Abbaye de Citeaux Cheese vs Tomme Cheese

Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Abbaye de Citeaux Cheese?

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.

What Is Tomme Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

What's the Difference Between Abbaye de Citeaux Cheese and Tomme Cheese?

• Origin: Abbaye de Citeaux Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Abbaye de Citeaux Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Abbaye de Citeaux Cheese (thermized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Tomme Cheese (Creamy, pliable)
• Rind: Abbaye de Citeaux Cheese (washed), Tomme Cheese (Grayish natural)
• Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Tomme Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Tomme Cheese brings varied character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Tomme Cheese's milky.

Can You Substitute Abbaye de Citeaux Cheese for Tomme Cheese?

Abbaye de Citeaux Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, artisan, brined bite and body where the recipe calls for creamy, pliable. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Tomme Cheese brings varied notes.

Which Is Better, Abbaye de Citeaux Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Abbaye de Citeaux Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Abbaye de Citeaux Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Abbaye de Citeaux Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Abbaye de Citeaux Cheese similar to Tomme Cheese?

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

Can I substitute Abbaye de Citeaux Cheese for Tomme Cheese?

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

Does Abbaye de Citeaux Cheese taste like Tomme Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Tomme Cheese is varied. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Tomme Cheese is closer to milky.

What is Abbaye de Citeaux Cheese made of?

Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.

What is Tomme Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Abbaye de Citeaux Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Tomme Cheese is creamy, pliable.