Crottin de Chavignol Cheese vs Trnič Cheese
Crottin de Chavignol Cheese
Trnič Cheese
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Trnič Cheese is hard and made from cow milk, originating in Slovenia.
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 Trnič Cheese?
Trnič is a hard Slovenian cheese made for centuries by shepherds on Velika planina, Mala planina and Gojška planina from sour skimmed milk curd, cream and salt. Shaped by hand and stamped with carved wooden patterns, it was given in pairs as a token of love.
What's the Difference Between Crottin de Chavignol Cheese and Trnič Cheese?
- Origin: Crottin de Chavignol Cheese (France), Trnič Cheese (Slovenia)
- Milk type: Crottin de Chavignol Cheese (goat's milk), Trnič Cheese (Cow’s milk)
- Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Trnič Cheese (Sour, heated)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Trnič Cheese (Hard)
- Aging: Crottin de Chavignol Cheese (At least 10 days), Trnič Cheese (4 weeks)
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Trnič Cheese (Salty and slightly acidic)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Trnič Cheese | |
|---|---|---|
| Country of Origin | France | Slovenia |
| Specific Origin | Sancerre Region | Velika Planina |
| Milk Type | Goat's milk | Cow’s milk |
| Milk Treatment | Unpasteurized | Sour, heated |
| Texture | Firm, smooth | Hard |
| Rind | Natural, white or blue | — |
| Aging | At least 10 days | 4 weeks |
| Taste | Light goat to walnut and hazelnut | Salty and slightly acidic |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Trnič Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Trnič Cheese brings salty and slightly acidic 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 Trnič Cheese leans toward can be slightly piquant; hard, dry, and crumbly. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Trnič Cheese at 4 weeks.
Can You Substitute Crottin de Chavignol Cheese for Trnič Cheese?
Crottin de Chavignol Cheese can stand in for Trnič 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 Trnič Cheese brings salty and slightly acidic notes.
Which Is Better, Crottin de Chavignol Cheese or Trnič 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, Trnič Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Trnič Cheese fits dishes calling for salty and slightly acidic.
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Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Trnič Cheese?
No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Trnič Cheese comes from Slovenia. Crottin de Chavignol Cheese is made from goat milk; Trnič Cheese uses cow. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Trnič Cheese 4 weeks.
Is Crottin de Chavignol Cheese similar to Trnič Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Crottin de Chavignol Cheese for Trnič Cheese?
You can, but expect a shift in richness and milk character.
Does Crottin de Chavignol Cheese taste like Trnič Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Trnič Cheese is salty and slightly acidic.
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 Trnič Cheese made of?
Trnič Cheese is made from cow milk (sour, heated). It's typically aged 4 weeks. It originates in Slovenia.
Which should I choose, Crottin de Chavignol Cheese or Trnič Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Trnič Cheese is hard.