Blue Cheese vs Tomme Cheese
Blue Cheese
Tomme Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-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 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 Tomme Cheese?
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
What's the Difference Between Blue Cheese and Tomme Cheese?
- Origin: Blue Cheese (France), Tomme Cheese (France and Switzerland)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Tomme Cheese (Creamy, pliable)
- Rind: Blue Cheese (Natural), Tomme Cheese (Grayish natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Tomme Cheese (Varied)
Side-by-Side Comparison
| Blue Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | — | France, Switzerland, United States |
| Milk Type | Cow, Sheep, Goat | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized or unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Creamy, pliable |
| Rind | Natural | Grayish natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Varied |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Tomme Cheese | |
|---|---|---|
| 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 | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Tomme Cheese
Blue Cheese
Tomme Cheese
Taste Comparison: Does Blue Cheese Taste Like Tomme Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Tomme Cheese brings varied character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Tomme Cheese's milky. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.
Can You Substitute Blue Cheese for Tomme Cheese?
In most recipes, Blue Cheese and Tomme Cheese can be swapped with reasonable results. Both are cow, goat, or sheep-milk cheeses, so the base character carries over. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for creamy, pliable. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Tomme Cheese brings varied notes.
Which Is Better, Blue Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Tomme Cheese fits dishes calling for varied.
Frequently Asked Questions
Is Blue Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Tomme Cheese comes from France and Switzerland.
Is Blue Cheese similar to Tomme Cheese?
Somewhat. They share a cow, goat, or sheep-milk base but diverge in texture and flavor.
Can I substitute Blue Cheese for Tomme Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Blue Cheese taste like Tomme Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Tomme Cheese is varied. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Tomme Cheese is closer to milky.
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 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, Blue Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Tomme Cheese is creamy, pliable.
See full profiles: Blue Cheese and Tomme Cheese.