, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Blue Cheese vs Tomme de Savoie Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Tomme de Savoie Cheese, including:
- "What is the difference between Blue Cheese and Tomme de Savoie Cheese?"
- "Is Blue Cheese and Tomme de Savoie Cheese the same?"
- "How does Blue Cheese compare to Tomme de Savoie Cheese cheese?"
- "How does the taste of Blue Cheese compare to Tomme de Savoie Cheese?"
- "Is Blue Cheese or Tomme de Savoie Cheese better?"
Blue Cheese Overview
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.
Tomme de Savoie Cheese Overview
Tomme de Savoie is a semi-firm French cheese from the Savoie region in the French Alps. Made from raw or pasteurized cow's milk, it has a thick rind and a mild, slightly nutty flavor. Itâs a low-fat cheese, which contributes to its lightness in flavor, ideal for a simple cheese platter.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Tomme de Savoie Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Tomme de Savoie Cheese has a PGI (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Tomme de Savoie Cheese is made with cow milk that is typically unpasteurized or other.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Tomme de Savoie's texture can be described as "semi-soft, artisan".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Tomme de Savoie Cheese has a grassy, nutty, tangy taste.
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Tomme de Savoie Cheese has a color of ivory .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Tomme de Savoie Cheese's rind is described as natural .
Ranking
Blue is ranked #3 out of 996 types based on community views. Tomme de Savoie is ranked #169 out of 996 types based on community views.
Pairing Comparison
| Blue | Tomme de Savoie | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Tomme de Savoie pages.
Side-by-Side Comparison Table
| Blue Cheese | Tomme de Savoie Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Not Specified | Not Specified |
| Certification | Not Specified | PGI (1996) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Skimmed or unpasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Natural |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-soft, artisan |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Grassy, nutty, tangy |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Ivory |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semi-soft, artisan consistency, Tomme de Savoie might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Tomme de Savoie offers a grassy, nutty, tangy profile, ideal for different meals.
