Crottin de Chavignol Cheese vs Vulscombe Cheese
Crottin de Chavignol Cheese is a firm, smooth goat-milk cheese from France, while Vulscombe Cheese is fresh soft, artisan and made from goat milk, originating in England and United Kingdom.
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 Vulscombe Cheese?
Vulscombe is a fresh, soft cheese produced in Tiverton, England, using pasteurized goat's milk. It has a creamy white appearance and is known for its mild yet spicy flavor profile. The cheese carries a goaty and herbal aroma, offering a rich and refreshing taste experience. Without a rind, Vulscombe maintains a smooth and delicate texture, making it an excellent choice for spreading on bread or pairing with fresh vegetables. Its artisan quality reflects the careful craftsmanship in its production. With a fat content of 45%, it offers a satisfying creaminess without being overpowering. Ideal for those who appreciate the subtlety and freshness of goat's milk cheeses.
What's the Difference Between Crottin de Chavignol Cheese and Vulscombe Cheese?
- Origin: Crottin de Chavignol Cheese (France), Vulscombe Cheese (England and United Kingdom)
- Milk treatment: Crottin de Chavignol Cheese (unpasteurized), Vulscombe Cheese (pasteurized)
- Texture: Crottin de Chavignol Cheese (Firm, smooth), Vulscombe Cheese (fresh soft, artisan)
- Rind: Crottin de Chavignol Cheese (Natural, white or blue), Vulscombe Cheese (rindless)
- Taste: Crottin de Chavignol Cheese (Light goat to walnut and hazelnut), Vulscombe Cheese (herbaceous, mild, spicy)
Side-by-Side Comparison
| Crottin de Chavignol Cheese | Vulscombe Cheese | |
|---|---|---|
| Country of Origin | France | England And United Kingdom |
| Specific Origin | Sancerre Region | Tiverton, England |
| Milk Type | Goat's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Firm, smooth | Fresh soft, artisan |
| Rind | Natural, white or blue | Rindless |
| Aging | At least 10 days | — |
| Taste | Light goat to walnut and hazelnut | Herbaceous, mild, spicy |
Taste Comparison: Does Crottin de Chavignol Cheese Taste Like Vulscombe Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Vulscombe Cheese brings herbaceous, mild, spicy character. On the nose, Crottin de Chavignol Cheese offers light goat to mushroom and forest undergrowth, contrasted with Vulscombe Cheese's goaty, herbal, rich.
Can You Substitute Crottin de Chavignol Cheese for Vulscombe Cheese?
In most recipes, Crottin de Chavignol Cheese and Vulscombe Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect firm, smooth bite and body where the recipe calls for fresh soft, artisan. Flavor-wise, Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut while Vulscombe Cheese brings herbaceous, mild, spicy notes.
Which Is Better, Crottin de Chavignol Cheese or Vulscombe 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 fresh soft, artisan profile, Vulscombe Cheese is the better fit. Flavor-wise, Crottin de Chavignol Cheese suits recipes that want light goat to walnut and hazelnut notes, while Vulscombe Cheese fits dishes calling for herbaceous, mild, spicy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Crottin de Chavignol Cheese the same as Vulscombe Cheese?
No, they're distinct cheeses. Crottin de Chavignol Cheese originates in France, while Vulscombe Cheese comes from England and United Kingdom.
Is Crottin de Chavignol Cheese similar to Vulscombe Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Crottin de Chavignol Cheese for Vulscombe Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Crottin de Chavignol Cheese taste like Vulscombe Cheese?
Crottin de Chavignol Cheese reads as light goat to walnut and hazelnut, while Vulscombe Cheese is herbaceous, mild, spicy. Aromas also diverge. Crottin de Chavignol Cheese leans light goat to mushroom and forest undergrowth, and Vulscombe Cheese is closer to goaty, herbal, rich.
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 Vulscombe Cheese made of?
Vulscombe Cheese is made from goat milk (pasteurized). It originates in England and United Kingdom.
Which should I choose, Crottin de Chavignol Cheese or Vulscombe Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Crottin de Chavignol Cheese is firm, smooth, while Vulscombe Cheese is fresh soft, artisan.