Asiago Cheese vs Tomme Cheese
Asiago Cheese
Tomme Cheese
Asiago Cheese is a cheese from Italy, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
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 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 Asiago Cheese and Tomme Cheese?
- Origin: Asiago Cheese (Italy), Tomme Cheese (France and Switzerland)
- Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Tomme Cheese (pasteurized or unpasteurized)
- Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Tomme Cheese (Grayish natural)
- Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Tomme Cheese (Varied)
Side-by-Side Comparison
| Asiago Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Italy | France And Switzerland |
| Specific Origin | Veneto And Trentino-Alto Adige, Italy | France, Switzerland, United States |
| Milk Type | — | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw (Asiago d'allevo) | Pasteurized or unpasteurized |
| Texture | — | Creamy, pliable |
| Rind | Thin, elastic (Asiago pressato) | Grayish natural |
| Aging | 20 to 40 days fresh; 60 days to 15 months or more aged | — |
| Taste | Sweetish when young, bitter and spicy when very old | Varied |
Taste Comparison: Does Asiago Cheese Taste Like Tomme Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Tomme Cheese brings varied character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.
Can You Substitute Asiago Cheese for Tomme Cheese?
Asiago Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Tomme Cheese brings varied notes.
Which Is Better, Asiago Cheese or Tomme Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Tomme Cheese fits dishes calling for varied.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Asiago Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Asiago Cheese originates in Italy, while Tomme Cheese comes from France and Switzerland.
Is Asiago Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Tomme Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Tomme Cheese?
Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Tomme Cheese is varied.
What is Asiago Cheese made of?
Asiago Cheese is made from 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 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, Asiago Cheese or Tomme Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.