Blue Vein (Australian) Cheese vs Tomme de Savoie Cheese

Blue Vein (Australian) Cheese is a semi-soft, blue-veined cow-milk cheese from Australia, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Blue Vein (Australian) Cheese?

Blue Vein cheese from Australia is made from cow's milk, which can be either pasteurized or unpasteurized. This cheese is semi-soft and features the characteristic blue veins that are formed by the mold used in its production. It has a salty and sharp flavor, which is complemented by a notably strong and stinky aroma. The cheese has a natural rind and shows a blue color due to the mold. Blue Vein is a bold choice for those who enjoy intensely flavored cheeses and pairs well with robust accompaniments like fresh pears or walnuts.

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 Blue Vein (Australian) Cheese and Tomme de Savoie Cheese?

• Origin: Blue Vein (Australian) Cheese (Australia), Tomme de Savoie Cheese (France)
• Milk treatment: Blue Vein (Australian) Cheese (pasteurized or unpasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Blue Vein (Australian) Cheese (Semi-soft, blue-veined), Tomme de Savoie Cheese (Semi-soft)
• Taste: Blue Vein (Australian) Cheese (salty, sharp), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Blue Vein (Australian) Cheese Taste Like Tomme de Savoie Cheese?

Blue Vein (Australian) Cheese reads as salty, sharp, while Tomme de Savoie Cheese brings grassy, nutty, tangy character.

Can You Substitute Blue Vein (Australian) Cheese for Tomme de Savoie Cheese?

In most recipes, Blue Vein (Australian) 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-soft, blue-veined bite and body where the recipe calls for semi-soft. Flavor-wise, Blue Vein (Australian) Cheese reads as salty, sharp while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Blue Vein (Australian) 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-soft, blue-veined cheese, go with Blue Vein (Australian) Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Blue Vein (Australian) Cheese suits recipes that want salty, sharp notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Blue Vein (Australian) Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Blue Vein (Australian) Cheese originates in Australia, while Tomme de Savoie Cheese comes from France.

Is Blue Vein (Australian) Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Blue Vein (Australian) Cheese for Tomme de Savoie Cheese?

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

Does Blue Vein (Australian) Cheese taste like Tomme de Savoie Cheese?

Blue Vein (Australian) Cheese reads as salty, sharp, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Blue Vein (Australian) Cheese made of?

Blue Vein (Australian) Cheese is made from cow milk (pasteurized or unpasteurized). It originates in Australia.

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, Blue Vein (Australian) Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Vein (Australian) Cheese is semi-soft, blue-veined, while Tomme de Savoie Cheese is semi-soft.