Crottin de Chavignol Cheese vs Soft Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, 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 Soft Cheese?

Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.

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

• Milk type: Crottin de Chavignol Cheese (goat's milk), Soft Cheese (cow, goat, sheep)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Soft Cheese (spreadable, smooth to runny)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Soft Cheese (bloomy white mold rind, or washed)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Soft Cheese (unmatured to about 1 month)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Soft Cheese (mild)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Soft Cheese brings mild character. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Soft Cheese at unmatured to about 1 month.

Can You Substitute Crottin de Chavignol Cheese for Soft Cheese?

Crottin de Chavignol Cheese can stand in for Soft 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 spreadable, smooth to runny. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Soft Cheese brings mild notes.

Which Is Better, Crottin de Chavignol Cheese or Soft 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 spreadable, smooth to runny profile, Soft Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Soft Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Soft Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Soft Cheese unmatured to about 1 month.

Is Crottin de Chavignol Cheese similar to Soft Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Soft Cheese?

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

Does Crottin de Chavignol Cheese taste like Soft Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Soft Cheese is 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 Soft Cheese made of?

Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.

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

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