Chubut Cheese vs Tomme de Savoie Cheese
Chubut Cheese is a semi-hard, closed with few eyes, buttery paste cheese from Argentina, while Tomme de Savoie Cheese is semi-soft, artisan and made from cow milk, originating in France.
What Is Chubut Cheese?
Chubut, also called Chubutense, is a semi-hard cheese made in Gaiman, in Argentina's lower Chubut river valley. Its recipe comes from the Welsh colony there, and the Chubut brand is the first cheese brand registered in Argentina.
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 Chubut Cheese and Tomme de Savoie Cheese?
- Origin: Chubut Cheese (Argentina), Tomme de Savoie Cheese (France)
- Texture: Chubut Cheese (semi-hard, closed with few eyes, buttery paste), Tomme de Savoie Cheese (semi-soft, artisan)
- Rind: Chubut Cheese (natural rind, paraffin coated), Tomme de Savoie Cheese (natural)
- Taste: Chubut Cheese (pleasant), Tomme de Savoie Cheese (grassy, nutty, tangy)
Side-by-Side Comparison
| Chubut Cheese | Tomme de Savoie Cheese | |
|---|---|---|
| Country of Origin | Argentina | France |
| Specific Origin | Gaiman, Chubut, Argentina | Savoy, French Alps, France |
| Milk Type | — | Cow's milk |
| Milk Treatment | — | Skimmed or unpasteurized |
| Texture | Semi-hard, closed with few eyes, buttery paste | Semi-soft, artisan |
| Rind | Natural rind, paraffin coated | Natural |
| Aging | — | Several months |
| Taste | Pleasant | Grassy, nutty, tangy |
Taste Comparison: Does Chubut Cheese Taste Like Tomme de Savoie Cheese?
Chubut Cheese reads as pleasant, while Tomme de Savoie Cheese brings grassy, nutty, tangy character.
Can You Substitute Chubut Cheese for Tomme de Savoie Cheese?
Chubut Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, closed with few eyes, buttery paste bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Chubut Cheese reads as pleasant while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.
Which Is Better, Chubut 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 semi-hard, closed with few eyes, buttery paste cheese, go with Chubut Cheese. For a semi-soft, artisan profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Chubut Cheese suits recipes that want pleasant notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.
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Frequently Asked Questions
Is Chubut Cheese the same as Tomme de Savoie Cheese?
No, they're distinct cheeses. Chubut Cheese originates in Argentina, while Tomme de Savoie Cheese comes from France.
Is Chubut Cheese similar to Tomme de Savoie Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chubut Cheese for Tomme de Savoie Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chubut Cheese taste like Tomme de Savoie Cheese?
Chubut Cheese reads as pleasant, while Tomme de Savoie Cheese is grassy, nutty, tangy.
What is Chubut Cheese made of?
Chubut Cheese is made from milk. It originates in Argentina.
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, Chubut Cheese or Tomme de Savoie Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chubut Cheese is semi-hard, closed with few eyes, buttery paste, while Tomme de Savoie Cheese is semi-soft, artisan.