Époisses Cheese vs Tomme Cheese

Époisses Cheese is a soft and creamy 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 Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible 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 Époisses Cheese and Tomme Cheese?

• Origin: Époisses Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Époisses Cheese (Cow's Milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Époisses Cheese (raw or pasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Époisses Cheese (Soft and creamy), Tomme Cheese (Creamy, pliable)
• Rind: Époisses Cheese (Washed-rind), Tomme Cheese (Grayish natural)
• Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Époisses Cheese Taste Like Tomme Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Tomme Cheese brings varied character. On the nose, Époisses Cheese offers undergrowth, contrasted with Tomme Cheese's milky. More specifically, Époisses Cheese shows penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Époisses Cheese for Tomme Cheese?

Époisses Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy bite and body where the recipe calls for creamy, pliable. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Tomme Cheese brings varied notes.

Which Is Better, Époisses Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy cheese, go with Époisses Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Époisses Cheese the same as Tomme Cheese?

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

Is Époisses Cheese similar to Tomme Cheese?

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

Can I substitute Époisses Cheese for Tomme Cheese?

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

Does Époisses Cheese taste like Tomme Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Tomme Cheese is varied. Aromas also diverge. Époisses Cheese leans undergrowth, and Tomme Cheese is closer to milky.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. 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, Époisses Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft and creamy, while Tomme Cheese is creamy, pliable.