Cabrales Cheese vs Tomme Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Cabrales Cheese?

Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

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 Cabrales Cheese and Tomme Cheese?

• Origin: Cabrales Cheese (Spain), Tomme Cheese (France and Switzerland)
• Milk type: Cabrales Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Tomme Cheese (Creamy, pliable)
• Rind: Cabrales Cheese (Natural), Tomme Cheese (Grayish natural)
• Taste: Cabrales Cheese (Intense, piquant), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Tomme Cheese?

Cabrales Cheese reads as intense, piquant, while Tomme Cheese brings varied character. On the nose, Cabrales Cheese offers strong, contrasted with Tomme Cheese's milky. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Cabrales Cheese for Tomme Cheese?

Cabrales Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous, compact, no eyes bite and body where the recipe calls for creamy, pliable. Flavor-wise, Cabrales Cheese reads as intense, piquant while Tomme Cheese brings varied notes.

Which Is Better, Cabrales Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a unctuous, compact, no eyes cheese, go with Cabrales Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Cabrales Cheese the same as Tomme Cheese?

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

Is Cabrales Cheese similar to Tomme Cheese?

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

Can I substitute Cabrales Cheese for Tomme Cheese?

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

Does Cabrales Cheese taste like Tomme Cheese?

Cabrales Cheese reads as intense, piquant, while Tomme Cheese is varied. Aromas also diverge. Cabrales Cheese leans strong, and Tomme Cheese is closer to milky.

What is Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.

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, Cabrales Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Tomme Cheese is creamy, pliable.