Crottin de Chavignol Cheese vs Vlašić Cheese

Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.

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 Vlašić Cheese?

Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.

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

• Origin: Crottin de Chavignol Cheese (France), Vlašić Cheese (Bosnia and Herzegovina)
• Milk type: Crottin de Chavignol Cheese (goat's milk), Vlašić Cheese (Ewe’s milk)
• Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Vlašić Cheese (Strained)
• Texture: Crottin de Chavignol Cheese (Firm, smooth), Vlašić Cheese (Solid, spreadable)
• Aging: Crottin de Chavignol Cheese (At least 10 days), Vlašić Cheese (Minimum 60 days)
• Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Vlašić Cheese (Milky sour, moderately salty)

Side-by-Side Comparison

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

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. 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 Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Crottin de Chavignol Cheese at at least 10 days develops a different profile than Vlašić Cheese at minimum 60 days.

Can You Substitute Crottin de Chavignol Cheese for Vlašić Cheese?

Crottin de Chavignol Cheese can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Vlašić Cheese brings milky sour, moderately salty notes.

Which Is Better, Crottin de Chavignol Cheese or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.

Frequently Asked Questions

Is Crottin de Chavignol Cheese the same as Vlašić Cheese?

No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Vlašić Cheese comes from Bosnia and Herzegovina. Crottin de Chavignol Cheese is made from goat milk; Vlašić Cheese uses sheep. Aging also differs: Crottin de Chavignol Cheese is typically aged at least 10 days, Vlašić Cheese minimum 60 days.

Is Crottin de Chavignol Cheese similar to Vlašić Cheese?

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

Can I substitute Crottin de Chavignol Cheese for Vlašić Cheese?

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

Does Crottin de Chavignol Cheese taste like Vlašić Cheese?

Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Vlašić Cheese is closer to pleasant, of sheep’s milk.

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 Vlašić Cheese made of?

Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.

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

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