Chimay Cheese vs Tomme Cheese
Chimay Cheese is a soft to hard depending on variety, creamy cheese from Belgium, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
What Is Chimay Cheese?
Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.
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 Chimay Cheese and Tomme Cheese?
- Origin: Chimay Cheese (Belgium), Tomme Cheese (France and Switzerland)
- Milk treatment: Chimay Cheese (pasteurized), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Chimay Cheese (soft to hard depending on variety, creamy), Tomme Cheese (Creamy, pliable)
- Rind: Chimay Cheese (washed, some varieties covered with a fine white bloom), Tomme Cheese (Grayish natural)
- Taste: Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions), Tomme Cheese (Varied)
Side-by-Side Comparison
| Chimay Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Belgium | France And Switzerland |
| Specific Origin | Baileux, Hainaut, Belgium | France, Switzerland, United States |
| Milk Type | — | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Texture | Soft to hard depending on variety, creamy | Creamy, pliable |
| Rind | Washed, some varieties covered with a fine white bloom | Grayish natural |
| Aging | 2 weeks to 6 months | — |
| Taste | Slightly bitter from the beer hops, nutty in aged versions | Varied |
Taste Comparison: Does Chimay Cheese Taste Like Tomme Cheese?
Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Tomme Cheese brings varied character. More specifically, Chimay Cheese shows dried fruit and nuts with a light bitter edge in vieux chimay, similar to aged gouda, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.
Can You Substitute Chimay Cheese for Tomme Cheese?
Chimay Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to hard depending on variety, creamy bite and body where the recipe calls for creamy, pliable. Flavor-wise, Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions while Tomme Cheese brings varied notes.
Which Is Better, Chimay Cheese or Tomme Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft to hard depending on variety, creamy cheese, go with Chimay Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Chimay Cheese suits recipes that want slightly bitter from the beer hops, nutty in aged versions notes, while Tomme Cheese fits dishes calling for varied.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Chimay Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Chimay Cheese originates in Belgium, while Tomme Cheese comes from France and Switzerland.
Is Chimay Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chimay Cheese for Tomme Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chimay Cheese taste like Tomme Cheese?
Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Tomme Cheese is varied.
What is Chimay Cheese made of?
Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.
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, Chimay Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chimay Cheese is soft to hard depending on variety, creamy, while Tomme Cheese is creamy, pliable.