Cheddar Cheese vs Tome fraîche de l’Aubrac Cheese
Cheddar Cheese is a varies (rubbery to friable and crystalline) cow-milk cheese from England, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes and made from cow milk.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What Is Tome fraîche de l’Aubrac Cheese?
Tome fraîche de l'Aubrac is a French cow's milk cheese made from strongly pressed, lightly fermented curd pulled out of laguiole, cantal, or salers production before salting and ripening. Unsalted and unripened, it is known for the stretch it gives to cooked dishes such as aligot.
What's the Difference Between Cheddar Cheese and Tome fraîche de l’Aubrac Cheese?
- Milk treatment: Cheddar Cheese (Raw, Thermized, Pasteurized), Tome fraîche de l’Aubrac Cheese (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal)
- Texture: Cheddar Cheese (Varies (rubbery to friable and crystalline)), Tome fraîche de l’Aubrac Cheese (Supple but firm, with occasional small holes)
- Aging: Cheddar Cheese (A few months to several years), Tome fraîche de l’Aubrac Cheese (Unripened)
- Taste: Cheddar Cheese (Mild to sharp, buttery to brothy and savory), Tome fraîche de l’Aubrac Cheese (Milky, fresh, and buttery)
Side-by-Side Comparison
| Cheddar Cheese | Tome fraîche de l’Aubrac Cheese | |
|---|---|---|
| Country of Origin | England | — |
| Specific Origin | Southwest (Somerset, Gloucester) | Aubrac Region, Including Parts Of Aveyron, Cantal, And Lozère Departments |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal |
| Texture | Varies (rubbery to friable and crystalline) | Supple but firm, with occasional small holes |
| Rind | Varies (natural, cloth, wax, plastic) | — |
| Aging | A few months to several years | Unripened |
| Taste | Mild to sharp, buttery to brothy and savory | Milky, fresh, and buttery |
Taste Comparison: Does Cheddar Cheese Taste Like Tome fraîche de l’Aubrac Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery character. More specifically, Cheddar Cheese shows from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer, while Tome fraîche de l’Aubrac Cheese leans toward slightly acidic, with good intensity. Aging plays into this as well. Cheddar Cheese at a few months to several years develops a different profile than Tome fraîche de l’Aubrac Cheese at unripened.
Can You Substitute Cheddar Cheese for Tome fraîche de l’Aubrac Cheese?
In most recipes, Cheddar Cheese and Tome fraîche de l’Aubrac Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect varies (rubbery to friable and crystalline) bite and body where the recipe calls for supple but firm, with occasional small holes. Flavor-wise, Cheddar Cheese reads as mild to sharp, buttery to brothy and savory while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery notes.
Which Is Better, Cheddar Cheese or Tome fraîche de l’Aubrac Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a varies (rubbery to friable and crystalline) cheese, go with Cheddar Cheese. For a supple but firm, with occasional small holes profile, Tome fraîche de l’Aubrac Cheese is the better fit. Flavor-wise, Cheddar Cheese suits recipes that want mild to sharp, buttery to brothy and savory notes, while Tome fraîche de l’Aubrac Cheese fits dishes calling for milky, fresh, and buttery.
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Frequently Asked Questions
Is Cheddar Cheese the same as Tome fraîche de l’Aubrac Cheese?
No, they're distinct cheeses. Aging also differs: Cheddar Cheese is typically aged a few months to several years, Tome fraîche de l’Aubrac Cheese unripened.
Is Cheddar Cheese similar to Tome fraîche de l’Aubrac Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cheddar Cheese for Tome fraîche de l’Aubrac Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cheddar Cheese taste like Tome fraîche de l’Aubrac Cheese?
Cheddar Cheese reads as mild to sharp, buttery to brothy and savory, while Tome fraîche de l’Aubrac Cheese is milky, fresh, and buttery.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
What is Tome fraîche de l’Aubrac Cheese made of?
Tome fraîche de l’Aubrac Cheese is made from cow milk (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal). It's typically aged unripened.
Which should I choose, Cheddar Cheese or Tome fraîche de l’Aubrac Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cheddar Cheese is varies (rubbery to friable and crystalline), while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes.