Bitto Cheese vs Tomme Cheese

Q: Is Bitto Cheese the same as Tomme Cheese?

No. Bitto Cheese and Tomme Cheese are distinct cheeses from Italy and France and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bitto Cheese for Tomme Cheese?

In most recipes you can swap Bitto Cheese for Tomme Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Bitto Cheese or Tomme Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Bitto Cheese

Tomme Cheese

Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Bitto Cheese?

Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.

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 Bitto Cheese and Tomme Cheese?

Origin: Bitto Cheese (Italy), Tomme Cheese (France and Switzerland)
Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Tomme Cheese (cow's, goat's or sheep's milk)
Milk treatment: Bitto Cheese (Raw), Tomme Cheese (pasteurized or unpasteurized)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Tomme Cheese (Creamy, pliable)
Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Tomme Cheese (Grayish natural)
Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Tomme Cheese (Varied)

Side-by-Side Comparison

	Bitto Cheese	Tomme Cheese
Country of Origin	Italy	France And Switzerland
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	France, Switzerland, United States
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Cow's, goat's or sheep's milk
Milk Treatment	Raw	Pasteurized or unpasteurized
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Creamy, pliable
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	Grayish natural
Aging	Minimum of 70 days	—
Taste	Mild and sweet when young, stronger and spicier with age	Varied

Taste Comparison: Does Bitto Cheese Taste Like Tomme Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Tomme Cheese brings varied character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Bitto Cheese for Tomme Cheese?

Bitto Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for creamy, pliable. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Tomme Cheese brings varied notes.

Which Is Better, Bitto Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Tomme Cheese fits dishes calling for varied.

Which is your favorite?

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Frequently Asked Questions

Is Bitto Cheese the same as Tomme Cheese?

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

Is Bitto Cheese similar to Tomme Cheese?

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

Can I substitute Bitto Cheese for Tomme Cheese?

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

Does Bitto Cheese taste like Tomme Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Tomme Cheese is varied.

What is Bitto Cheese made of?

Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. 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, Bitto Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Tomme Cheese is creamy, pliable.