese taste like Salers Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Salers Cheese is strong-tasting.

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 Salers Cheese made of?

Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.

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

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Salers Cheese is firm.