Crottin de Chavignol vs Crutin
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.
Crutin
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Rind
- Natural rind
- Country
- Italy
- Place
- Piedmont
Crutin is a cow's milk cheese from Piedmont in Italy, with black truffle flakes through the paste. The name refers to a small stone cellar once used for storage, and a hint of that cellar can stay in the aroma. Aging is short, so the pale yellow body stays crumbly rather than hard. The truffle is mixed into the curd, and the perfume runs through every piece. It is a young table cheese, meant to break apart over food, not a dry wheel kept only for grating.