Fontina Cheese vs Tomme de Savoie Cheese

Fontina Cheese is a semi-soft cow-milk cheese from Italy, while Tomme de Savoie Cheese is semi-soft and made from cow milk, originating in France.

What Is Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

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 Fontina Cheese and Tomme de Savoie Cheese?

• Origin: Fontina Cheese (Italy), Tomme de Savoie Cheese (France)
• Milk treatment: Fontina Cheese (Raw (for traditional Italian Fontina), Pasteurized (for most American versions)), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Rind: Fontina Cheese (Natural, Often Washed), Tomme de Savoie Cheese (natural)
• Aging: Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor)), Tomme de Savoie Cheese (several months)
• Taste: Fontina Cheese (Mild, Buttery, Nutty), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Fontina Cheese Taste Like Tomme de Savoie Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Fontina Cheese shows buttery, earthy, mildly nutty, slightly fruity, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor) develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Fontina Cheese for Tomme de Savoie Cheese?

In most recipes, Fontina Cheese and Tomme de Savoie Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Fontina Cheese reads as mild, buttery, nutty while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Fontina Cheese or Tomme de Savoie Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Fontina Cheese suits recipes that want mild, buttery, nutty notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Fontina Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Fontina Cheese originates in Italy, while Tomme de Savoie Cheese comes from France. Aging also differs: Fontina Cheese is typically aged typically 2-3 months (can be aged longer for stronger flavor), Tomme de Savoie Cheese several months.

Is Fontina Cheese similar to Tomme de Savoie Cheese?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Fontina Cheese for Tomme de Savoie Cheese?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Fontina Cheese taste like Tomme de Savoie Cheese?

Fontina Cheese reads as mild, buttery, nutty, while Tomme de Savoie Cheese is grassy, nutty, tangy.

What is Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

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, Fontina Cheese or Tomme de Savoie Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.