Crottin de Chavignol Cheese vs Tomme des Pyrénées Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens 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 Tomme des Pyrénées Cheese?

Tomme des Pyrénées is a mild pressed cheese from the French Pyrenees, made from raw or pasteurized cow's milk. It is known for its supple paste, slightly salty taste, and the black or gold wax skin that covers many wheels.

What's the Difference Between Crottin de Chavignol Cheese and Tomme des Pyrénées Cheese?

• Milk type: Crottin de Chavignol Cheese (goat's milk), Tomme des Pyrénées Cheese (Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk))
• Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
• Rind: Crottin de Chavignol Cheese (Natural, white or blue), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)

Side-by-Side Comparison

Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Tomme des Pyrénées Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. 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 Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Tomme des Pyrénées Cheese at minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Can You Substitute Crottin de Chavignol Cheese for Tomme des Pyrénées Cheese?

Crottin de Chavignol Cheese can stand in for Tomme des Pyrénées 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 soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.

Which Is Better, Crottin de Chavignol Cheese or Tomme des Pyrénées 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 soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Tomme des Pyrénées Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese is made from goat milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Is Crottin de Chavignol Cheese similar to Tomme des Pyrénées Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Tomme des Pyrénées Cheese?

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

Does Crottin de Chavignol Cheese taste like Tomme des Pyrénées Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.

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 Tomme des Pyrénées Cheese made of?

Tomme des Pyrénées Cheese is made from cow, goat, or sheep milk (heat-treated or raw), using coagulating enzyme (not limited to animal rennet) rennet. It's typically aged minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Which should I choose, Crottin de Chavignol Cheese or Tomme des Pyrénées Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.