Edam Cheese vs Tomme Cheese

Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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 Edam Cheese and Tomme Cheese?

• Origin: Edam Cheese (Netherlands), Tomme Cheese (France and Switzerland)
• Milk type: Edam Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Edam Cheese (pasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Edam Cheese (Rubber-textured to crystalline), Tomme Cheese (Creamy, pliable)
• Rind: Edam Cheese (Smooth, waxed), Tomme Cheese (Grayish natural)
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Tomme Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Tomme Cheese brings varied character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Tomme Cheese's milky. More specifically, Edam Cheese shows sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Edam Cheese for Tomme Cheese?

Edam Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect rubber-textured to crystalline bite and body where the recipe calls for creamy, pliable. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Tomme Cheese brings varied notes.

Which Is Better, Edam Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a rubber-textured to crystalline cheese, go with Edam Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Edam Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Tomme Cheese comes from France and Switzerland. Edam Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Edam Cheese similar to Tomme Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Edam Cheese for Tomme Cheese?

You can, but expect a shift in richness and milk character.

Does Edam Cheese taste like Tomme Cheese?

Edam Cheese reads as sweet, milky, nutty, buttery, while Tomme Cheese is varied. Aromas also diverge. Edam Cheese leans almost no smell when young, and Tomme Cheese is closer to milky.

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

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, Edam Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Tomme Cheese is creamy, pliable.