Beaufort Cheese vs Tomme Cheese

Beaufort Cheese is a hard cow-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 Beaufort Cheese?

Beaufort is a firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a standard choice for fondue.

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 Beaufort Cheese and Tomme Cheese?

• Origin: Beaufort Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Beaufort Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Beaufort Cheese (Raw), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Beaufort Cheese (Hard), Tomme Cheese (Creamy, pliable)
• Rind: Beaufort Cheese (Even yellow color), Tomme Cheese (Grayish natural)
• Taste: Beaufort Cheese (strong), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Tomme Cheese?

Beaufort Cheese reads as strong, while Tomme Cheese brings varied character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Tomme Cheese's milky. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Beaufort Cheese for Tomme Cheese?

Beaufort Cheese can stand in for Tomme 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 creamy, pliable. Flavor-wise, Beaufort Cheese reads as strong while Tomme Cheese brings varied notes.

Which Is Better, Beaufort Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Beaufort Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Beaufort Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Beaufort Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Beaufort Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Beaufort Cheese similar to Tomme Cheese?

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

Can I substitute Beaufort Cheese for Tomme Cheese?

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

Does Beaufort Cheese taste like Tomme Cheese?

Beaufort Cheese reads as strong, while Tomme Cheese is varied. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Tomme Cheese is closer to milky.

What is Beaufort Cheese made of?

Beaufort Cheese is made from cow milk (raw), using dried calves’ abomasum in recuite rennet. It's typically aged 5 to 12+ months. 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, Beaufort Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Tomme Cheese is creamy, pliable.