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 soft, washed rind cow's milk cheese from the village of Époisses in Côte-d'Or, Burgundy. Its rind is washed in brine and Marc de Bourgogne, which gives the cheese an orange-red surface and a strong smell.
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 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 | Côte-D'Or, Burgundy, France | 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 |
| Aging | Around six weeks | — |
| Taste | — | Varied |
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.
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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), using none, lactic acid coagulation rennet. It's typically aged around six weeks. 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.