Abbaye de Tamié Cheese vs Tomme de Savoie Cheese

Abbaye de Tamié Cheese is a soft cow-milk cheese from France, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Abbaye de Tamié Cheese?

Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk by the monks of Tamié Abbey in Savoie, in the French Alps. It is close in style to Reblochon, with a saffron crust dusted in white down and a creamy paste that firms up toward the centre.

What Is Tomme de Savoie Cheese?

Tomme de Savoie is a mild, semi-firm cow's milk cheese from Savoy in the French Alps. It is made from the skimmed milk left over from butter making, so the fat content stays low, and it carries a thick brownish-grey rind over a beige interior.

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

• Milk treatment: Abbaye de Tamié Cheese (unpasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Abbaye de Tamié Cheese (Soft), Tomme de Savoie Cheese (Semi-soft)
• Rind: Abbaye de Tamié Cheese (Light beige to saffron, thin mold), Tomme de Savoie Cheese (natural)
• Aging: Abbaye de Tamié Cheese (Up to 40 days), Tomme de Savoie Cheese (several months)
• Taste: Abbaye de Tamié Cheese (Nutty, milky, delicate to strong with age), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Abbaye de Tamié Cheese Taste Like Tomme de Savoie Cheese?

Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. Aging plays into this as well. Abbaye de Tamié Cheese at up to 40 days develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Abbaye de Tamié Cheese for Tomme de Savoie Cheese?

In most recipes, Abbaye de Tamié Cheese and Tomme de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-soft. Flavor-wise, Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Abbaye de Tamié Cheese or Tomme de Savoie Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Abbaye de Tamié Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Abbaye de Tamié Cheese suits recipes that want nutty, milky, delicate to strong with age notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Abbaye de Tamié Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Aging also differs: Abbaye de Tamié Cheese is typically aged up to 40 days, Tomme de Savoie Cheese several months.

Is Abbaye de Tamié Cheese similar to Tomme de Savoie Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abbaye de Tamié Cheese for Tomme de Savoie Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abbaye de Tamié Cheese taste like Tomme de Savoie Cheese?

Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Abbaye de Tamié Cheese made of?

Abbaye de Tamié Cheese is made from cow milk (unpasteurized), using calf rennet. It's typically aged up to 40 days. It originates in France.

What is Tomme de Savoie Cheese made of?

Tomme de Savoie Cheese is made from cow milk (skimmed or unpasteurized). It's typically aged several months. It originates in France.

Which should I choose, Abbaye de Tamié Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Tamié Cheese is soft, while Tomme de Savoie Cheese is semi-soft.