Blue Cheese vs Toma Piemontese Cheese

Q: Is Blue Cheese the same as Toma Piemontese Cheese?

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

Q: Can I substitute Blue Cheese for Toma Piemontese Cheese?

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

Q: Which should I choose, Blue Cheese or Toma Piemontese 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.

Blue Cheese

Toma Piemontese Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Toma Piemontese Cheese is elastic / consistent and made from cow milk, originating in Italy.

What Is Blue Cheese?

A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.

What Is Toma Piemontese Cheese?

Toma Piemontese is a specific type of Toma from the Piedmont region, with a PDO status. It has a more defined character, ranging from mild and creamy when young to firmer and more flavorful with age. It’s excellent for eating fresh, as well as for use in cooking traditional Italian dishes.

What's the Difference Between Blue Cheese and Toma Piemontese Cheese?

Origin: Blue Cheese (France), Toma Piemontese Cheese (Italy)
Milk type: Blue Cheese (Cow, Sheep, Goat), Toma Piemontese Cheese (cow's milk)
Milk treatment: Blue Cheese (Pasteurized or Raw), Toma Piemontese Cheese (pasteurized or whole)
Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Toma Piemontese Cheese (Elastic / Consistent)
Rind: Blue Cheese (Natural), Toma Piemontese Cheese (natural)
Aging: Blue Cheese (Typically aged 2-6 months), Toma Piemontese Cheese (15 days (small), 60 days (large))
Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Toma Piemontese Cheese (Mild, sweet / Savory, salty)

Side-by-Side Comparison

	Blue Cheese	Toma Piemontese Cheese
Country of Origin	France	Italy
Specific Origin	—	Cuneo, Turin, Biella, Vercelli, Novara, Verbania, Parts Of Asti
Milk Type	Cow, Sheep, Goat	Cow's milk
Milk Treatment	Pasteurized or Raw	Pasteurized or whole
Texture	Crumbly, Creamy, Semi-Soft	Elastic / Consistent
Rind	Natural	Natural
Aging	Typically aged 2-6 months	15 days (small), 60 days (large)
Taste	Sharp, Tangy, Savory, Salty, Pungent	Mild, sweet / Savory, salty

Taste Comparison: Does Blue Cheese Taste Like Toma Piemontese Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Toma Piemontese Cheese brings mild, sweet / savory, salty character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Toma Piemontese Cheese's mild odor with milk and cream characteristics / strong and persistent. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Toma Piemontese Cheese leans toward dough-white or ivory-white with milk and cream characteristics / yellowish with a savory flavor. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Toma Piemontese Cheese at 15 days (small), 60 days (large).

Can You Substitute Blue Cheese for Toma Piemontese Cheese?

Blue Cheese can stand in for Toma Piemontese Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for elastic / consistent. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Toma Piemontese Cheese brings mild, sweet / savory, salty notes.

Which Is Better, Blue Cheese or Toma Piemontese Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a elastic / consistent profile, Toma Piemontese Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Toma Piemontese Cheese fits dishes calling for mild, sweet / savory, salty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Blue Cheese the same as Toma Piemontese Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Toma Piemontese Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Toma Piemontese Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Toma Piemontese Cheese 15 days (small), 60 days (large).

Is Blue Cheese similar to Toma Piemontese Cheese?

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

Can I substitute Blue Cheese for Toma Piemontese Cheese?

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

Does Blue Cheese taste like Toma Piemontese Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Toma Piemontese Cheese is mild, sweet / savory, salty. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Toma Piemontese Cheese is closer to mild odor with milk and cream characteristics / strong and persistent.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Toma Piemontese Cheese made of?

Toma Piemontese Cheese is made from cow milk (pasteurized or whole). It's typically aged 15 days (small), 60 days (large). It originates in Italy.

Which should I choose, Blue Cheese or Toma Piemontese Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Toma Piemontese Cheese is elastic / consistent.