Cazelle de Saint Affrique vs Crottin de Chavignol
Cazelle de Saint Affrique
Facts
- Milk
- Sheep
- Texture
- Soft
- Type
- Bloomy rind
- Rind
- Natural rind
- Country
- France
- Place
- Midi-Pyrénées, Aveyron Department
Cazelle de Saint Affrique is a soft sheep's milk cheese from the Aveyron Department in Midi-Pyrénées, France. It is made from pasteurized milk and shaped by hand into small rounds. The rind wrinkles as the cheese ripens, and the paste inside is dense, smooth, and a little chewy. The flavor is nutty and clean, with a light tang and a gentle sheep note. The rind is edible, and it can taste a bit bitter beside the center.
Crottin de Chavignol
Facts
- Milk
- Goat
- Texture
- Soft
- Rind
- Natural rind
- Country
- France
- Place
- Centre-Val de Loire
Crottin de Chavignol is a small goat's milk cheese from Centre-Val de Loire in France. Each piece is a short round with a thin natural rind. Young cheese is pale, soft, and mild, with a creamy center. Cheese kept longer turns drier, darker, and stronger in flavor. The name refers to that small rounded shape, which becomes more obvious as the outside dries and darkens.