Camembert Cheese vs Tomme de Savoie Cheese

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

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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 Camembert Cheese and Tomme de Savoie Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Camembert Cheese (soft, artisan), Tomme de Savoie Cheese (semi-soft, artisan)
• Rind: Camembert Cheese (Bloomy), Tomme de Savoie Cheese (natural)
• Aging: Camembert Cheese (minimum 3 weeks), Tomme de Savoie Cheese (several months)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

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

Camembert Cheese reads as slightly sour, stronger than brie, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Camembert Cheese for Tomme de Savoie Cheese?

In most recipes, Camembert 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, artisan bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

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

Frequently Asked Questions

Is Camembert Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Tomme de Savoie Cheese several months.

Is Camembert Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Camembert Cheese for Tomme de Savoie Cheese?

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

Does Camembert Cheese taste like Tomme de Savoie Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. 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, Camembert Cheese or Tomme de Savoie Cheese?

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