Appenzeller Cheese vs Tomme de Savoie Cheese

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Tomme de Savoie Cheese is semi-soft, artisan and made from cow milk, originating in France.

What Is Appenzeller Cheese?

Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.

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 Appenzeller Cheese and Tomme de Savoie Cheese?

• Origin: Appenzeller Cheese (Switzerland), Tomme de Savoie Cheese (France)
• Milk treatment: Appenzeller Cheese (Raw), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Appenzeller Cheese (Firm), Tomme de Savoie Cheese (semi-soft, artisan)
• Rind: Appenzeller Cheese (Washed rind), Tomme de Savoie Cheese (natural)
• Aging: Appenzeller Cheese (3 to 6 months or longer), Tomme de Savoie Cheese (several months)
• Taste: Appenzeller Cheese (Piquant, tangy), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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

Appenzeller Cheese reads as piquant, tangy, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Appenzeller Cheese for Tomme de Savoie Cheese?

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

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

Frequently Asked Questions

Is Appenzeller Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Tomme de Savoie Cheese comes from France. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Tomme de Savoie Cheese several months.

Is Appenzeller Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Appenzeller Cheese for Tomme de Savoie Cheese?

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

Does Appenzeller Cheese taste like Tomme de Savoie Cheese?

Appenzeller Cheese reads as piquant, tangy, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Appenzeller Cheese made of?

Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.

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, Appenzeller Cheese or Tomme de Savoie Cheese?

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