Amou Cheese vs Tomme Cheese
Amou Cheese is a firm sheep-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 Amou Cheese?
Amou is a firm sheep's milk cheese from the village of Amou in the Gascony region of France. Made with unpasteurized milk, it has a fat content of 45%, giving it a rich and creamy texture despite its firmness. The cheese features a golden yellow color and is known for its mild, nutty flavor with a hint of sweetness. It pairs well with crusty bread and fruits, making it a popular choice for cheese platters. Amou can also be enjoyed on its own or as part of a simple meal. Known by other names like l'Amou and Amu, it reflects the traditional cheesemaking practices of its region.
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 Amou Cheese and Tomme Cheese?
- Origin: Amou Cheese (France), Tomme Cheese (France and Switzerland)
- Milk type: Amou Cheese (sheep's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Amou Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Amou Cheese (firm), Tomme Cheese (Creamy, pliable)
Side-by-Side Comparison
| Amou Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | Amou, Gascony | France, Switzerland, United States |
| Milk Type | Sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Texture | Firm | Creamy, pliable |
| Rind | — | Grayish natural |
| Taste | — | Varied |
Taste Comparison: Does Amou Cheese Taste Like Tomme Cheese?
Their flavor profiles are distinct.
Can You Substitute Amou Cheese for Tomme Cheese?
Amou Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for creamy, pliable.
Which Is Better, Amou Cheese or Tomme Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm cheese, go with Amou Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Amou Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Amou Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Amou Cheese is made from sheep milk; Tomme Cheese uses cow, goat, or sheep.
Is Amou Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Amou Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Amou Cheese taste like Tomme Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Amou Cheese made of?
Amou Cheese is made from sheep milk (unpasteurized). 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, Amou Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Amou Cheese is firm, while Tomme Cheese is creamy, pliable.