Abbaye de Tamié Cheese vs Tomme Cheese
Abbaye de Tamié Cheese
Tomme Cheese
Abbaye de Tamié Cheese is a soft, pea-size holes 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 Tamié Cheese?
Made by Trappist monks in the French Alps, Abbaye de Tamié is a semi-soft cheese with a smooth, creamy texture. It has a mild, slightly tangy flavor, enhanced by a rind that is washed in brine during the aging process. The cheese is produced from the unpasteurized milk of local cows, reflecting the rich, grassy flavors of the Alpine pastures.
What Is Tomme Cheese?
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
What's the Difference Between Abbaye de Tamié Cheese and Tomme Cheese?
- Origin: Abbaye de Tamié Cheese (France), Tomme Cheese (France and Switzerland)
- Milk type: Abbaye de Tamié Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Abbaye de Tamié Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Abbaye de Tamié Cheese (Soft, pea-size holes), Tomme Cheese (Creamy, pliable)
- Rind: Abbaye de Tamié Cheese (Light beige to saffron, thin mold), Tomme Cheese (Grayish natural)
- Taste: Abbaye de Tamié Cheese (Nutty, milky, delicate to strong with age), Tomme Cheese (Varied)
Side-by-Side Comparison
| Abbaye de Tamié Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Savoie Department | France, Switzerland, United States |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Texture | Soft, pea-size holes | Creamy, pliable |
| Rind | Light beige to saffron, thin mold | Grayish natural |
| Aging | Up to 40 days | — |
| Taste | Nutty, milky, delicate to strong with age | Varied |
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Where to buy Abbaye de Tamié Cheese and Tomme Cheese
Abbaye de Tamié Cheese
Tomme Cheese
Taste Comparison: Does Abbaye de Tamié Cheese Taste Like Tomme Cheese?
Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Tomme Cheese brings varied character. On the nose, Abbaye de Tamié Cheese offers perfumed, pungent, contrasted with Tomme Cheese's milky.
Can You Substitute Abbaye de Tamié Cheese for Tomme Cheese?
Abbaye de Tamié Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, pea-size holes bite and body where the recipe calls for creamy, pliable. Flavor-wise, Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age while Tomme Cheese brings varied notes.
Which Is Better, Abbaye de Tamié Cheese or Tomme Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, pea-size holes cheese, go with Abbaye de Tamié Cheese. For a creamy, pliable profile, Tomme 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 Cheese fits dishes calling for varied.
Frequently Asked Questions
Is Abbaye de Tamié Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Abbaye de Tamié Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Abbaye de Tamié Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.
Is Abbaye de Tamié Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Abbaye de Tamié Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Abbaye de Tamié Cheese taste like Tomme Cheese?
Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Tomme Cheese is varied. Aromas also diverge. Abbaye de Tamié Cheese leans perfumed, pungent, and Tomme Cheese is closer to milky.
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 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 Tamié Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Tamié Cheese is soft, pea-size holes, while Tomme Cheese is creamy, pliable.
See full profiles: Abbaye de Tamié Cheese and Tomme Cheese.