Bleu de Laqueuille Cheese vs Tomme Cheese

Bleu de Laqueuille Cheese is a soft, blue-veined 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 Bleu de Laqueuille Cheese?

Bleu de Laqueuille is a blue-veined cow's milk cheese from the Puy-de-Dome in Auvergne, France. Born at Laqueuille in 1854, it is the ancestor of the region's other blues and comes as 2.5 kg cylinders with an ivory paste marbled blue-green.

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 Bleu de Laqueuille Cheese and Tomme Cheese?

• Origin: Bleu de Laqueuille Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Bleu de Laqueuille Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Bleu de Laqueuille Cheese (pasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Bleu de Laqueuille Cheese (soft, blue-veined), Tomme Cheese (Creamy, pliable)
• Rind: Bleu de Laqueuille Cheese (natural), Tomme Cheese (Grayish natural)
• Taste: Bleu de Laqueuille Cheese (salty, spicy, tangy), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Bleu de Laqueuille Cheese Taste Like Tomme Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Tomme Cheese brings varied character. On the nose, Bleu de Laqueuille Cheese offers earthy, contrasted with Tomme Cheese's milky.

Can You Substitute Bleu de Laqueuille Cheese for Tomme Cheese?

Bleu de Laqueuille Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, blue-veined bite and body where the recipe calls for creamy, pliable. Flavor-wise, Bleu de Laqueuille Cheese reads as salty, spicy, tangy while Tomme Cheese brings varied notes.

Which Is Better, Bleu de Laqueuille Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, blue-veined cheese, go with Bleu de Laqueuille Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Bleu de Laqueuille Cheese suits recipes that want salty, spicy, tangy notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Bleu de Laqueuille Cheese the same as Tomme Cheese?

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

Is Bleu de Laqueuille Cheese similar to Tomme Cheese?

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

Can I substitute Bleu de Laqueuille Cheese for Tomme Cheese?

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

Does Bleu de Laqueuille Cheese taste like Tomme Cheese?

Bleu de Laqueuille Cheese reads as salty, spicy, tangy, while Tomme Cheese is varied. Aromas also diverge. Bleu de Laqueuille Cheese leans earthy, and Tomme Cheese is closer to milky.

What is Bleu de Laqueuille Cheese made of?

Bleu de Laqueuille Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks minimum. 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, Bleu de Laqueuille Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bleu de Laqueuille Cheese is soft, blue-veined, while Tomme Cheese is creamy, pliable.