Brillat-Savarin Cheese vs Tomme Cheese

Brillat-Savarin Cheese is a semisoft cow-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 Brillat-Savarin Cheese?

Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.

What Is Tomme Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

What's the Difference Between Brillat-Savarin Cheese and Tomme Cheese?

• Origin: Brillat-Savarin Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Brillat-Savarin Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Brillat-Savarin Cheese (pasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Brillat-Savarin Cheese (Semisoft), Tomme Cheese (Creamy, pliable)
• Rind: Brillat-Savarin Cheese (White and fluffy P. candidum), Tomme Cheese (Grayish natural)
• Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Brillat-Savarin Cheese Taste Like Tomme Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Tomme Cheese brings varied character. On the nose, Brillat-Savarin Cheese offers milky, contrasted with Tomme Cheese's milky. More specifically, Brillat-Savarin Cheese shows luscious, creamy, faintly sour, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Brillat-Savarin Cheese for Tomme Cheese?

Brillat-Savarin Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft bite and body where the recipe calls for creamy, pliable. Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Tomme Cheese brings varied notes.

Which Is Better, Brillat-Savarin Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Brillat-Savarin Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Brillat-Savarin Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Brillat-Savarin Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Brillat-Savarin Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Brillat-Savarin Cheese similar to Tomme Cheese?

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

Can I substitute Brillat-Savarin Cheese for Tomme Cheese?

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

Does Brillat-Savarin Cheese taste like Tomme Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Tomme Cheese is varied.

What is Brillat-Savarin Cheese made of?

Brillat-Savarin Cheese is made from cow milk (pasteurized). It's typically aged 1 to 2 weeks. 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, Brillat-Savarin Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brillat-Savarin Cheese is semisoft, while Tomme Cheese is creamy, pliable.