Caerphilly Cheese vs Tomme Cheese
Caerphilly Cheese
Tomme Cheese
In this article, we’ll explore the answers to the most common questions about Caerphilly Cheese and Tomme Cheese, including:
- "What is the difference between Caerphilly Cheese and Tomme Cheese?"
- "Is Caerphilly Cheese and Tomme Cheese the same?"
- "How does Caerphilly Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Caerphilly Cheese compare to Tomme Cheese?"
- "Is Caerphilly Cheese or Tomme Cheese better?"
Caerphilly Cheese Overview
Caerphilly is a traditional Welsh cheese made from cow's milk. It is a crumbly, white cheese with a mild taste that sometimes carries a slightly tangy note. Caerphilly is typically aged for a short period, which contributes to its moist yet firm texture, making it a favorite for both eating on its own and cooking.
Tomme Cheese Overview
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.
Comparing the Two Cheeses
Ranking
Caerphilly is ranked #131 out of 866 types based on community views.
Tomme is ranked #134 out of 866 types based on community views.
Country of Origin
Caerphilly Cheese comes from United Kingdom and Wales. Tomme Cheese originated from France and Switzerland.
Milk Type and Treatment
Caerphilly Cheese is made with cow milk that is typically unpasteurized. Tomme Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Caerphilly Cheese has a fat content of 48%. Caerphilly's texture can be described as "tri-layered: brie-like to dense core". Tomme's texture can be described as "creamy, pliable".
Flavor and Aroma
Caerphilly Cheese has a earthy, barnyard, lemony flavor. Caerphilly's aroma can be described as "fresh". Tomme Cheese has a varied flavor. Tomme's aroma can be described as "milky".
Appearance and Aging
Caerphilly Cheese's appearance is colored white and is available in wheel . Tomme Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick and has an aging period of varies .
Rind and Rennet Type
Caerphilly Cheese's rind is described as mottled gray-white . Tomme Cheese's rind is described as grayish natural , with varies rennet.
Side-by-Side Comparison Table
Caerphilly Cheese | Tomme Cheese | |
---|---|---|
Country of Origin | United Kingdom And Wales | France And Switzerland |
Specific Origin | 8 Miles North Of Cardiff | France, Switzerland, United States |
Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
Fat Content | 48% | None |
Rind | Mottled gray-white | Grayish natural |
Texture | Tri-layered: Brie-like to dense core | Creamy, pliable |
Flavor | Earthy, barnyard, lemony | Varied |
Aroma | Fresh | Milky |
Colors | White | Gray or brownish |
Forms | Wheel | Bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick |
Age | None | Varies |
Rennet Type | None | Varies |
Which One Should You Choose?
If you prefer a tri-layered: brie-like to dense core cheese, go for Caerphilly. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Caerphilly has a earthy, barnyard, lemony flavor, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.