Epoisses de Bourgogne Cheese vs Tomme Cheese
Epoisses de Bourgogne Cheese is a soft, smear-ripened cow-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
What Is Epoisses de Bourgogne Cheese?
Époisses de Bourgogne is a French cheese made from unpasteurized cow's milk. It is known for its soft, smear-ripened texture and washed rind. The cheese has a pungent and spicy aroma, which can be quite strong. Its flavor is rich and creamy, with a hint of saltiness. Époisses is often enjoyed with a slice of crusty bread or paired with a glass of Burgundy wine. It is an AOC-designated cheese, ensuring its traditional methods of production and regional authenticity.
What Is Tomme Cheese?
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
What's the Difference Between Epoisses de Bourgogne Cheese and Tomme Cheese?
- Origin: Epoisses de Bourgogne Cheese (France), Tomme Cheese (France and Switzerland)
- Milk type: Epoisses de Bourgogne Cheese (cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Milk treatment: Epoisses de Bourgogne Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
- Texture: Epoisses de Bourgogne Cheese (soft, smear-ripened), Tomme Cheese (Creamy, pliable)
- Rind: Epoisses de Bourgogne Cheese (washed), Tomme Cheese (Grayish natural)
Side-by-Side Comparison
| Epoisses de Bourgogne Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | France | France And Switzerland |
| Specific Origin | — | France, Switzerland, United States |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Texture | Soft, smear-ripened | Creamy, pliable |
| Rind | Washed | Grayish natural |
| Taste | — | Varied |
Which would you pick?
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Where to buy Epoisses de Bourgogne Cheese and Tomme Cheese
Epoisses de Bourgogne Cheese
Tomme Cheese
Taste Comparison: Does Epoisses de Bourgogne Cheese Taste Like Tomme Cheese?
Their flavor profiles are distinct. On the nose, Epoisses de Bourgogne Cheese offers pungent, spicy, contrasted with Tomme Cheese's milky.
Can You Substitute Epoisses de Bourgogne Cheese for Tomme Cheese?
Epoisses de Bourgogne Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, smear-ripened bite and body where the recipe calls for creamy, pliable.
Which Is Better, Epoisses de Bourgogne Cheese or Tomme Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, smear-ripened cheese, go with Epoisses de Bourgogne Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit.
Frequently Asked Questions
Is Epoisses de Bourgogne Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Epoisses de Bourgogne Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Epoisses de Bourgogne Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.
Is Epoisses de Bourgogne Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Epoisses de Bourgogne Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Epoisses de Bourgogne Cheese taste like Tomme Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Epoisses de Bourgogne Cheese made of?
Epoisses de Bourgogne Cheese is made from cow milk (unpasteurized). It originates in France.
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, Epoisses de Bourgogne Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Epoisses de Bourgogne Cheese is soft, smear-ripened, while Tomme Cheese is creamy, pliable.
See full profiles: Epoisses de Bourgogne Cheese and Tomme Cheese.