Brie Cheese vs Tomme de Savoie Cheese

Brie Cheese is a soft cow-milk cheese from France, while Tomme de Savoie Cheese is semi-soft, artisan and made from cow milk, originating in France.

What Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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 Brie Cheese and Tomme de Savoie Cheese?

• Milk treatment: Brie Cheese (Raw, Pasteurized), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Brie Cheese (Soft), Tomme de Savoie Cheese (semi-soft, artisan)
• Rind: Brie Cheese (Bloomy), Tomme de Savoie Cheese (natural)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Tomme de Savoie Cheese (several months)
• Taste: Brie Cheese (Nutty, Mushroom), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Tomme de Savoie Cheese?

Brie Cheese reads as nutty, mushroom, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Brie Cheese for Tomme de Savoie Cheese?

In most recipes, Brie Cheese and Tomme de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Brie Cheese reads as nutty, mushroom while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Brie 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 soft cheese, go with Brie Cheese. For a semi-soft, artisan profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Brie Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Tomme de Savoie Cheese several months.

Is Brie Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Brie Cheese for Tomme de Savoie Cheese?

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

Does Brie Cheese taste like Tomme de Savoie Cheese?

Brie Cheese reads as nutty, mushroom, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. It originates in France.

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, Brie Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Tomme de Savoie Cheese is semi-soft, artisan.