Asiago Cheese vs Tomme de Savoie Cheese

Asiago Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

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 Asiago Cheese and Tomme de Savoie Cheese?

• Origin: Asiago Cheese (Italy), Tomme de Savoie Cheese (France)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Tomme de Savoie Cheese (Semi-soft)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Tomme de Savoie Cheese (natural)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Tomme de Savoie Cheese (several months)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Asiago Cheese for Tomme de Savoie Cheese?

In most recipes, Asiago Cheese and Tomme de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, crumbly bite and body where the recipe calls for semi-soft. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Asiago 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 semi-hard, crumbly cheese, go with Asiago Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Asiago Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Asiago Cheese originates in Italy, while Tomme de Savoie Cheese comes from France. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Tomme de Savoie Cheese several months.

Is Asiago Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Asiago Cheese for Tomme de Savoie Cheese?

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

Does Asiago Cheese taste like Tomme de Savoie Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Asiago Cheese made of?

Asiago Cheese is made from cow milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. It originates in Italy.

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, Asiago Cheese or Tomme de Savoie Cheese?

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