Anthotyro Cheese vs Tomme de Savoie Cheese

Anthotyro Cheese is a hard goat or sheep-milk cheese from Greece, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Anthotyro Cheese?

Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.

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 Anthotyro Cheese and Tomme de Savoie Cheese?

• Origin: Anthotyro Cheese (Greece), Tomme de Savoie Cheese (France)
• Milk type: Anthotyro Cheese (Sheep's or goat's milk), Tomme de Savoie Cheese (Cow's milk)
• Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Anthotyro Cheese (Hard), Tomme de Savoie Cheese (Semi-soft)
• Taste: Anthotyro Cheese (salty, tangy), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Anthotyro Cheese Taste Like Tomme de Savoie Cheese?

Anthotyro Cheese reads as salty, tangy, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Tomme de Savoie Cheese leans toward mild.

Can You Substitute Anthotyro Cheese for Tomme de Savoie Cheese?

Anthotyro Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for semi-soft. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Anthotyro 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 hard cheese, go with Anthotyro Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Anthotyro Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Tomme de Savoie Cheese comes from France. Anthotyro Cheese is made from goat or sheep milk; Tomme de Savoie Cheese uses cow.

Is Anthotyro Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Anthotyro Cheese for Tomme de Savoie Cheese?

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

Does Anthotyro Cheese taste like Tomme de Savoie Cheese?

Anthotyro Cheese reads as salty, tangy, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Anthotyro Cheese made of?

Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.

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, Anthotyro Cheese or Tomme de Savoie Cheese?

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